Angakar roti
AI-drafted · awaiting admin review
A thick rice-flour flatbread baked slowly on a pan and then over embers, crisp outside and soft inside.
Region: ChhattisgarhOccasion: Breakfast and everyday mealsTime: 40 minServes: 2Vegan
Ingredients
- 2 cups rice flour
- ½ cup cooked rice, mashed (optional)
- Hot water to knead
- ½ tsp salt
- Palash or banana leaves (optional)
- Oil or ghee to serve
Method
- Mix the rice flour, cooked rice and salt with hot water and knead into a soft dough.
- Pat it out by hand into a thick round, about 1 cm thick, on a wet palm or on a leaf.
- Cook it on a hot tawa on low heat, covered, until the base is firm, then turn.
- Finish the roti over hot embers (angaar), turning, until it is spotted brown and crisp. If using leaves, wrap the roti in them and bury it in the embers.
- Serve hot with ghee, chutney or a vegetable dish.
History
The name comes from angaar, the glowing embers of the chulha on which the roti is finished.
Significance
Angakar roti is a filling village breakfast, and roadside stalls sell it with tomato chutney.