Breakfast Recipes/ flat bread Varities


semolina roti

Looking for a break from your normal dosa / idli / upma / poha / cereals ? Want to cook something easy,tasty and different for your breakfast ? Here’s an instant yummy dish for you all that calls for no pre-planning,soaking or fermenting . That’s Karnataka Special ” Rava Rotti / Sooji Roti / Sajjige Rotti “. Serve it with some homemade butter or chutney or relish it just plain, they taste just yum !!!

semolina roti

In my home we all love rava rotti and i often make them as they are : healthy ; instant breakfast option and most important a very good dish to empty off the left over sour curd.There are many variations of preparing this dish . You can make it plain , sweetish or spicy .It can be pepped up by adding some cucumber or onion or carrot or your choice of veggie.Remember my rava toast that i had shared few months before ? The topping the i had used there is same as that of rava rotti just that here we need to make the batter more watery .The semolina batter is made little thicker than dosa and a thin circle is patted / spread on a hot tawa .With practice you can make thin rottis.  Do try friends, i am sure you will love it….

semolina roti


Smitha Kalluraya
Course Breakfast
Cuisine karnataka
Servings 8 number


  • 2 Cups Upma Rava /Semolina
  • 1/4 cup sour curd /buttermilk
  • 3 - 4 tbsp coconut, Grated
  • 1 tsp Cumin /Jeera
  • 1 big onion, finely chopped
  • 1 carrot, grated ( optional )
  • 2 Green Chilli, finely chopped
  • 1 inch Ginger, finely chopped or grated
  • a handfull Coriander leaves, finely chopped
  • few Curry Leaves, finely chopped
  • Salt, taste
  • Water As required
  • Oil to roast


  • Add onion, coconut,green chilli,ginger, coriander, Curry leaves,cumin seeds and salt in a wide mixing bowl.Mix it nicely by crushing onions with your hands for few minutes. This brings out more flavors from them.
  • Add rava and sour curd to it.Add water and mix it nicely to form a batter.Let rava reast for 10- 15 mins.This will help rava to fluff up a bit and also you will observe that rava would have taken in all the liquids and the batter would have thickened.Add some water or curd to loosen the batter. Make the batter slightly thicker than idli batter .The dough should be such that its easy to spread / pat with hands.
  • Keep a pan on the flame. Sprinkle few drops of oil on the tava and spread all over the pan.
  • There are two ways in which you can spread the rotti on the tawa :
  • Method 1 : Take a handful of rava dough and spread on the tava with your fingers and make a round dosa shape.Wet your hands in between with water to ease the patting and also to prevent your fingers fromgetting hot. Alternatively if you are finding it tough to manage it with your hands , you can use the back of the spoon/ladle gently help the batter to spread out using a circular motion.
  • semolina roti
  • Method 2 : Grease a plastic sheet / aluminum foil / parchment paper /banana leaf /wet muslin cloth.Take an orange sized dough and pat it evenly with your hands to a medium thin pancake.Wet your hands in between with water to ease the patting.Heat the griddle.When its hot ,put the sheet on the griddle ( rotti side facing the griddle ). Cook the rotti along with the sheet for 30 sec and then slowly remove the foil.Rotti gets transferred from sheet to the griddle.
  • sooji rotti
  • Once you have patted rottis using method 1 or 2 ,cook them medium heat.Pour some oil all over the rotti.Cover and cook till it becomes slightly brown in colour. Then flip the rotti and continue cooking for about a minute or so till the rotti becomes crispy.
  • Rava rotti is ready to be served. Serve it coconut chutney / chutney powder + yoghurt / chutney powder + butter . Enjoy them as your hearty weekend breakfast / Snack / Dinner .


  1. You can use other veggies too like dill leaves / onion less ( with more coconut ) / capsicum /grated cucumber etc.
  2. Always grease the surface before patting the rotti also wet your hands with water in between the process to help you pat them evenly .
  3. Use sour curd to this. That gives a nice taste .
  4. If you want you can use fine semolina/ choroti rava. Then skip the 10 minutes soaking time

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  • Reply
    January 27, 2015 at 12:55 pm

    looks delicious..smita, hope you are doing good

  • Reply
    Sony P
    January 27, 2015 at 1:05 pm

    Looks really tempting roti !

  • Reply
    marudhus kitchen
    January 27, 2015 at 2:15 pm

    Nice kind of roti…lovely

  • Reply
    Amrita Roy
    January 27, 2015 at 4:17 pm

    innovative and healthy

  • Reply
    January 28, 2015 at 12:13 am

    Hi Smitha,Can you tell me which is the best kind of tava one can use to make ragi/akki/rave rotti? My non stick tavas do not work very well.

  • Reply
    January 28, 2015 at 2:15 am

    Wow this is simply awesome… Just love it…

  • Reply
    Rafeeda AR
    January 28, 2015 at 6:41 am

    This one sounds really interesting… love your innovative recipes…

  • Reply
    Smitha Kalluraya
    January 28, 2015 at 9:34 am

    thx dear….

  • Reply
    Smitha Kalluraya
    January 28, 2015 at 9:34 am

    thx dear….

  • Reply
    Smitha Kalluraya
    January 28, 2015 at 9:38 am

    Cast iron tava is the best one for all rottis . It gives best result …If doing with non stick tawa ,keep the flame on low and pat it and later keep on medium flame . else you wont be able to spread nicely

  • Reply
    Manjula Bharath
    January 28, 2015 at 6:16 pm

    Wow that such an healthy and tempting roti 🙂 lovely presentation too smitha 🙂

  • Reply
    Sathya Priya
    January 28, 2015 at 11:07 pm

    Never tasted a rava roti.I am sure this rava rotti tastes awesome.

  • Reply
    Ree Kasirajh
    January 29, 2015 at 4:50 am

    Healthy and Delicious Preparation!

  • Reply
    sudha rawal
    January 29, 2015 at 6:24 am

    New,delicious & healthy roti……… to

  • Reply
    Meena Kumar
    February 1, 2015 at 12:23 am

    Lovely looking breakfast I would love to have this roti any day.

  • Reply
    May 15, 2015 at 6:54 am

    Tried rava rotti after hearing about it for months today. This blog helped me to get it just right.It made this morning awesome and marvelous . Thanks.

  • Reply
    Smitha Kalluraya
    May 15, 2015 at 9:45 am

    Thanks Veevas for trying and for the feedback . I am glad that you liked it….

  • Reply
    Rashmi Lokkur
    September 11, 2015 at 11:18 am

    Wt kind of rava shd be used midium or chiroti rawa

  • Reply
    janet d'souza
    September 11, 2015 at 12:17 pm

    Yummy indeed….thanks for sharing 🙂

  • Reply
    September 11, 2015 at 12:39 pm

    Lovely! Is there. Way to make this without using curd or buttermilk ? Any substitute

  • Reply
    Smitha Kalluraya
    September 11, 2015 at 12:42 pm

    i use upma rava .. medium coarse one. if using chiroti rava skip soaking time. both comes good

  • Reply
    Latha Murthy
    September 11, 2015 at 1:29 pm

    Rava rotti was very nice. Kindly receipe for JEERA RICE.

  • Reply
    Smitha Kalluraya
    September 14, 2015 at 4:44 am

    hmm.. u can omit it n add little citric acid ( lemon crystals ) . in that case u may have to add little more coconut

  • Reply
    Suhasini Hulikal
    January 23, 2016 at 5:05 pm

    Tried this recipe. Turned out really well

  • Reply
    April 13, 2016 at 6:25 pm

    Have been following your recepies . home taste, nice explanation. Rava rotti came out very nicely 🙂 thanks

  • Reply
    June 3, 2016 at 5:49 am


  • Reply
    July 14, 2016 at 6:47 am

    Hii Smitha, I want to know is thi rava is local rava or chiroti rava.

  • Reply
    Smitha Kalluraya
    July 15, 2016 at 5:03 am

    i use upma rava .. medium coarse one. if using chiroti rava skip soaking time. both comes good

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