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Vastad Roti

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Recipe: Vastad Roti

Vastad Roti is a  Mangalorean – Konkani fermented flatbread made from flour, ripe banana, yogurt and spices. The dough is allowed to ferment for 6-8 hours or overnight and no yeast is added. It is like the popular Mangalorean Bun but instead of deep frying the flatbread, it is roasted on a tawa or skillet. Vastad Roti is slightly sweetish because of the ripe banana added to it and super soft. Ideal kind of flatbread for mopping up curries. The spicy curry and sweetish flatbread complement each other. These rotis can be a bit heavy on the tummy. Therefore, 1-2 is more than enough for each person. It is also commonly served with Dalithoy as a breakfast option. Or enjoy it with your masala tea or filtered coffee.

 

Memories

Shared Vastad Roti Recipe With Mega Blogging Marathon Group

The theme is A-Z flatbreads and More. There were three options to choose from:

  1. A-Z Indian Flatbreads that are not made using batter e.g. like rotis

  2. A-Z Indian Flatbreads using batters e.g. dosa

  3. A-Z International Flatbreads.

I decided to go with number one. We are now on letter V and Vastad Roti is what I prepared for this theme.

 

Sharing This Post With Foodies_Redoing Old Posts

Vastad Roti was first posted on 26/09/2018. The photos were not too great. This group initiated by Renu who blogs at Cook With Renu, is a reminder that I still need to redo so many old posts. Participating in this group allows me to remain focused on redoing old posts.

Redoing this old post on 27/02/2026 with better photos and write up. The recipe remains the same.

Some More Indian Flatbreads You May Like

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FARALI ROTLI/GLUTEN FREE ROTIS
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Ingredients Required For Vastad Roti

Flour

Can use wheat flour or all purpose flour (plain flour). Or can use a mixture of both. I usually prepare the rotis using normal wheat or atta flour.

Banana

For this recipe we need overripe bananas. Depending on how big or small the bananas are, we need 1 cup mashed banana. Usually need about  1½ bananas to get 1 cup mashed.

Yogurt

Plain thick yogurt. Add little at a time as you may not need ½ cup. It all depends on how thick or thin the yogurt is.

Salt

Add according to you taste. a little brings out the flavours.

Cumin Seeds

We need about 1 tsp. I prefer to roast the seeds a bit. Some add whole and some coarsely ground. I prefer adding whole seeds.

Black Pepper

Coarsely ground black pepper.

Sugar | Jaggery

Add a little for sweetness. I like to add jaggery.

Oil

Need a little oil to add to the dough. And a bit extra to smear over the dough.

Baking Soda

Also known as soda bicarbonate.Helps in the fermentation and also makes the rotis soft.

 

 

 

 

 

 

 

Print

VASTAD ROTI

Vastad Roti is a  Mangalorean - Konkani fermented flatbread made from flour, ripe banana, yogurt and spices. Usually served with a curry or dalithoy.
Course flatbread, Main Meal, Side Dish
Cuisine Indian, South Indian
Keyword banana roti, Mangalorean flatbread, vastad roti
Prep Time 15 minutes
Cook Time 10 minutes
FERMENTING TIME 8 hours
Servings 8
Author mayurisjikoni

Ingredients

  • 2 cup wheat
  • 1 cup over ripe banana mashed
  • ⅓- ½ cup plain yogurt thick
  • ½ tsp soda bicarbonate baking soda
  • ¼ tsp salt
  • 1 tsp cumin seeds
  • 1 tsp black pepper coarsely ground
  • 1-2 tbsp sugar
  • 1 tbsp oil
  • extra flour for dusting
  • ghee for smearing

Instructions

  • Mix flour with salt, sugar, coarsely ground pepper, jeera and baking soda.
  • Add oil and rub into the flour.
  • Add mashed banana and mix.
  • Add yogurt ½ cup at first. Then add more little at a time.
  • Knead it till its smooth. Shape into a ball.
  • Rub ghee or oil over the dough. Cover and let it ferment for 6-8 hours.
  • I prefer to allow it to ferment over night.
  • Heat a tawa or frying pan over medium heat.
  • Divide the dough into 8 equal parts.
  • Roll each into a ball and roll it in the flour.
  • Take one part and roll it out into a circle of 5-6 inches in diameter. Use flour whenever necessary.
  • Put the rolled roti on the hot tawa or skillet. Let it roast for 2-3 minutes.
  • Flip it over and roast for 2-3 minutes.
  • Using a spatula, gently press it down at the edges till brown specks appear and the under side is cooked.
  • Flip the roti and press down gently with a spatula till its cooked.
  • Transfer to a serving plate.
  • Smear ghee over it.
  • Repeat the above steps with the remaining dough.
  • Serve vastad roti with your favorite curry or dalithoy.
  • It tastes equally good with some filter coffee or masala tea as a breakfast option.

Notes

  • Instead of roasting the roti without ghee or oil you can smear ghee or oil on both sides and roast it.
  • The amount of yogurt required will depend on how watery the yogurt is.
  • Can use plain flour instead of wheat flour. Can mix both and use. 
  • The dough should be allowed to ferment for the correct time. Otherwise the rotis will turn out dense and heavy.
 

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