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.
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.