Soft, flavourful, and wonderfully simple — a comforting roti for any meal of the day.
Rice Onion Roti is a traditional, home-style South Indian flatbread made with rice flour, onions, chillies, and fresh herbs. Naturally gluten-free and mildly spiced, this roti is perfect for breakfast, dinner, or even as a wholesome snack. Soft, comforting, and easy to prepare, it’s a wonderful option when you want something light, tasty, and nourishing.
Rice flour is gentle on the stomach and naturally gluten-free, making this roti suitable for all ages. The onions, ginger, and green chillies add warmth and digestive support, while curry leaves and coriander bring natural antioxidants. Cooked with sesame (til) oil, this roti becomes a wholesome, balanced choice for everyday meals.
In a large mixing bowl, add rice flour, chopped onions, green chillies, ginger, curry leaves, coriander leaves, and salt. Add 2 tbsp til oil and mix gently.
Add water little by little and mix to form a soft dough — not too tight, not too loose. Add the remaining 2 tbsp til oil and knead well. Cover the dough with a wet cloth and rest for 30 minutes to 1 hour.
Lightly grease the backside of a banana leaf (optional). Take a ball of dough and flatten it into a thin roti on the banana leaf. (You may also spread the dough directly on the tawa.)
Heat a tawa on medium flame. Place the roti on the tawa and gently peel off the banana leaf. Cook for 1–2 minutes, flip, and cook the other side until lightly browned.
Serving Suggestions: Coconut chutney, Tomato chutney, Any simple vegetable sabzi.
For softer rotis, add ½ cup grated coconut to the dough.
Serve hot — rice-flour rotis harden slightly as they cool.
Make small rotis for easier handling, especially without a banana leaf.
Add crushed jeera for extra aroma.
