Our Recipes

A gluten-free twist to your daily staple – light, soft, and nourishing.

Indian cuisine is a treasure trove of wholesome alternatives that often go unnoticed in our wheat-dominated routines. Among them, Chawal ki Roti, or Rice Flour Roti, stands out as a gentle, gluten-free comfort food that deserves a place in every kitchen. Whether you’re gluten-sensitive or simply seeking variety in your meals, this delicate, pillowy flatbread is the perfect addition to your plate.

Unlike regular wheat rotis, rice flour rotis are naturally light, easy to digest, and rich in essential minerals. With the right technique, they can be just as soft and pliable – if not more – than traditional rotis.

🌾 Why Rice Flour?

Rice flour, especially when made from high-quality, finely milled grains like Sanjeevani Rice Flour, offers a neutral flavor that pairs beautifully with Indian gravies. It’s a versatile, hypoallergenic flour packed with:

• B vitamins
• Iron
• Low fat and high digestibility
• No gluten – ideal for celiac diets

Unlike refined wheat flour (maida), rice flour doesn’t cause bloating and is suitable for children, elders, and anyone following an ayurvedic or gluten-free regimen.

🧑‍🍳 The Secret to Soft, Tear-Free Rice Flour Rotis

Making rice flour rotis can be tricky, as the dough tends to be less elastic. But don’t worry—we’ll walk you through foolproof techniques for soft, pliable rotis every time.

Ingredients:

• 1 cup Sanjeevani Rice Flour
• 1¼ cup water
• A pinch of salt
• 1 tsp ghee or oil (optional, for added softness)

Step-by-Step Method:

1. Boil the Water

Bring the water and salt to a rolling boil in a deep saucepan. If you’re using ghee or oil, add it now.

2. Mix the Dough

Lower the heat and gradually add the rice flour, stirring continuously to avoid lumps. The dough should begin to come together into a soft, slightly sticky ball.

3. Cover and Steam-Cook

Turn off the heat, cover the dough, and let it rest in the pan for 5–7 minutes. This “steam resting” helps make the dough more pliable.

4. Knead While Warm

Once the dough is cool enough to handle, knead it while still warm. If needed, wet your palms slightly to prevent sticking. Knead for 5–8 minutes until smooth.

5. Shape the Rotis

Divide into small balls. Use a rolling pin or your hands to flatten into thin circles between parchment paper or using dry rice flour for dusting.

🔁 Pro Tip: If the roti cracks at the edges while rolling, your dough may be too dry. Add a few drops of warm water and knead again.

6. Cook to Perfection

Place the rolled roti on a hot tawa (skillet). Cook on medium heat until bubbles appear, then flip. Press gently with a cloth or spatula to help it puff.

✨ Closing Thoughts

In a world of ever-evolving dietary needs, returning to traditional ingredients like rice flour brings balance to our meals and our bodies. Whether you’re exploring gluten-free living or just craving something soft and satisfying, Chawal ki Roti made with Sanjeevani Rice Flour is a simple, delicious way to reconnect with heritage and health.