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Main Course

Ari Rotti

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 4 servings

4 cup Rice flour
1 cup Coconut — grated
1 small Onion sliced into small piece
3 nos Green chilly — finely chopped
1 tsp Cumin seeds (Jeerakam)
1 tsp Curry leaves — chopped
Salt, to taste

Preparation

Step 1
For preparing ari rotti, first boil water with salt and pour into rice flour. Knead as we do for chappathi.
Step 2
Drop in grated coconut, onion, green chilly, cumin seeds, curry leaves and salt. Knead it well.
Step 3
Make small balls and you can press it in roti maker.
Step 4
Fry it in a non stick pan as we do for chappathi.
Step 5
Ari rotti is ready.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Ari Rotti

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 4 servings

4 cup Rice flour
1 cup Coconut — grated
1 small Onion sliced into small piece
3 nos Green chilly — finely chopped
1 tsp Cumin seeds (Jeerakam)
1 tsp Curry leaves — chopped
Salt, to taste

Preparation

Step 1
For preparing ari rotti, first boil water with salt and pour into rice flour. Knead as we do for chappathi.
Step 2
Drop in grated coconut, onion, green chilly, cumin seeds, curry leaves and salt. Knead it well.
Step 3
Make small balls and you can press it in roti maker.
Step 4
Fry it in a non stick pan as we do for chappathi.
Step 5
Ari rotti is ready.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.