This appetizing and nutritious dish uses just 3 simple ingredients – rice flour, salt and oil. We will kick up the nutrition quotient by adding colorful vegetables – spinach, carrots, squash, fresh coconut and anything else your creativity finds appropriate.
Rice flour – 1 cup
Salt to taste
Vegetables (½ cup) – Use a mix or any one of vegetables like finely grated carrot, finely chopped onions, finely chopped spinach and/or fresh shredded coconut.
Water: ½ cup. To increase nutritional content substitute part of the water with coconut milk, oat milk, rice milk or hemp milk depending on any allergies you might have.
- Mix all the dry ingredients in a bowl.
- Add water (substitute part of the water as suggested above) and mix it well with a spoon. Ensure that there are no lumps or dry flour. The consistency should be like a thick cake batter.
- Place a frying pan on low fire. Before the pan heats up, ladle out 1/3 cup of batter. Spread out the batter with your fingers tips into an 8” diameter tortilla. The tortilla should be a little thicker than a crepe. (Spreading out the batter may be tough the first time but you will get the hang of it pretty quickly! )
- Increase the heat to medium. Add ¼ teaspoon oil to the edges of the tortilla.
- When one side has turned golden brown, carefully flip it with a flat spatula. Add ¼ teaspoon oil to the edges of the tortilla again and cook the other side till it is golden brown.
- Before making the next tortilla, reduce the flame to low and sprinkle ½ a teaspoon of water on the pan to reduce the temperature of the pan. Now you can ladle out the batter for the next tortilla.
- Serve the tortillas warm.
- For crisp tortillas add less water so that the consistency of the batter is like cookie dough. For softer tortillas, the batter should be moister… like cake batter.
- When making the tortilla the first few times, you might find it comfortable to switch off the flame when spreading the batter on the pan. Switch the flame on to medium once the tortilla is ready to be cooked.
- Add 1 teaspoon of ground flax seed to up nutrition value (omega 3 fatty acids, fiber).
3 thoughts on “Rice Flour Veggie Tortilla”
hey Anu, is this by any chance the Akki roti?
Yes it is 🙂 My version uses a little more water so that the roti remains soft even after a couple of hours. Thank you for reading the blog!