Bataka ane Vatana no Rotlo made using Safed Kada Rice, a folk rice variety of Gujarat.
Gujaratis and Farsan (snacks) are inseparable. And the need and crave for a snack on the Thali has birthed some very interesting farsans be it steamed, fried or roasted. This Bataka ane Vatana no Rotlo is one of those perfect farsans that isn’t deep fried yet has a perfect crust. It doesn’t call for a long list of ingredients yet makes an ideal tea -time snack or a light meal. Rotlo in Gujarati means thick flatbread usually made with millet flour. Seems this preparation is called Rotla because the way it is normally made in small thick pancakes or the way I have done it here like a cake. Care has to be taken to cook it on a very slow flame so that it forms a beautiful golden crust from the outside and remains soft from the inside. In a different era, the such handva like foods would have been cooked on a coal sigri.
Interestingly, Gujarat also has a red rice variety called Kada Na Chokha while the pale one is Safed Kada/white Kada or the semi-polished Kada. Surprised right? Unfortunately, we never get to hear about these silent grains because we have never demanded them. This rice is a vanishing folk variety but lower demand means such heirloom varieties seldom reach distant-urban markets and we remain unaware of their existence. I have also realised that we have forgotten to work with the kinds of rice that require time and a special taste. I was clueless about the existence of this variety until I learnt about it while exploring the heritage rice of Gujarat as part of the @Shalikuta collective. The rice gave nice crust and bite to this Rotla.
Bataka ane Vatana no Rotla
Ingredients
- 3 large (approximately 500 gms) potatoes, boiled and grated
- 1 cup peas, tender and coarsely ground
- ¾ cup rice flour, coarse, I made my own (read notes)
- ½ cup fresh coconut, finely grated
- ¼ cup coriander, finely chopped
- 2 teaspoons green chili and ginger paste
- 1 teaspoon sugar
- 2 teaspoon lemon juice
- 1 tablespoon sesame seeds
- ½ teaspoon turmeric powder
- ¼ teaspoon asafoetida
- 3 tablespoons oil
- salt to taste
Instructions
In a mixing bowl, put the rice flour and add 1 tablespoon oil to it. Using your hand rub the oil to the flour.
Add the grated potatoes, grated coconut, ginger-chili paste, coriander, lemon juice, sesame seeds, sugar, salt, turmeric powder and asafetida. Gently mix it all well.
Now add the coarsely ground peas to the mixture and give it a good but gentle mix.
Place a 8-9 inch non-stick skillet like pan on the gas stove and add 1 tablespoon oil. Once the oil heats up, put the mixture in the pan and flatten it down so that the mixture fills up the pan, touches the sides of the pan.
Allow it to cook so that it forms a golden crust.
To cook on the other side the Rotla will have to be flipped. Place a lightly oiled non-stick tava on the pan (upside down) and flip the Rotla pan on to it (its tricky but you should be able to get it right with practice). And slide the uncooked side in to the pan.
Let the crust form on the other side as well. If necessary add few drops of oil on the sides of the Rotla.
We are looking for even golden crust on all sides, once that is done allow the Rotla to rest for a few minutes on a wire rack.
Slice in wedges or squares.
Transfer it to a plate. Slice and serve with green chutney or date chutney.
Enjoy with a cup of tea.
Notes
I washed 3/4 cup of Safed-Kada folk rice, sun dried them until completely dry. The completely dried rice was then ground in a chutney jar. I aimed for fine semolina like texture.
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