Dish
Rotla
Rotla is made by mixing millet flour, salt, and water to make a dough. The dough is then rolled out and cooked on a griddle until golden brown. It is typically served with a side of yogurt or chutney.
Origins and history
Rotla has been a part of Gujarati cuisine for centuries. It is a staple in the diet of the region and is often eaten with a variety of curries and vegetables.
Dietary considerations
Rotla is gluten-free and vegan.
Variations
There are many variations of rotla, including ones with other flours or spices in the dough. Some recipes also call for the addition of vegetables or herbs.
Presentation and garnishing
Rotla is typically served on a plate or in a basket. It can be garnished with herbs or served with a side of pickles.
Tips & Tricks
To keep rotla fresh, store it in an airtight container in the refrigerator. Reheat in the oven or on a griddle before serving.
Side-dishes
Rotla is often served with a side of yogurt or chutney.
Drink pairings
Rotla pairs well with a cup of chai tea or a glass of lassi.
Delicious Rotla recipes
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