Chhattisgarhi AngaKar Roti Thick Rice Flatbread Rustic

Method

1. 1

   Soak the rice: Wash 2 cups raw rice thoroughly and soak in water for 6 hours or overnight. The soaking is essential — dry rice cannot be ground smoothly.

2. 2

   Soak poha: Separately soak 1/4 cup poha (flattened rice) in 4 tbsp water for 15 minutes until soft. Poha adds lightness and helps the roti become slightly soft inside.

3. 3

   Grind to thick batter: Drain the soaked rice. Transfer to a blender. Add the soaked poha with its water. Grind, adding minimal additional water (only if needed to get the blender moving), until a smooth, thick batter forms — similar to thick idli batter. The batter should be thick enough to hold its shape when scooped.

4. 4

   Add salt: Add 1/2 tsp salt to the batter. Mix well.

5. 5

   Ferment: Cover the batter and leave at room temperature for 4 to 6 hours or overnight until it develops slight bubbles and a mildly sour smell. This light fermentation is what distinguishes angakar roti from plain rice roti.

6. 6

   Heat griddle: Heat a heavy iron griddle or clay griddle on medium heat. Apply a thin film of oil.

7. 7

   Pour batter: Pour 4 to 5 tbsp of the fermented batter onto the centre of the griddle. Do not spread too thin — angakar roti should be about 1 cm thick and 15 cm in diameter. Use the back of the ladle to gently spread it into a round.

8. 8

   Cover and cook: Cover the griddle with a lid. Cook on medium heat for 4 to 5 minutes until the top surface looks set and dry, and the bottom is golden.

9. 9

   Flip: Flip carefully with a flat spatula. Cook the other side for 3 to 4 minutes until golden.

10. 10

    Serve: Serve hot with dal, vegetable curry, chutney or simply with jaggery and ghee.