Some dishes have sweet little memories associated with it and this is one such dish. Vastad rotti is a tawa (pan) fried version of the famous breakfast from South Karnataka, Mangalore buns. I have always made Mangalore Buns only with wheat flour and they taste so yummy that we always wonder why oh why are buns made from refined flour when wheat ones can taste so good and are healthier too. So here is a even more healthier version of Mangalore buns which does not need deep frying.
My grandmother (Anama) made these yummy rottis for evening snack and I still remember the aroma as she tawa fried them. Super soft, filled with the delicious flavors of banana and yogurt, they were one of my favourite tea time snacks. So how did I start making these? There was a day when I had really ripe bananas (Yes, the black ones which none in the family want to even look at!). I did not want to deep fry to make Mangalore Buns nor was in the mood to bake Chocolate Banana Cake which is my regular with leftover bananas. Then with half mind, I kneaded the dough for buns thinking at least it is a good breakfast option and hubby would love it.
As I lay down to sleep thinking of how oily my morning was going to be with all the deep frying, I was suddenly reminded of my grandmother’s Vastad rotti. I almost jumped in excitement! So the next day in all nostalgic feelings, I tawa fried the dough instead of deep frying and we still loved it.
My husband says he prefers this any day over buns and I am more than happy about his preference. Buns was the only occasional deep fry we used to indulge in and I am happy that we could eliminate that as well. My little one too loved it a lot as it comes out really soft and of course yummy too. All in all, it turned out be a huge hit of a recipe.
Hope you all try it too! Happy and healthy cooking!
Health Benefits of Banana: Cardiovascular protection from Potassium and Fiber, Soothing Protection from Ulcers, Contains Pectin which helps ease constipation, Protects Eyesight, Good for the bones,Promotes Kidney Health and also a great source of calories for weight watchers.
Health Benefits of Yogurt : Helps prevent Osteoporosis, With active cultures,they help the gut,Helps you feel full longer, Loaded with Vitamins.
- 2 over ripe long variety Bananas (or 4 small variety Bananas)
- 2 Cups Whole Wheat flour/ Atta plus as needed
- 1/2 Cup Yogurt/ Curd
- 2 Tbsp Chickpea flour/ Besan
- 2 Tbsp Sugar
- 1 tsp Cumin seeds/ Jeera
- 1/2 tsp Baking soda
- 1/4 Pepper powder
- Salt to taste
- 1 Tbsp Oil
Step by Step recipe:
- Add the over ripe bananas in a large mixing bowl. Mash it well.
- Add Besan, sugar, Jeera, pepper powder, baking soda and salt.
- Add yogurt and mix well using a spatula.
- Now add wheat flour little by little and mix using a spatula or knead till it forms a soft and smooth dough.
- Add oil all over the surface of the dough.
- Keep it covered overnight or for 5 to 6 hours at room temperature.
- While making rottis, heat a tawa. Meanwhile make equal balls out of the dough just like you made chapatis.
- Dust the ball with dry wheat flour and roll using rolling pin to a thick roti (roundel). It should be the size of a puri but thicker. You can also shape them using your fingers if you can’t roll them.
- Now place this roti over the hot tawa. Be careful to keep the tawa on medium flame, else the roti gets black spots.
- When the surface forms bubbles, invert and cook. Press slightly so that it cooks well. You can drizzle oil or ghee or apply butter while cooking on both surfaces but it can be had oil free too.
- Remove and serve hot with Dalitoy or chutney.
- For Dalitoy, pressure cook moong dal or toor dal or equal measure of both along with green chillies, turmeric powder, hing (asafoetida) and salt with little water till the dal turns soft.
- Season in ghee with mustard seeds and curry leaves. Pour over the cooked dal. Adjust water if required.
- Vastad rotti, in simple words is the tawa fried version of Mangalore buns.
- Remember to knead the dough only using yogurt and do not add water while kneading. If the dough absorbs moisture and turns dry, add yogurt, 1 spoon at a time.
- The dough is very soft and sticky due to the addition of bananas and yogurt. So do not worry. This softness gives a soft vastad rotti.
- After leaving the dough to rest overnight or for 6 hours, if the dough is very sticky, add wheat flour and knead to make it handle-able.
- If you roll the rottis thick, you get soft and spongy vastad rottis and if you roll them thin, you get the rottis quite similar to chapatis (only that these are sweet and banana flavored!). So the choice is yours.
- Keep the flame on medium while making rottis as they tend to turn black very quickly (again due to the bananas!).
- I like them dry and do not add oil while cooking my rottis. But my husband and daughter love ghee on top of theirs.
- Dalitoy is a perfect combo but you can also serve them with a simple coconut chutney or even devour them as it is.