These wafer thin Semolina Pancakes a.k.a Rava Rotti is one of the tastiest things you will ever put into your mouth. Crisp golden bits with soft semolina and the crunch from roasted veggies, all in one circle and every bite, Yum Yum Yum!

Rava Rotti

Are you into reading quotes? I am. There are days that I start my laptop to get to work, just stumble across some quotes on Pinterest and before I know, an hour would have gone by. There’s no particular genre that I like. It could be inspirational or funny or just plain sarcastic. The language and how one can play around with words just keep me going. So I read this one:

Semolina Pancake

“ –FriEND   -BestfriEND   -BoyfriEND  -GirlfriEND   -Food   Only food has no end.” 😀 Now, ain’t that funny! Then again, I guess that’s the reason food can be so comforting? So, today, as I started to scroll through the photographs of rava rotti, this quote about food having no end kept coming back to me because that’s exactly the scene that plays out at home when mom starts making these crispy delicacies.

Rava Rotti

Mom keeps dishing them out and like little birds who haven’t been fed by their mama, in a long long time, the rest of the family keeps swallowing them all! Rava rotti is so light and may I say healthy too (the protein from the semolina and all the veggies??) that it is not in one’s capacity to stop eating it 😛

Semolina Pancake

I assume you have heard enough to make you want to try it, so here’s the recipe for:

Rava Rotti – Semolina Pancakes


Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serves: 3-4


  • 1 1/2 cups Semolina (Rava)
  • 1/2 cup finely chopped onions
  • 1/2 cup grated carrots
  • 1/8 cup finely chopped cilantro
  • 2 tbsp chopped curry leaves (optional)
  • 1 tbsp chopped green chili (or 2 tbsp crushed red pepper)
  • 3/4 cup shredded fresh coconut (optional)
  • Salt to taste
  • 2-3 cups of warm water
  • Oil as required


  1. Mix all the ingredients together except the water and oil.
  2. Grease a wide bottom pan with oil (or cooking spray).
  3. Add a couple of spoons of warm water into a fistful of semolina mixture (just enough to be able to spread it over the pan). Mix and transfer the semolina dough ball onto the greased pan.
  4. Pat it using your hand and spread it along the circumference of the pan to make a crude circle. The pan used here was about 12”, so the dough was spread to about a 10’’ circle.
  5. Spray some cooking oil over the rotti/pancake.
  6. Place the pan over medium high heat. Cover the pan and cook for about a minute or two.
  7. Uncover and continue cooking until you can see parts of the rotti turning golden.
  8. Use a flat spatula and slowly lift the rotti off the pan.
  9. Serve hot with some Indian pickle or ketchup/Sriracha.

My Take:

While nonstick pan is easier than a cast iron pan to use, rotti tastes best when cooked on cast iron. Nevertheless, I usually use 2 pans to make these pancakes and one of them is non-stick.

Onions and carrots can be replaced with shredded cabbage. Chopped mint leaves can be added in place of curry leaves for a fresh earthy flavor.

Yummily Yours'



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  1. No need to roast the rawa for this one? And did you use fine rawa or the coarse one?

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