Rasoi Buddy
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Kori Rotti

Kori Rotti

Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.

Kori Rotti is a unique and celebrated Mangalorean classic that features a fiery red chicken curry served with crisp, wafer-thin rice wafers called 'Rotti.' This recipe focuses on a thin yet intensely flavorful gravy made with roasted coconut and a blend of Bydagi and Guntur chilies. The thin consistency of the curry is designed to be absorbed perfectly by the crispy rice wafers, which soften as they soak. Its taste is spicy, tangy, and deeply aromatic, offering a delightful textural play between crunchy and soft. This dish is a staple of Tuluva festivities and is best enjoyed as a complete meal. Best served hot with extra gravy on the side.

Prep Time35 mins
Cook Time40 mins
Servings4 People
DifficultyHard
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Ingredients

1kg Chicken, bone-in medium pieces
1 cup Fresh Coconut, grated
10-12 Bydagi chilies
2 tbsp Coriander seeds
1 tsp Cumin seeds
1/2 cup Tamarind pulp
3 tbsp Ghee
2 large Onions, sliced
Curry leaves
Pack of Rotti (Rice wafers)
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Cooking Instructions

Tips & Secrets

  • Using Bydagi chilies is the secret to achieving that deep red color without excessive heat.
  • The gravy must be thin and fluid; it is designed to soak into the rice wafers rather than coat them.
  • Ghee is essential for the tempering to provide the authentic and rich Tuluva aroma.
  • Serve the curry piping hot so that the Rotti softens immediately upon contact with the liquid.

Nutritional Information(Per 350g (with Rotti))

Calories

420 kcal

Protein

24g

Fat

28g

Carbs

24g

Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.