Vastad Roti is a Mangalorean dish which is little sweet with mild banana flavour. It is thick but very soft in texture,normally prepared for breakfast.This is a healthier version of well known Mangalore buns.The dough is the same of buns but instead of deep frying they are tava fried.It is served with GSB favourite Dalithoi.
I have prepared this recipe more healthier by substituting maida with Wheat flour.
Here is the method:
- Wheat Flour/Maida – 1 cup or more
- Mysore Banana – 2 numbers (can use other varieties if they are very ripe except Kerala bananas)
- Curd – 2 tbsp (not sour)
- Soda powder – 1/2- 1 tsp
- Sugar – 810 tsp
- Salt – 1/4 tsp
- Jeera – 1 tsp crushed
- Pepper – 1 tsp crushed (optional- I did not add it.)
- Ghee or oil for roasting
- In a bowl mash the bananas, add the sugar, curds, salt , baking soda, jeera and pepper.
- Mix well until the bananas become creamy and the sugar is dissolved completely
- Now add flour little by little and mix well until they form a soft dough like chapati. Use flour as required .
- Pour a tsp of ghee/oil on top of the dough. cover witha lid and keep for fermentation of 6-8 hours
- After 6-8 hours of fermentation take a small quantity of the dough and make lemon size balls. Roll each balls in flour and flatten a little in between palm.
- With the help of a roller pin roll each ball like a chapati but a little thicker than usual.
- Heat a tava and roast the roti. We can see small bubbles appearing on the roti. Drizzle ghee/oil and flip , roast on the other side too. Until both the sides turn a little brown.
- Repeat the process with the left over dough .Vastad Roti is ready to be served with Dalithoi.
- Original recipe calls for maida, For a healthy version I replaced with wheat flour. The result is the same.
- For morning breakfast mix the ingredients and prepare dough on the previous night itself and prepare the rotis in the morning.
- Leftover batter can be kept in fridge and used next day too.
- This batter can be kept in fridge for up to 3 days ,