Vastad Rotti is a tawa or pan fried version of the famous breakfast from South Karnataka, Mangalore buns.
The Vastad rotti is kneaded only with curds, so water should not be used at all. If you require more, add 1 tsp of curd at a time. The dough tends to be very sticky because of banana and curds and also after overnight fermentation, it will become more sticky. Add little more of flour and knead it to how you can handle. Always cook these rotis on medium to low flame else it will have black spots very quickly.