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Vastad Rotti | Konkani style Banana Flatbread

Vastad Rotti is a tawa or pan fried version of the famous breakfast from South Karnataka, Mangalore buns.
Course Breakfast, Snacks
Cuisine Karnataka
By Cook Method Stovetop
Occasion Evening Snack, Everyday Meal
By Diet Vegetarian
Dish Type Indian Flatbread
Author Srivalli


  • 1 cup Banana overripe, you could use 2 long variety or 4 small variety Bananas
  • 2 cups Wheat flour / Atta plus as needed
  • 1/2 cup Curds / Yogurt
  • 2 tbsp Besan / Chickpea flour
  • 2 tbsp Sugar
  • 1 tsp Cumin Seeds / Jeera
  • 1/2 tsp Baking Soda
  • 1/4 Pepper Powder
  • Salt to taste
  • 1 tbsp Cooking Oil


  • Take a wide bowl and add the overrip banana and mash well.
  • To this add Besan, sugar, Jeera, pepper powder, baking soda and salt.
  • Now add curds and mix well using a spatula.
  • Slowly add wheat flour and mix using a spatula or knead till it forms a soft and smooth dough. You may not use all the flour or you may require extra depending on the banana you have used.
  • Add oil all over the surface of the dough.
  • Keep it covered overnight or for 5 to 6 hours at room temperature.
  • For making rottis, heat a tawa. Divide the dough into equal balls.
  • Dust the ball with 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.
  • Cook the 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.


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.
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