Padvali Roti, also known as Be Padi Rotli, is a Gujarati specialty. It is a very thin double layered roti that is best enjoyed with fresh Gujarati Keri no Ras .
- About
- Ingredients
- How to make Padvali Roti
- Pro Tips
- Other Indian bread Recipes
About
Padvali rotli is similar to normal roti except 2 rotlis are rolled out on top of each other very thinly, cooked on the tawa and then separated into 2.
“Be” means 2 and “pad” means layer in Gujarati. This recipe is also known as Padvari Rotli, Dupadi, Dosti or Dopadi.
The rotli are super soft and thin and are finished with plenty of ghee then dunked into bowls of chilled ras.
Padwali roti is immensely popular in the summer months as you only need to roll out the roti once to make two rotlis! You save time, energy and effort in front of a hot stove.
My Mum makes bepadi roti every year during the mango season and during the (couple) of hot days we get in the UK.
The flatbread was perfect part of our Gujarati Thali with karela nu saak , kadhi , basmati rice , mag ni chutti dal and a basic salad.
Gujarati poori or Gujarati rotli is another incredible alternative with aam ras and Aloo methi curry
Ingredients
- Chapati aata
- Lukewarm water
- Rice flour – for dusting
- Oil
- Ghee – to spread on cooked rotli
How to make Padvali Roti
Making the dough
In a wide bowl, add the chapati atta and the lukewarm water to knead a soft pliable dough.
It should not be too hard or very sticky. Set aside for 10 minutes if you have the time.
Roll out the rotli
Make small lime sized balls of the dough.
Take two balls and coat them in the rice flour.
Apply a dab of oil on the top sides of both the circles.
Layer one circle on top of the other with the oiled sides in the middle touching.
Roll out the rotli fully to achieve one large circle. Use extra dusting of rice flour to help you roll it out.
Roll with a rolling pin till you get thinner roti.
Cook the padvali roti
Heat a tawa then roast the double layered rotli on both sides until you see it puff up. The rotli should remain soft.
Remove the rotli from the tawa and immediately pull apart. Be aware that hot steam may release from the air pockets.
Apply good amount of ghee on both rotlis.
Pro Tips
- You need a soft dough like a chapati dough rather than a hard puri dough. Add water a bit at a time to prevent the dough from becoming too wet.
- You must add oil and flour between the two balls to make it possible to peel apart after cooking.
- Using rice flour to roll out instead of normal chapati atta helps you to roll out a very thin rotli but you can skip it if you do not have it.
- Do not press too firmly when rolling out the dough to make the layers easier to separate.
- Peel the two layers apart as soon as the roti is removed from the pan.
- To make it easier to peel apart, use a clean kitchen towel to scrunch the rotli. This will separate the layers. (see video for visual instructions).
Other Indian bread Recipes
Whole wheat roti
Plain whole wheat paratha
Ajwain paratha
Peshwari naan
Dal paratha
Besan roti
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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- YouTube
Gujarati Padvali Rotli (Bepadi Roti)
Equipment
- Wide plate
- tawa griddle
- Rolling Pin
Ingredients
- 2 cup chapati flour roti aata
- 2 tablespoon oil
- 2 tablespoon ghee
- ¼ cup rice flour optional
Instructions
Making the dough
- In a wide bowl, add the chapati atta and the lukewarm water to knead a soft pliable dough.
- It should not be too hard or very sticky. Set aside for 10 minutes if you have the time.
Roll out the rotli
- Make small lime sized balls of the dough.
- Take two balls and coat evenly in rice flour.
- Apply a dab of oil on the top sides of both the circles.
- Layer one circle on top of the other with the oiled sides in the middle touching.
- Roll out the rotli fully to achieve one large circle. Use extra dusting of rice flour to help you roll it out.
- Roll with a rolling pin till you get thinner roti.
Cook the padvali roti
- Heat a tawa then roast the double layered rotli on both sides until you see it puff up. The rotli should remain soft.
- Remove the rotli from the tawa and immediately pull apart. Be aware that hot steam may release from the air pockets.
- Apply good amount of ghee on both rotlis.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe was first published in May 2012. This post has since been updated with helpful content and new images. The recipe remains the same.
Gujarati Padvali Rotli (Bepadi Roti)
Equipment
- Wide plate
- tawa griddle
- Rolling Pin
Ingredients
- 2 cup chapati flour roti aata
- 2 tablespoon oil
- 2 tablespoon ghee
- ¼ cup rice flour optional
Instructions
Making the dough
- In a wide bowl, add the chapati atta and the lukewarm water to knead a soft pliable dough.
- It should not be too hard or very sticky. Set aside for 10 minutes if you have the time.
Roll out the rotli
- Make small lime sized balls of the dough.
- Take two balls and coat evenly in rice flour.
- Apply a dab of oil on the top sides of both the circles.
- Layer one circle on top of the other with the oiled sides in the middle touching.
- Roll out the rotli fully to achieve one large circle. Use extra dusting of rice flour to help you roll it out.
- Roll with a rolling pin till you get thinner roti.
Cook the padvali roti
- Heat a tawa then roast the double layered rotli on both sides until you see it puff up. The rotli should remain soft.
- Remove the rotli from the tawa and immediately pull apart. Be aware that hot steam may release from the air pockets.
- Apply good amount of ghee on both rotlis.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This beautiful floral Rose Mocktail is made with 2 simple ingredients – rose syrup and lemonade. It’s a gorgeous pink non-alcoholic drink that is perfect for Valentine’s Day, baby showers, and other special occasions.
- Ingredients
- Other Rose flavoured recipes:
Every summer we make rose flavoured drinks as rose is known for its cooling properties. This Rose Sharbat with hibiscus and basil seeds is the ultimate summer cooler and looks fab too!
I wanted to make a super simple version for a garden party that I had coming up and luckily I always have a bottle of rose syrup in the cupboard. Adding in simple lemonade is such a quick and easy way to make this mocktail. It is sweet, just tart from the lemon and has a gorgeous blush colour.
I would suggest experimenting with how much rose syrup you like – I like my drinks pretty sweet but you may prefer the drink much lighter, therefore add less of the syrup.
This homemade rose mocktail is just like the rose lemonade that is available in UK stores but works out so much cheaper and you can customise the drink.
As soon as the sun is out, it also feels like the right time to break out the fruity mocktail recipes. This Watermelon Mocktail is such a good thirst quencher and this Mango Mocktail is a great way to round off a light dinner.
For the festive season, try this Non Alcoholic Mimosa Mocktail , elegant Pomegranate Mocktail or Cranberry Mocktail .
Ingredients
Rose syrup – it is pretty easy to purchase from supermarkets but if your local doesn’t have it, you can definitely find it online.
Alternatively – use rose water and add cranberry juice or pomegranate juice for colour. If you’re using a full sugar lemonade you do not need to add extra sugar unless you prefer your drink sweeter.
Lemonade – preferably full sugar for the sweetness and flavour but a no sugar options works too.
Alternatively – If you do not have lemonade, use sparkling water or club soda and fresh lemon juice.
Optional additions:
- Lychee juice
- Fresh muddled raspberries
- Elderflower cordial
- Ginger beer
Other Rose flavoured recipes:
Indian yogurt drink – Rose Lassi
Rose and Pistachio Puff Pastry Cream Cones
Eggless Turkish Delight Ice Cream (Chocolate and Rose Ice Cream)
Rose Harissa Paste
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Rose Mocktail
Ingredients
- 1 litre lemonade
- ⅓ cup rose syrup
- 1 cup ice cubes
- lemon slices optional
Instructions
- Pour rose syrup in a jug.
- Optionally add fresh lemon slices.
- Top with lemonade and ice cubes and stir to incorporate the syrup.
- Pour into individual serving glasses.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
