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RED MASOOR DAL BOTTLE GOURD ROTTES

Lazy Masoor Lauki Rottes for Crisp Munch Goals

These Red Masoor Dal Bottle Gourd Rottes are the ultimate crispy snacks or light meals made without wheat or rice. Perfect for gluten-free lovers, this protein-packed dish uses soaked red masoor dal, grated bottle gourd, carrot, onions, herbs, and spices, all flattened directly onto a hot pan and roasted until golden. No rolling pin, no mess—just press, sizzle, and munch your way to fiber-rich deliciousness.


EXPLORE PICKLES RECIPE'S    

Healthy red masoor dal and lauki rottes cooked on tawa, rich in protein and fiber, made without flour or rolling—just press and roast to perfection.¯

💡 Rotte Wisdom for the Clueless but Hungry

uJUMP TO RECIPE

Always drain masoor dal completely—no water while grinding! Squeeze out every drop from the grated bottle gourd to avoid sticky dough. Press the mixture gently onto a hot tawa using wet fingers to prevent sticking. Making holes in the rottes allows steam and oil to circulate, giving a crisp texture. Cover for a minute while roasting for evenly cooked, soft-yet-crispy results.

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     Step-by-Step Recipe : 💡 No-Fail Rotte Moves for the Pan-Challenged​

INGREDIENTS

     For the dal paste:

  • 100 gms red masoor dal (soaked for 3–4 hours)
  • ½ tsp cumin seeds (jeera)
  • 2 dry red chillies
  • Salt to taste

     For the vegetable mixture:

  • 100 gms grated bottle gourd (lauki), water squeezed out
  • 3 tbsp grated carrot
  • 1 small onion, finely chopped
  • 1 tbsp chopped ginger
  • A handful of chopped curry leaves
  • 3 tbsp chopped coriander leaves
  • 1 tbsp chopped green chillies
  • 1 tbsp crushed black pepper
  • 2 pinches of hing (asafoetida)
  • For cooking:
  • Oil for shallow frying


​Wholesome pan-fried tikkis made from soaked red lentils and bottle gourd, flavoured with ginger, curry leaves, and green chillies.

PREPARATION STEPS

  1. Make the Dal Paste:
    • Drain soaked red masoor dal completely.
    • Add to a mixer jar with cumin seeds, red chillies, and salt.
    • Grind into a fine paste without adding any water.
  2. Prepare the Vegetable Mix:
    • In a large mixing bowl, add the squeezed grated bottle gourd.
    • Add grated carrot, onion, ginger, curry leaves, coriander, green chillies, black pepper, and hing.
    • Mix everything well.
  3. Combine:
    • Add the red masoor dal paste into the vegetable mix.
    • Mix thoroughly to form a thick, pliable dough-like mixture.
  4. Cook the Rottes:
    • Heat a pan or tawa on medium flame.
    • Take a small portion of the mixture, roll it into a ball, and flatten it directly on the hot pan like a thin Rotte.
    • Use fingers or a spatula to make a few holes in the Rotte.
    • Drizzle oil into the holes and around the edges.
    • Cover with a lid and cook for 1 minute.
    • Remove lid and flip to roast the other side until golden and crisp.
    • Repeat for the remaining mixture.


Yes, but bottle gourd adds moisture and softness. You can replace it with grated zucchini or finely grated ridge gourd.

Make sure to drain all water from soaked dal and squeeze the bottle gourd tightly before mixing.

Use a well-heated nonstick or seasoned cast iron tawa. Also, apply a little oil on the surface before pressing the dough.

You can refrigerate the dough mix for a day, but cooked rottes are best enjoyed fresh for the right texture.

Pair them with coconut chutney, garlic curd dip, or mint-coriander chutney for a wholesome meal or snack.

🍋 F.A.Q. – Foodie Anxiety Quotient

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