Manda roti(also calledRumali roti) is a traditionalIndianrotiwhich finds mention in religious Sanskrit literature likepurāṇastoayurvedic&pākakalātexts likeNighantus&Bhojanakutūhala.[1][2]This roti is extremely thin and limp, and served folded like ahandkerchief.Manda roti is usually made with a combination of whole wheatatta flourand white wheatenmaida flourand cooked on the convex side of akadahi.It is also known asveechu rotiinTamilorMandige[3]in other parts ofSouth India.
The wordManda rotiis a compound of two words:MandaandRoti.The wordmandais derived from theSanskritword-Maṇḍakaandrotifrom the Sanskrit word-Roṭikā. Maṇḍakais a wheat-based flatbread which finds several mentions in Sanskrit literature from religious scriptures likeSkanda purāṇatoPākakalātexts likeBhojanakutūhala.As perSkanda purāṇa,Maṇḍakaare thin circular symmetrical flat cakes prepared from wheat flour. InBhojanakutūhala,the detailed recipe ofmaṇḍakais mentioned where it is described that they are cooked on an upturned pot.[1]InMadanapala Nighantu,several varieties of madakas are mentioned which are prepared by adding vikola, karkaṭa, drākṣā and kantakäri etc.[4][5]
^abwisdomlib.org (14 August 2014)."Mandaka, Maṇḍaka, Mandāka, Mamdaka: 22 definitions".wisdomlib.org.Retrieved4 May2023.Maṇḍaka (मण्डक) refers tp a "thin flat circular cake-like dish" and is mentioned in the Skandapurāņa 2.5.9... Maṇḍaka (मण्डक) is the name of "wheat dish" having Samita as its base ingredient, as described in the 17th century Bhojanakutūjala... Cook these on an upturned pot in low flame. This is called maņdaka.
^Sinha, Anil Kishore (2000).Anthropology of Sweetmeats.Gyan Publishing House.ISBN978-81-212-0665-5.Mandige or mandage was a delicate baked product; when baked on a heated tile (Kenchu). It was called white-mandige, and when over - heated but still very soft it was ushnavarta-mandige,...
^Dash, Vaidya Bhagwan (August 2002).Materia Medica of Ayurveda: Based on: Madanapala's Nighantu(in Hindi). B. Jain Publishers.ISBN978-81-7021-493-9.Mandaka (a type of pastry) Among the mandaka etc., cooked by adding vikola, karkaṭa, drākșā and kantakāri, the former ones are heavier and more nourishing than the latter ones. Mandaka is fried over an earthen pan
India
A chef preparing manda roti
Manda roti
