Rotimatic- Roti making made easy!


Baking the Indian bread (Roti) has always been a herculean task. First, the wheat flour needs to be formed into a dough, where the amount of water decides the fate of your rotis. Next, the big dough needs to be made into small dough balls which then require rolling to form a circular shaped unbaked roti. Lastly, the roti needs to be baked on the tawa (pan) for the optimal amount of time so that it does not burn or lose its taste. So much for one roti!
Wouldn’t it be helpful if all this process was automated, and the user only had to input the materials and sit back and relax till the final product, the Roti is delivered? It is possible now! Rotimatic is the solution to this time and effort consuming problem. It is the enw way of baing rotis in a fully automated manner. Just input the wheat flour and water, configure the setting and Voila, hot baked rotis are ready to be served.

Why is it relevant to HCC?
HCC is about solving problems by providing solutions that are human centered. Rotimatic aims at solving the problem of creating rotis manually. Since preparing the Indian bread (Rotis) is a daily task for most of the Indians, introducing automation can help reduce people’s efforts and save a lot of time. I believe due to its household nature and close association with the users, Rotimatic can be considered as a good example in the Human Centered Computing space.

Is it a user centered design? Why or why not?
Rotimatic is designed with the user-first approach. With its simple and intuitive design, the user has to do a very little, and rest of the heavy lifting is done by the device. The only actions user has to take are:

  • input flour, water and oil
  • set the thickness, softness, oil amount and the number of expected rotis and

Done! The rotis are ready to be served. Its touch interface and clearly communicating icons make the process easier for the user without much brain cramming.

Suggested Improvements
Although the settings for the thickness, softness of the rotis are easy to understand, they don’t provide a clear notion of how thick, soft the rotis would be if one chooses to set it to 2/5 or 3/5. A ‘Normal’ setting in every factor would have been helpful in establishing a standard for the Rotis.

Thanks for stopping by and reading! 🙂