Healthy whole grain ragi (finger millet) Rotti is a breakfast food from Karnataka cuisine.
As we all know ragi is rich in protein, nutritional values and that is very good for health then stomach filling to.
As I already shared akki Rotti recipe here, it’s almost same but only two ingredients we won’t add for this Rotti.
- Ragi flour 3cups
- Onion 3 finely chopped
- Crunchy spring onion
- Coriander leaves chopped
- Curry leaves chopped
- Grated carrots 3tsp
- Green chillies chopped 4 to 6
- Half cup dill leaves chopped
- Half cup fresh grated coconut
- 1tsp cumin seeds
- Salt as per your taste
- Water as needed
In a large bowl add all the ingredients except ragj flour and water, mix nicely with the hands. Leave aside for 10min.
Then add water little by little and make soft dough. Divide the dough into small size apple.
Then place the divided dough in the centre of the tawa, begin to spread it with your own fingers to make a round roti. (Round shape)
It can be thick or thin to suits your taste. I always make thin rotti’s because we love crunchy.
Make some holes between so that Rotti can absorb oil and cook fast.
Heat the tawa on medium flame, add oil on every holes toast it on both the sides. After 2min flip the Rotti and add some oil to stop dryness and cover the Rotti with lid.
When you see crisp,that means ragi Rotti is done.
Another method of making Rotti
Please the divided dough on the leaf or aluminium foil or plastic paper, with your palms or fingers gently pat and flatten the dough to get an round shape rotti and make some holes.
Meanwhile heat the tawa, when tawa gets hot spread some oil on it, Lift the plantain leaf gently and bring it near the tawa.
Now slowly peel/separate the leaf from the flattened Rotti.
Drizzle some oil in the holes and even sides of Rotti edges.
Cover the lid and cook until bottom surface turns crisp or for 2 to 3 minutes.
Flip it over and repeat the same process.
Serve hot with butter, ghee or any coconut/peanut chutney if you want to.