Ragi Rotti (Easy way)

Ragi Rotti is a breakfast item in Karnataka and it is quite filling. It is made of ragi (finger millet) flour. It is prepared in the same way as Akki rotti (Rice flour rotti). Ragi flour is easily available in Indian stores over here. Many people have different technique to spread the rotti dough, some spread the rotti over banana leaf, some on plastic cover and some on steel plate. In my house my mom used to spread it on a flat steel plate and then place the steel plate on the hot tava. After few minutes she use to separate the rotti from the plate and drop it on tava and cook it. This method is bit time consuming and there are chances that the rotti might break, if you don't allow it to cook properly on one side before taking it out from plate. Later after marriage I found that my MIL  has a different technique and she followed none of the above methods. She takes the dough spread it directly on the tava (before heating up the tava) and then keep the tava on stove to cook it. It cooks perfectly without any broken piece. I have been using her method every since for both ragi and Akki rotti.

1. 1 1/2 cup ragi flour ( you can make approximately 4-5 rotti)
2. 1/4 cup rice  flour
3. 1 onion medium/big size finely chopped
4. 4-5 green chillies finely chopped (increase/decrease it per your taste)
5. 1/2 teaspoon cumin seeds (jeera)
6. Few string of coriander leaves finely chopped
6. Salt to taste
7. Water to mix dough
8. Oil

How I Prepare
1. Add ragi, rice flour in a mixing bowl. Add onion, green chilli, coriander, salt, cumin seeds and mix it nicely by crushing onions with your hands for few minutes. This allows to get more flavour incorporated in the flour.

2. Start adding water little by little and knead it nicely in a dough. The dough should be such that its easy to spread. It should not be too hard.

3. Take a tava spread little oil in it and take small ball size portion of dough and spread it evenly on the tava using your hands.

4. Cook both the sides of rotti by applying little oil. Serve it hot with ghee or any chutney you like. It's best when eaten hot.

1. Once one rotti is cooked, switch off the stove. Remove the rotti from the tava. Turn the tava such that the bottom side is under the tap. Run it under the water for 1-2 minutes. The tava will become cool to make the next rotti.

2. Alternatively if you have two tava, you can allow the tava to cool naturally and make the next rotti on a different tava.

No comments:

Post a Comment