Delicious, crispy rotis made with Finger Millets, aka Ragi, is a popular breakfast dish from the Southern State of Karnataka. This is another favorite dish of mine from home that I miss.
Finger Millet is one of the most underrated foods in the world. It is considered to be a super food and has a very low glycemic index, which is beneficial for diabetic patients. These millets are used to make other various breakfast dishes like dosa, idli, porridge, mudde (finger millet flour cooked in water and shaped into dough balls) to name a few. I like ragi in rotti form, the best. The crispy texture is what I like about it.
Ragi rotti can be made in two different methods:
- Hot water added to ragi flour to make a dough. (Which is what I did in this recipe).
- Ragi Flour added to boiling water, cooked for a few minutes and then formed in a dough.
I used the 1st method to make rottis for this recipe. With this method, you can add any vegetable of your liking, finely chopped green chillies, cumin seeds, herbs and salt into a bowl of ragi flour with a little rice flour (makes the rottis crispy). Then add hot water, a little at time to form a smooth dough. Form small balls and directly pat on a flat pan or a skillet to spread into a circular shape. Transfer the pan onto a stove and then cook on both sides with a little oil. Cool the bottom of the pan by sprinkling some water and repeat the same process to make the rest.
With the 2nd method, the dough balls can be flattened on a plastic or silicon sheet and then transferred onto the pan to cook on both sides. This method yields slightly softer rottis.
It is best when eaten hot with coconut chutney and a little ghee.
Check out my other Ragi recipe:
Hope you enjoy this recipe.
TOTAL : 30 Mins
PREP : 15 Mins
Makes 9 medium sized rottis
- Vegetable Oil – as required
- Finger Millet flour / Ragi flour – 1 Cup
- Rice Flour – 1/4 Cup
- Finely chopped onion – 1/4 Cup
- Finely grated carrots – 1/3 Cup
- Finely grated red cabbage – 1/3 Cup
- Finely chopped coriander – 1/3 Cup
- Finely chopped dill – 1/3 Cup
- Chopped curry leaves – 1 Sprig
- Cumin seeds – 1 Tsp
- Finely chopped green chilli – 1 Large
- Salt – to taste
- Hot water – as required
- In a bowl, mix in finger millet and rice flour. Add grated vegetables, chopped herbs, cumin seeds, chilli and season with salt. Mix to combine well.
- Add hot water, a little at a time, as required to make a soft dough.
- Grease a flat pan (Tava) with a little oil. Grease your fingers with a little oil or ghee. and make a dough ball. Press to flatten the dough on the flat pan and spread into a circular shape.
- Make tiny holes on the rotti. Seal the cracked edges(if any), by gently pressing with your wet fingers/greased fingers.
- Place the pan on a medium heat. Add oil and cook for a minute or two. Flip to cook the other side.
- Serve immediately with a dollop of ghee and chutney of your choice.
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