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Ragi Rotti Recipe (Finger Millet Flatbread)
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Ragi Rotti (Finger Millet Flat Bread)

Ragi Rotti is a traditional flatbread of Karnataka, finger millet flour is mixed with colorful seasonal vegetables and formed into dough to make flat breads.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: Indian
Author: Hina Gujral

Ingredients

  • 2 Cup Ragi Flour finger millet flour ( buy it here )
  • 1 medium size onion
  • 4 – 5 curry leaves
  • Half bunch of coriander leaves
  • 1 medium size carrot grated
  • Salt as per taste
  • 1 teaspoon red chili powder
  • Water to bind dough
  • Oil for cooking rotis

Instructions

  • To prepare the dough first finely chop onion, curry leaves and coriander. I prefer using food processor for this purpose to get even size fine chopped vegetables. In the food processor or electric chopper process onion, curry leaves, coriander together.
  • Sift ragi flour into a large bowl. Add in chopped onion, curry leaves, coriander, grated carrot, salt and red chili powder.
  • Mix the flour mixture nicely with fingers rubbing occasionally between palms to get crumbly texture.
  • Now using little water at a time bind firm and soft to tough dough of ragi flour. Knead for 2 – 3 minutes shape into a round ball. Cover with a kitchen towel and let dough rest for 15 minutes.
  • To make roti heat non-stick flat pan over medium heat.
  • Line kitchen counter surface with a clean dry parchment paper. Grease it with 1 teaspoon of oil. Pinch a portion of dough and roll into a ball and then flatten the dough ball using fingers.
  • Place the flatten dough ball over the parchment paper and with a rolling pin roll out to medium size roti of approximately 3 inch diameter. Ragi Roti is little thick so make sure not to roll it out too thin like regular chapati.
  • The dough is sticky in nature so grease the rolling with oil and do not put too much pressure while rolling chapati.
  • Now slowly transfer the roti from plastic sheet to your palm. Greasing plastic sheet beforehand makes this step easier.
  • Place the roti from your palm to heated skillet ( buy it here ) and cook on both sides. Do not flip roti more than once or twice as it is bit fragile.
  • Cover the pan with a lid and wait for 1 -2 minutes.
  • Remove the lid. Pour ¼ teaspoon of oil on the ragi roti. Flip the roti gently with a spatula. Cook roti on one side.
  • Flip the rotti again after a few minutes. Pour ¼ teaspoon of oil on the other side of roti.
  • Cook till a few dark brown spots appear on both sides. Ragi rotti is ready.
  • Serve Ragi Rotti hot with tomato chutney.

Notes

Equipment Used: Non Stick Roti Tawa ( buy it here )