Ragi Rotti

 

One more favourite breakfast in each and every Karnataka household – Ragi Rotti. It is mostly popular in the rural areas of Southern Karnataka. It is made of Ragi (finger millet) flour. Ragi-Rotti means ragi-pancake in the native language, Kannada. It is prepared in the same way as Akki rotti.

Ragi is been a staple food in our house from childhood. We make Ragi mude, Ragi cherri which is very delicious and fed to kids. This year we got our first harvest from my Dad’s farm – Ragi and this is the first recipe we tried with it. It tasted awesome and very special to us.

Let’s try this tasty, healthy breakfast……..

Ragi Rotti :

Ingredients:

Ragi Flour : 2 cups

Onions : 2 nos. medium sized

Green Chilies : 2-3 nos.

Fried Groundnut: ¼ cup

White Till (Sesame) : 3 tsps

Finely chopped Coriander/Curry Leaves

Salt to Taste

Warm Water to mix the dough

Method:

Finely chop Onions and Green Chilies. Coarsely grind the Groundnut and Sesame seeds. 

Take a big bowl, add the Ragi flour, Onions, Green Chilies, ground Groundnut and Sesame powder, finely chopped Coriander/Curry Leaves and salt to taste. Mix all the ingredients with warm water to Poori dough consistency. Divide the dough in equal number of balls, quite similar to our Chapatti/Poori dough. 

Easiest method to make the Rotti is on paper plate. Take a Paper plate and apply some oil on the paper plate, take one dough ball and spread it on the paper plate. 

Heat the non-stick Tawa on medium flame, put the paper plate on the Tawa with dough downside and slowly remove the paper plate. Apply some oil and allow the Ragi rotti to cook nicely. Turn the Rotti to cook the other side. It takes approximately 5-6 mins to cook both the sides. 

Serve with butter or some spicy tomato chutney. 

NOTE : You can make 3-4 Ragi rottis with the above ingredients.