RAGI ROTTI

Ragi, also known as finger millet is gluten free and very rich in fibre, calcium and iron. It is a staple food in some parts of Karnataka State, India.
 This rotti is  very  nutritious and can be eaten for breakfast. But as it is a bit time taking it can be planned on holidays .


INGREDIENTS
1 cup ragi flour
1 large onion 
1-2 green chillies
a small bunch coriander leaves
1/2 tsp jeera / cummin seeds
1 tbsp of grated coconut (optional)
salt to t aste
oil for shallow frying


METHOD

RAGI FLOUR

• Finely chop the onions,chillies and coriander leaves.
• Mix all the ingredients and add water and form a soft dough.

 

FLOUR READY FOR MIXING

DOUGH READY FOR PREPARING THE ROTTI

• Take a small amount of dough and form  a ball  .

• On a thick bottomed tawa/ girdle  apply oil generously and keep a ball of dough on it.

  

  BALL OF DOUGH ON A COLD GIRDLE

• Dip your fingers in water, and flatten the dough by patting it lightly.
• Try to spread it as thin as possible.

  

  ROTTI READY FOR COOKING

• Now keep it on the stove,add a few drops of oil, cover it with a lid and cook on medium flame.
• Remove the lid, flip on the other side and allow to cook.

  

  READY TO BE FLIPPED

  
  

  
  

  
  

COOKING ON THE REVERSE SIDE

ROTTI  READY TO BE SERVED

• Serve hot with a dollop of butter and chutney.                                                                                                                                                                                                                                                                                 
•  The dough will spread only on a cold tawa . So use two or three tawas/girdles and alternate to  speed up the process. 
• Finely grated carrots can also be added while mixing the dough.
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