Ragi rotti

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Ragi rotti
Place of origin India
Region or state Karnataka
Serving temperature Hot
Main ingredients Finger millet flour, water
Cookbook:Ragi rotti  Ragi rotti

Ragi rotti (Kannada: ರಾಗಿ ರೊಟ್ಟಿ) is a breakfast food of the state of Karnataka, India. It is most 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. The ragi flour is mixed with salt and water and kneaded well to come up with a soft dough. While making the dough; sliced onions and carrots, chopped coriander and cumin seeds can also be added for taste. Oil is spread over a griddle (tava) and a small amount of the dough is neatly spread over it to resemble a thin pancake (rotti). Small amount of oil is spread over it and the griddle is cooked over heat till the rotti turns crisp. Ragi Rotti is served hot and is eaten along with chutney.

Recipe for Ragi Roti[1]

Ingredients:

1/2 cup ragi (nachni / red millet) flour 1 1/2 tbsp finely chopped spring onions whites 1 1/2 tbsp finely chopped spring onion greens 1/4 cup grated carrot 1 1/2 tbsp low fat curds (dahi) 1/2 tsp green chilli paste salt to taste

Steps to prepare Ragi Roti:

1. Combine all the ingredients in a bowl and knead into soft-smooth dough, using enough water

2. Divide the dough into 4 equal portions

3. Roll out again into a circle of 125 mm (5") diameter, using whole wheat flour

4. Place the roti on a non-stick pan. Turn over in a few seconds

5. Cook the other side for a few more seconds

6. Lift the roti with a pair of flat tongs and roast over an open flame till brown spots appear on both the sides

7. Repeat with the remaining portions to make 3 more rotis

8. Serve hot

Now Ragi Biscuit is in the market, Britannia Nutri Choice is promoting the same.

See also[edit]

References[edit]

  1. ^ Dalal, Tarla. "Ragi Roti". www.tarladalal.com. Retrieved 15 August 2014. 

External links[edit]