RAGI ROTTI
Ragi Rotti is a delicious, easy to make, gluten free and vegan flatbread. While I love to have it with some pickle and plain yogurt, one can enjoy it some sambar, lentil curry or vegetable stew. Enjoy it hot for breakfast or as a part of your main meal. Makes an ideal lunchbox item as cold ragi rotti tastes equally good.
Ingredients
- 2 cup ragi flour finger millet
- ¼ cup rice flour
- 1½ cup hot water
- 2 tsp oil
- ½ cup onion finely chopped
- ½ cup carrot grated
- ¼ cup fresh fenugreek / coriander chopped
- 1 tsp green chilli paste
- 1 tsp ginger paste
- 2 tbsp coconut grated
- 6-8 curry leaves finely chopped
- 1 tsp salt
- 1 tsp cumin seeds
- extra oil for frying
Instructions
- Boil water in a pan. Add oil to it.
- Mix flours, salt, cumin seeds, grated coconut together.
- Add chopped onion, coriander, chilis, ginger and grated carrot. Mix well.
- Add the hot water and using a spoon or spatula, mix the flour.
- Cover and let it cool down a bit till you're able to touch it without getting burnt.
- Knead it into a soft dough, more softer than a normal roti dough.
- Heat a tawa or frying pan over medium heat.
- Wet the handkerchief with some water.
- Lay it out flat on a work board or top.
- Divide the dough into 10-12 equal parts.
- Take one part of the dough and roll it into a ball.
- Put it on the wet handkerchief.
- Pat it using your wet fingers into a circle of about 5-6 inches in diameter.
- Smear the tawa or frying pan with very little oil.
- Holding the handkerchief at the two upper corners, lift it and flip it over in the pan.
- Peel off the handkerchief.
- Let the roti cook for 2 minutes.
- Flip it over. Let it cook for 1-2 minutes.
- Smear little oil, about ½ tsp, flip it and cook till brownish red spots appear.
- Smear little oil on the upper side of the roti and flip it over.
- Cook till spots appear.
- Put the cooked rotti on a wire rack or serve immediately.
- Repeat with the remaining dough.
- Serve hot rotti with some chutney, pickle and yogurt. Or with some rasam, sambar and vegetable stew.
Notes
- You can use any clean cotton cloth instead of a handkerchief or use a piece of aluminum foil.
- Make sure the onion is finely chopped.
- Even when cold this flatbread tastes really good.
- Use vegetables of your choice like zucchini, bottle gourd, radish, cabbage, etc.
- Use fresh fenugreek, dill, spinach, spring onion etc.