Ragi Rotti (Finger Millet Flatbread) !!

Rotti is a traditional Karnataka Special Breakfast popularly made with flours like Rice (Akki Roti), Ragi and Jowar. If you are looking at delicious ways of using Ragi in your kitchen, then this wholesome Ragi Rotti recipe is highly recommended.

Ragi is also known as Nachni, Finger Millet. Both, the flour and whole seeds are used in a variety of recipes.

You require patience to make Rotti as it is not as easy as a phulka. Since you are dealing with gluten-free flour, chances are the rottis might tear and break too, if not properly handled.

This Rotti is best eaten piping hot, straight off the skillet. Extremely filling and healthy, this is great for all age groups. Ragi is a good source of plant-based calcium and is best for growing kids who hate drinking milk.

INGREDIENTS:-

2 cup ragi flour/finger millet flour

1 onion, finely chopped

1 tsp ginger paste

1 chili, finely chopped

Few curry leaves, chopped few curry leaves, chopped

5 tbsp methi/fenugreek leaves

2 tbsp cilantro finely chopped

1 tsp cumin 

1 tsp salt

3/4 cup hot water

Oil, for greasing and roasting

Method:

In a large bowl take 2 cup ragi flour.

Add onion, ginger paste, chili, few curry leaves, fenugreek, and cilantro. Also, add cumin, salt, and mix well.

Now add 3/4  cup hot water and combine well. Next, add 1 tsp oil and knead for a minute.

knead to a smooth and soft dough. add water if required to make a soft dough.

To prepare ragi rotti, grease parchment paper with very little coconut oil.

Take a ball sized dough and tap gently to a thin thickness. Make 3 holes, this will help to roast as we can add oil in the center.

Now flip over to hot Tawa and press gently. After a minute, peel the parchment paper gently.

Flip over once the base is cooked. Now add oil and roast both sides until it turns slightly golden.

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