Swaadista

Ragi rotti is a popular breakfast dish in southern Karnataka, and it comes in two versions: plain ragi rotti and masala ragi rotti.

Plain ragi rotti is made using ragi (finger millet) flour, salt, oil, and water. In contrast, masala ragi rotti includes extra ingredients such as onion, carrot, cumin, dill, coriander leaves, coconut(optional), and green chilies. It pairs wonderfully with both coconut chutney and peanut chutney.

Ragi or finger millet is highly nutritious and healthy. It is used to prepare various dishes across India such as laddoo, porridge, dosa, malt, and cookies.

The recipe for masala ragi rotti is simple, but it takes some practice to get it right. I hope you try this recipe!

Ingredients

250g ragi flour
1 small onion, finely chopped
2 green chilies, finely chopped
2 tablespoons grated carrot
1/2 teaspoon cumin seeds
2 tablespoons grated coconut(optional)
3 tablespoons dill, chopped
1/2 teaspoon salt
Water as needed
1 teaspoon cooking oil
Ghee as required

Preparation

1. Into a bowl, add all the dry ingredients – ragi flour, onion, green chilies, carrot, dill, grated coconut, cumin seeds, a tsp of oil, and salt. Combine them well.
2. Then, pour water in small parts, combine to form a soft dough. Then let it sit for 10 minutes.
3. Cut parchment paper into a circular shape, slightly larger than the size of the rotti you plan to make. Then grease the upper side of the parchment paper with oil/ghee.
4. Take a small round of the ragi dough, flatten it, and spread it lightly and evenly with your fingers to make a round-shaped rotti. (Oil your fingers to spread dough easily )
5. Grease a (cast iron) tawa with ghee and bring it to heat on medium flame. Lift the parchment paper and reverse it on the hot tawa. Gently peel off the paper without disturbing the rotti. Toast rotti until it turns golden. Add ghee on the top side and Flip it. Toast the other side too until golden and add ghee.
6. Overcooking makes rotti hard to eat. So make sure to cook both sides of the rotti on medium-low heat until light brown spots start appearing.
7. Enjoy healthy ragi rotti with peanut chutney or coconut chutney.

Recipe video

View this post on Instagram

Notes

You can include a tablespoon of soaked and drained chana dal while mixing the dough. Or add fried chana dal for crunch.

---

If you tried this recipe, let me know how you liked it by leaving a comment below or tagging a picture of your preparation on Instagram @swaadista

Happy cooking, happy eating!