Ragi rotti is a popular breakfast in the rural parts of southern Karnataka. It is made of ragi flour, which is known as finger millet in English. Ragi is highly nutricious, healthy and filling. Other than Roti, the Ragi flour is also used to make ladoo, porridge, dosa, malt, and even cookies.
Preparing ragi rotti is quite easy. In fact it is same as preparing akki rotti. It can either be rolled just like chapati or hand-beaten on a parchment paper. I prefer making it the latter way. Ragi rotti has to be eaten when warm as it tends to become harder if it gets cold.
Continue reading if you want to know how to make this healthy breakfast.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
2 cup ragi flour(360g)
1 small finely chopped Onion
2 green chillis
1 teaspoon Jeera seeds
1 tablespoon fried channa dal/ splitpeas
Dill leaves/ Coriander leaves/Cilantro
Salt as needed
Water as needed
1 teaspoon Cooking Oil
- Add 2 cups of ragi flour in a mixing bowl.
- Further add finely chopped onion, green chillies, jeera seeds, dill leaves, fried channa dal, salt (to taste), 1 tsp vegetable oil. Add water in small amounts stage by stage and mix all contents in bowl using hand. Knead until a soft dough (Of chapathi consistency) is formed. Divide the dough equally and make 4 round balls out of it. Keep them covered until used.
- Cut a parchment paper in circular shape of desired size. Then coat the upper side with 1/4 teaspoon oil.
- Take one round of the dough, flatten it and spread it lightly with your fingers to make a round shaped rotti of your preferred thickness. (To spread dough easily oil your fingers)
- Grease tawa with ghee and bring it to heat on medium flame. Lift the parchment paper and reverse it on hot tawa. Gently peel off the paper without disturbing roti. Toast roti until it turns golden. Add ghee on the top side and Flip it. Toast the other side too until golden.
- Overcooking roti makes it hard to eat. So make sure to cook both the sides of roti until light brown spots start appearing.
- Enjoy healthy ragi rotti with peanut chuntney or coconut chutney.
- You can tweak the amount of each ingredient as per your preference.
- Ragi Rotti tastes best when eaten right after preparation. It tends to becomes hard after it cools down.
- Not recommended to be stored.
Let me know if you tried this recipe by tagging pictures of your recreation on my Instagram @swaadista and using #SwaadistaRecipes
Happy cooking and happy eating 🙂