Because of the emerging food culture and food trends in India, we forgo loads of conventional food habits our forefathers practised. One such rarely prepared food at our houses at present is Ragi Rotti. An Indian flatbread made with finger millet. It origins from Karnataka. It is one of the staple breakfast recipes in Karnataka and the neighbouring states.
Picture of Ragi Rotti, A Popular South Indian Flatbread Prepared for BreakfastThis recipe is something that I learned from my grandmother. Usually, she prefers adding a lot of vegetables and green leaves while making the soft rotti dough to reduce the bitterness of ragi flour. One or two rottis are more than enough for breaking your long hunger from the previous night.
Let’s get cooking!
- Ragi Flour - 400 gm
- Shallots - 50 gm
- Grated Coconut - 200 gm
- Carrot - 02 Nos
- Green Chillies - 06 Nos
- Ginger - A Small Piece
- Scallions - 100 gm
- Curry Leaves - Handful
- Coriander Leaves - Handful
- Cumin Seeds - 01 tablespoons
- Salt - 01.5 tablespoon
- Hot Water - As Required
- Finely chop the shallots, coriander leaves, curry leaves, chillies & scallions and grate the carrots, ginger & coconut.
- Add the ragi flour to a bowl along with other ingredients and mix it well.
- Add a little oil and hot water little by little and mix it well until it becomes a soft dough. Divide the dough into lemon size balls.
- Place the rotti pan on medium flame and grease it with little oil.
- Place a dough ball in the centre of the pan and carefully & slowly pat it to a circle.
- Toast it on both the sides and sprinkle little oil on it to avert dryness. Toast the rotti till the dark brown spots appear on both the side.
- Following the same procedure toast the rottis one by one and serve it hot with the chutney.
Avoid using cold water for making the dough. It’s not suggested as it changes the taste of the rotti. Don’t let the dough dry, as it would be difficult to pat the dough into a perfect rotti.