- Preparation time
- 30 mins
- Meal course
- Posted by
- Posted on
- November 27, 2017
About Ragi Roti:
Because of the emerging food culture and food trend in India, we forgo loads of conventional food habits our forefathers practised. One such rarely prepared food at our houses at present is Ragi Roti. An Indian bread made with finger millet. It origins from Karnataka. It is one of the staple breakfast recipes in Karnataka and the neighbouring states.
This recipe is something that I learned from my grandmother. Usually, she prefers adding a lot of vegetables and green leaves while making the soft roti dough to reduce the bitterness of ragi flour. One or two rotis are more than enough for breaking your long hunger from the previous night.
- For mint chutney please see the same recipe on the blog.
- Avoid using cold water for making the dough. It’s not suggested as it changes the taste of the roti.
- Don’t let the dough dry, as it would be difficult to pat the dough into a perfect roti.
- Finely chop the shallots, coriander leaves, curry leaves, chillies & scallions and grate the carrots & coconut.
- Add the ragi flour to a bowl along with other ingredients and mix it well.
- Add a little oil and water little by little and mix it well until it becomes a soft dough. Divide the dough into lemon size balls.
- Place the roti 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 side and sprinkle little oil on it to avert dryness. Toast the roti till the dark brown spots appear on both the side.
- Following the same procedure toast the rotis one by one and serve it hot with the chutney.