Ragi roti or ragi rotti or finger Millet roti is a breakfast recipe, prepared with ragi flour, onions, green chillies and salt.Although there are many variations in making this ragi rotti, I prefer to do in the following method. As we add onions and green chillies in this type of preparation, it acts as a wholesome meal itself without any side dish. Just serve this ragi roti with simple curd or tomato chutney.
Ingredients
For seasoning1 big onion
3 green chillies
1 tbsp gram dal
1 tbsp urad dal
1/4 tsp salt
For ragi roti11/2 cup ragi flour
1/2 cup whole wheat flour
1/2 cup coriander leaves
1 tsp salt
Water to knead
Oil to cook roti
Method* Fine chop onions, green chillies and coriander leaves.
* Heat oil in a frying pan, add gram dal and urad dal.
* Put onions, green chillies.
* Add some salt and fry the onions to a translucent color.
* Set aside the seasoning.
* In a large mixing bowl, take ragi flour and whole wheat flour. Wheat flour gives enough gluten to keep the ragi dough from falling apart. But if you like gluten-free diet then please avoid wheat flour and proceed only with ragi flour. Therefore make small sized rotis to avoid breaking.
* add the prepared seasoning and salt required for the roti.
* Also, add finely chopped coriander leaves.
* Mix everything together and combine well with hands by adding water gradually.
* Prepare a thick roti dough in such a way that it should be soft enough to tap with fingers and not too sticky. Adjust water addition accordingly.
* Finally, add a teaspoon of oil and apply on top of the dough to avoid drying.
* Apply some oil in a thick plastic sheet or banana leaf.
* Scoop a ball sized dough, flatten it gently with oiled fingers as thin as possible.
* Be careful while making roti as it may stick.
* Meanwhile, heat a dosa tawa, drizzle few drops of oil.
* Invert the flattened roti dough carefully on the hot Tawa.
* Fry the ragi roti in medium temperature. You can close with a lid to make extra soft rotis.
* After around five minutes, flip sides and drizzle few more drops of oil.
* Cook for few more minutes until u see the color change.
* Ragi changes from light color to dark chocolate color with fried spots here and there.
* Switch off and serve with plain curd or masala curd or tomato chutney. Ragi rotti goes well with pickle too.