Tuesday, 17 March 2015

RAGI ROTTI


Ragi, also known as finger millet is gluten free and very rich in fibre, calcium and iron. It is a staple food in some parts of Karnataka State, India.
 This rotti is  very  nutritious and can be eaten for breakfast. But as it is a bit time taking it can be planned on holidays .


INGREDIENTS
1 cup ragi flour
1 large onion 
1-2 green chillies
a small bunch coriander leaves
1/2 tsp jeera / cummin seeds
1 tbsp of grated coconut (optional)
salt to t aste
oil for shallow frying


METHOD
RAGI FLOUR

  • Finely chop the onions,chillies and coriander leaves.
  • Mix all the ingredients and add water and form a soft dough.
 
FLOUR READY FOR MIXING

DOUGH READY FOR PREPARING THE ROTTI

  • Take a small amount of dough and form  a ball  .
  • On a thick bottomed tawa/ girdle  apply oil generously and keep a ball of dough on it.
    BALL OF DOUGH ON A COLD GIRDLE
  • Dip your fingers in water, and flatten the dough by patting it lightly.
  • Try to spread it as thin as possible.
    ROTTI READY FOR COOKING
  • Now keep it on the stove,add a few drops of oil, cover it with a lid and cook on medium flame.
  • Remove the lid, flip on the other side and allow to cook.
    READY TO BE FLIPPED


COOKING ON THE REVERSE SIDE
ROTTI  READY TO BE SERVED
  • Serve hot with a dollop of butter and chutney.                                                                                                                                                                                                                                                                                 
  •  The dough will spread only on a cold tawa . So use two or three tawas/girdles and alternate to  speed up the process. 
  • Finely grated carrots can also be added while mixing the dough.
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I began this blog to compile my recipes in one place. I started writing this keeping in mind beginners and busy people and hence have tried to keep the steps and procedure as simple as possible. The recipes that you find here are vegetarian, which I cook on a day to day basis and are quite simple. I dedicate this space to all the people whom I came across,who inspired me to cook, who shared their recipes and tips and helped me improve my culinary skills.