Ragi Rotti / Finger Millet Flour FlatBreads

 

This post has been long due considering the frequency at which these rottis are made in my home. I usually prepare them for our dinners and so never had a chance to capture them until recently. Ragi rotti is one of the most traditional and rustic breakfasts from the Karnataka state. I prefer to make them slightly on the softer side and these healthy and nutritious flatbreads can make a great meal anytime of the day. They can be eaten alone if made spicier or can be served along with a preferred side dish of one's choice. 

Below are some of the 'rottis' posted here so far.
Brown Rice Flour - Vegetable Rotti
Moong Rotti
Southekayi Rotti / Cucumber - Rice flour Flatbread
Thapala Chekkalu
Oats Rotti

Ingredients: (Yield 4 to 5 rottis)
1 & 1/2 cups ragi flour / finger millet flour
2 small onions, peeled and finely chopped 
1/2 cup fresh, shredded coconut
2 spicy green chillies, finely chopped
2 tbsp. cilantro, finely minced (optional)
Salt to taste
3/4 cup warm water
Oil to make rottis

Method:
* Combine all the ingredients in a mixing bowl except water and the oil mentioned at the end, using your fingers. Add lukewarm water as needed to form a firm dough.
If one do not like to bite on the chillies, coconut and green chillies can be ground together adding a little water and then can be added to the flour while preparing the dough.

* Divide the dough into 4 or 5 portions and roll each one into a ball. Work with one dough portion at a time and keep the rest covered.
* Pour a tsp. of oil in the center of a cast iron griddle / non stick skillet and place the dough ball at the center of the griddle. Pat it using fingers until a thin, flat circle is formed. (It doesn't need to be super thin like tortillas.)  The rottis can me made as big as the griddle size or to a medium size of 5 to 6 inches. Poke some holes randomly using index finger if you wish or just leave it out.
 
* Pour a tsp oil around the edges of the dough circle and over it. Cover with a lid and turn on the stove. Let it cook on a low - medium flame and flip it using a wide spatula when golden brown spots develop on the bottom side and the upper side doesn't look raw. It may take around 6 to 7 minutes.
 

* Add half a tsp of oil around the edges again if needed. Cover it again and cook for about 3 to 4 minutes or until the other side is cooked as well. Turn off the stove and remove the cooked rotti.
* Repeat the above steps with the remaining dough portions, making sure that the griddle is cool each time before it is used. Wash the griddle with cold water after each use to quicken the cooling process or use 2 griddles to cook simultaneously. 
* Serve immediately.

This goes to Blogging marathon #60 under the theme 'Regional Cuisine - Karnataka'. Check the link to see what other marathoners are cooking.



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