Ragi Rotti | Finger Millet Roti Recipe
Ragi rotti is a traditional breakfast recipe from Karnataka made with Finger millet flour. Healthy, nutritious, Gluten free and vegan breakfast recipe. Served as breakfast or brunch with a side of yogurt, chutney or pickle.
Servings 5 servings
Equipment
- Non Stick Or Cast Iron Griddle / Tawa
Ingredients
- 2 cups Sprouted Ragi Flour refer notes below
- 1 Onion 1 large or 2 medium size, finely chopped
- 1 Carrot medium, finely grated
- ½ teaspoon Turmeric Powder or Haldi Powder
- 3-4 Green chillies finely chopped
- 2 teaspoon Sesame Seeds
- 3/4 cup Hot Water for kneading
- Finely chopped coriander leaves
- Salt to taste
- Oil as required to cook the rotti
Instructions
- In a wide mixing bowl, add sprouted ragi flour, grated carrots, chopped onions, finely chopped green chilies, coriander leaves, sesame seeds, turmeric powder and salt to taste.
- Mix all the ingredients. Slowly add hot water and knead the dough.
- Divide equal portions and rest for 5 to 8 minutes.
- Place a parchment or baking paper on the kitchen counter. Grease it with a few drops of oil.
- Gently place a ball of dough on the parchment paper and flatten it. Pat it in a circular motion with your fingers. Using your index finger, make 3-4 holes in the flatbread.
- Heat a griddle and once its hot, lift the parchment paper and place it onto the griddle.
- Gently lift the paper, pour oil in the centre (holes) and sides. Cover the rotti with a lid.
- Using a spatula, flip the rotti, pour oil and let it cook until the sides are crispy, golden and the center is soft.
- Repeat the process by greasing the baking paper with few drops of oil. This prevents rotti from tearing. Serve hot.
Notes
Tips to Make Best Ragi Rotti
- Sieve the flour - Removes unwanted particles and helps with soft texture.
- Hot Water - Hot water (bearably hot to touch / knead). It is particularly useful when kneading gluten free flours. It prevents tearing and provides good texture. Avoid room temperature water.
- Resting the Dough - Do not rest the dough for more than 10 minutes. It will be difficult to pat and shape the flatbread.
- Wet / damp cloth is traditionally used to shape rotti. Baking paper or parchment paper is easier to handle. To prevent the rotti from sticking on the baking paper, grease it with couple of drops of oil.
- Keep a bowl of water on the side to dip your fingers while shaping the flatbread.
- Refer to Rajgira Thalipeeth post and video for more details on shaping a gluten-free flatbread.
- I have used 3/4th cup of hot water to knead the dough. Use more or less as required.
- This recipe does require a fair bit of skill but its not hard to attempt. The lifting of paper from the hot pan, can sometimes cause the rotti to tear so it is important to grease the paper every single time before shaping the rotti. So it easily glides once it comes in contact with the heat from the tawa.
- Additionally, don't make the dough too tight. It should have some moisture so that it doesn't taste chewy. The consistency also helps in achieving easy transfer from the baking paper to the tawa.
- You can add finely chopped cabbage or even better, grate the cabbage for best results. Add water with caution if you are adding cabbage as it has moisture.
- This Rotti is for immediate consumption only. Leftovers, when heated, can be a bit hard to chew.
- Ensure the heat is medium while cooking the rottis else it will only cook from the surface while the insides remain chewy. Ragi does take a while to cook, so patience is the key.