7 January, 2016
FINGER MILLET| NACHNI FLOUR| RAGI ROTTI
Ragi / finger millet is widely used in South India. Ragi is rich in absorb-able calcium, Iron and fiber. Ragi is used in many ways ie… Ragi rotti, Ragi dosay, Ragi ladoo, Ragi porridge, Ragi malt and most popular is ” Ragi balls (mudde)”.
We can make this rotti by adding one vegetable or mixed vegetables in grated or puréed form. Or we can make plain ragi rotti by just adding chili, coriander leaves, curry leaves, grated coconut and salt along with couple of herbs like cumin or sesame seeds or both.
Considering the weather conditions, flour quality etc, it is always recommended that the water we use to knead the dough should be warm, The dough should be of soft consistency and also cover and rest the dough for at least 15 minutes.
Today I’m here to share the detailed recipe of Ragi rotti (roti) along with step wise pics, with you all. Below you can have a look at the latest uploaded pic of ragi rotti using both onion & carrot
Ingredients : measuring cup used – 250 ml
- Ragi flour – 1 cup
- Cumin seeds -1&1/2 tsp
- White sesame seeds – 1 tsp
- Onion – 1/2 cup
- Green chilies – 1/2 tbsp
- Coriander leaves – 2 tbsp
- Curry leaves – 1 tbsp
- Grated fresh coconut – 1/4 cup (optional)
- Salt – 1/2 tsp (adjust)
- Water (warm) – 1/2 cup (adjust)
- Oil – for spreading and roasting the rotti
PROCEDURE :
- Chop onion, green chilli, coriander leaves, curry leaves finely
- In a bowl/Parath, take ragi flour and add all the other ingredients except water and salt
- Combine everything well and knead into a soft dough by adding water
- Cover and rest it for at least/minimum 15 minutes
- Grease the butter paper/parchment paper
- Grease or wet (by dipping in a bowl of water) your fingers, take a portion the dough, place it on the center of the paper and spread it evenly by patting with fingers
- Roast the rotti on both the sides on a heated tawa by smearing little oil
- Serve hot with any chutney or curry of your choice
Below you can find varieties of recipes which uses ragi as main ingredient –
To this rotti we can also put any kind of finely chopped or grated vegetables other than onion or along with onion. And rotti can be made directly on tawa also or using rotti making plates. In case you wish to check, please do so by clicking on the name of the dish – beetroot ragi rotti , seeme badanekayi ragi rotti , carrot yellu ragi rotti
Where as dosay/dosa varieties which uses ragi are – quick ragi dosa , ragi masala dosa , ragi set dosa , ragi semolina dosa , fresh peas lentil ragi adai (spicy) dosay , whole sorghum ragi dosa
Idly recipes made using ragi – ragi idly , whole ragi button idly
Some more dishes which uses ragi as main ingredient are – ragi unde , ragi Panjiri , whole ragi milk fudge
Some different kind of recipes which uses ragi – ragi kadhi , ragi soup/ragi ganji
And last but not the least, our own Karnataka famous – ragi mudde , beetroot ragi mudde