Monday, June 14, 2010

Ragi Rotti

It is difficult to think of non-rice variety food every morning and night for dinner.. Saw ragi rotti in one of the cookery shows on TV last week and below is my version of it :)

For Ragi Rotti:

Ragi flour - 2 cups
Ghee - 1 tbsp
Onion - 1 cup finely chopped
coconut - scrapped 1/2 cup
green chillis - 1 tbsp finely chopped
coriander - 1 tbsp finely chopped

Heat 4 cups of water in a heavy bottomed pan.
Add salt and ghee. Allow water to boil.
Remove the pan from flame add the ragi flour slowly ensuring no lumps are formed.
Keep the pan on the flame and stir continuously till the mixture thickens.
Once this thickens it will form a ball and will start leaving the sides of the pan.
Remove from flame and allow it to cool to room temp.
Mix in all the other ingredients and knead for 2 - 3 mins till you get a nice soft dough.

Heat the tava.
If you are not using non-stick apply a bit of oil to the tava ( I use a cut onion to smear the oil on the tava... this ensures that the rotti will not stick to the tava)
Take a big lemon sized portion of the dough and keep it on foil sheet ( I used a banana leaf)
Flatten it as thin as you can using hour hands (dip your hands in water and flatten the dough if you feel that the dough is sticking).
Take the foil / banana leaf and put the rotti on the hot tava.
Remove the foil / banana leaf.
Cook covered for 2- 3 mins on high flame.
Turn and cook on med - high flame for another 2 - 3 mins.
Serve Hot with any spicy chutney of your choice.


Asha said...

My fave rotti, I love it with green chilli kara chutney.Looks good.

Shree said...

Hmm.. my first attempt at ragi rotti :) Green chilli kara chutney du recipe hudkbeeku..

Priya said...

Healthy rottis, can have them anytime..looks prefect..

Apu said...

Wonderful and nutritious rotis!!