Thursday, August 8, 2013

Raagi Rotti.( Finger Millet ).

Raagi Rotti is a healthy dish . You can have them for breakfast/lunch/snack/dinner.
Ragi is known as one of the best millet. Ragi/Finger Millet is grown and it has become the staple food of many in Karnataka India.

I have used carrot, small cucumber, green chilly and other ingredients to prepare this Ragi Rotti. You can try ragi rotti with onlyonions and coconut which is basic need to prepare ragi rotti. I wanted to add carrots and cucumber gratings and then njoy this rotti.
Lets see the recipe now:
Things Needed :
Raagi/Finger millet flour/ Hittu: 2 cups.
Curd : 2 Tablespoons
Salt : To Taste.
Green chilly : 1 or 2 .
Curry Leaves : 10 to 20 Leaves .
Coriander leaves : 3 to 4 Table spoons.
Coconut :  2 Table spoons. (Optional ).
Ginger : 1 Tea spoon. ( an inch ).
Cucumber : 1
Carrots : 2
Onion : 1
Oil : 5 to 6 Table spoons.

Method :
1. Wash and remove the outer layer of cucumber and carrots, grate them and keep it aside.
2. Remove the outer layer of ginger and wash it again. Grate it and keep it aside.
3. Wash and cut coriander leaves, curry leaves and green chilly. Grate coconut.
4. Now take a big bowl and put ragi flour, curd, grated cucumber and carrots.
5. Add grated carrots, ginger, cut coriander leaves, curry leaves, salt and green chilly.
6. Add boiling water and mix all the ingredients nicely. Let the dough be loose. Not very thick.

7. Now keep a pan/tava on the fire. Heat. sprinkle some water on the tava.
8. Clean the water nicely with a tissue (kitchen tissue) or a clean towel.
9. Take a handful of dough and spread it around the tava. Add a spoon of oil.
10. Spread the dough with a flat spatula by not putting weight on the spatula.
11. Let the flame be very low. It helps to spread the dough thin and gives even spread.
12. Cover it and cook for 1 to 2 minutes on low and medium flame.
13. Turn the other side and cook for a minute on medium flame.

14. Now Carrot -Cucumber Ragi Rotti is ready to serve. Put ghee or Butter on the hot rotti.
15. Serve with the side dish you have prepared.
Note :
Adding onions to raagi rotti is optional. You can also add edible leaves to the dough. Example like Palak, methi, dil etc. Adding more /less chilly is optional. Mixing the dough with boiling water helps the rotti to be soft. (Use of boiling water is optional).
Time : 30 Minutes.
Serves : 3 to 4
Raagi Rotti using onions instead of carrots and cucumber. (Follow the above same steps).

1 comment:

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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