Ragi Rotti | Finger Millet Rotti | Nachani Rotti
a popular, healthy breakfast dish from Karnataka.
Servings 5 rottis
Ingredients
- 1 ½ cup finger millet flour (ragi/nachani flour)
- 1 large onion, chopped
- 1 large carrot, grated
- 2 green chillies, chopped
- 1 cup chopped coriander leaves
- ½ tsp cumin seeds
- salt to taste
- hot water as required to knead the dough
- 1 tsp oil for kneading the dough
- Oil as required for cooking the rottis
Instructions
- In a mixing bowl, add finger millet (ragi) flour.
- Add chopped onions, grated carrots, chopped green chillies, chopped coriander leaves,cumin seeds and salt.
- Add hot water as required and knead.
- Add 1 tsp oil to the dough and knead to a smooth dough. Keep aside for 10 minutes.
- In the meanwhile place a butter/parchment paper or a banana leaf on arolling board.
- Drizzle few drops of oil on the paper and spread it.
- Divide thedough into medium sized balls.
- Place a dough ball on the butter paper.
- Pat thedough ball using your fingers and shape into a rotii.
- Heat a pan and grease the pan with few drop sof oil.
- Invert the rotti on to the pan.
- Drizzle some oil around the rotti
- Cook the rotti on both sides.
- Serve hot with coconut chutney or curds or thecha.
Notes
- Ragi flour is gluten free. Hence hot water is used to knead the dough. By using hot water, the dough comes together well and it becomes easy to shape the dough into rottis.
- Here, in this recipe, I have added carrots , onions and chopped coriander to the flour. You can add any veggies of your choice.
- You can also add some grated fresh coconut.