Raagi Rotti

Raagi (Finger Millets) Rottis are very nutritive as well as filling. In Karnataka, Raagi is used to make various dishes including porridges and the popular Raagi Mudde.

Raagi Rottis are made like Akki Rottis but with Raagi flour. This flour is readily available in Indian stores.

You will need:

1 ½ Cups Raagi Flour
1 medium red onion, finely chopped
1 tsp Green chilli paste (ground fresh green chillies)
1 tbsp Oil plus more for roasting
¼ cup chopped Cilantro
1 tsp Salt
¾ Cup Water (warm to the touch)

Combine raagi flour, onions, cilantro, salt, oil and green chilli paste in a medium bowl. Slowly add warm water and mix to form a soft smooth dough. The dough should not be sticky and if rolled into a ball, it should hold. It is softer than chapathi dough ( whole wheat flour dough)Cover and let sit for 30 minutes to 2 hours.

Oil a flat roasting pan or a non-stick pan. Make a small ball of the dough, place in centre of pan and gently pat into a circle; turn the pan while doing this so u get an even thickness. Drizzle with ½ tsp Oil on top and place on medium heat. Cover and cook for 2 minutes. Flip rotti and cook on the other side for 30 seconds. Remove from heat and serve hot. Make remaining rottis with the dough.

Since this rotti is already seasoned well, it requires no side dish to go along with it. But we enjoy it with a spicy pickle, ghee or with yoghurt. We had ours with Avvakai (Mango) pickle (courtesy: my dear Ajji :) )

Any dish made with Raagi keeps you full and energized for a long time.So this is ideal for breakfast.

Rottis are easy to make and taste great, they may seem intimidating at first and almost impossible to get right but once you get the hang of it, they are a breeze to make.