Ragi is the staple food of Karnataka and is also popular in other south Indian states. It is also called as finger millet.
Ragi rotti can be eaten as a breakfast or an evening snack. It is very healthy, especially who are diabetic or on a diet. Its rich in calcium and fiber. It helps reduce weight when substituted with rice.
Ingredients:
Ragi flour - 1 cup
Onion - 1 big (finely chopped)
Green chillies - 2 nos. (finely chopped)
Fresh coconut - 1 tbsp (grated)
Coriander leaves - 1 tbsp (finely chopped)
Salt to taste
Water to mix the dough
Oil
Method:
Mix all the ingredients using water to a semi-solid consistency except oil in a wide vessel and keep it aside for 10 mins. Take a tawa, spread it with little oil and take a handful of the mixture and pat it with your fingers to make a flat round shaped rotti. Put some oil around and on the rotti, put it on the stove and close it with a lid. After 5-8 mins, open the lid and see if the wetness has gone on the top and flip over the rotti and cook for another 5 minutes on the other side. You can see if the rotti is cooked by piercing it with a fork/knife, the rotti should not stick to them. You can make few more rotties with the left over mixture.
Serve it hot with a lump of butter and coconut chutney...my mouth is watering as I love ragi rotti, it's my favourite rotti.
Tip: If you feel the ragi flour is very dark/black in colour or not getting the desired consistency, mix 1 or 2 tbsp of wheat flour.
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