Ragi Rotti | Finger Millet flatbread | Nachni Roti
Ragi Rotti or Finger Millet Roti is a rustic flatbread made in Karnataka cuisine with millets, basic spices and veggies. Served with yogurt or pickle for breakfast or brunch.
Equipment
- 1 mixing bowl
- Knife and Cutting Board
- Tava / Skillet
Ingredients
- 3 cups Finger millet flour Ragi Hittu / Kezhvargu Maavu
- 2 onions large, finely minced
- 1 carrot large - grated fine
- 1/2 cup field beans Avarekai / Fresh Mochai skip if not available, see notes
- 1/4 cup Fenugreek leaves sub with any other greens or skip altogether
- 1/2 cup Grated coconut
- 1 tsp cumin Jeera /Jeerige
- 3 tbsp Jaggery
- 1/2 tsp Asafoetida skip for Gluten Free
- 8 Green chillies chopped fine, adjust spice
- 1.5 tsp Salt or to taste
- 1/4 cup Coriander leaves finely chopped
- 1 tsp Oil per Rotti, to shallow fry
Instructions
- In a large mixing bowl, add 2-3 TBSP of warm water. To this add cumin, grated jaggery, hing.
- Mix and let it rest for a while.
- Meanwhile, if using the field beans / avarekai, simmer in lightly salted water for 10 mins or till soft, drain and retain that water.
- Prep the onions and any other veggies as needed, see recipe ingredients above.
- To this, add the Ragi flour, beans, grated veggies, onions,grated coconut and salt and mix well.
- Do not add any extra water at this stage as the onions and salt will leave water.
- Once the onions are well incorporated, add the coriander, curry leaves and green chillies and mix till the mixture resembles bread crumbs.
- Now add little warm water (use the water from the boiled beans) a little at a time and make this to a pliable dough.
- Once the dough is made, rub 2 tbsp of oil on this and cover this for about 20 mins.
- If refrigerating the dough, cover oil all over and store in an airtight container.
- If making immediately, divide the dough into equal portions
- Grease a banana leaf / parchment paper / plastic sheet and take one portion of the dough at a time and flatten out using hands about 6-8 inches in diameter and slightly thick.
- Make a small hole in the centre to ensure even cooking (See video).
- Transfer this Rotti to a hot tava. Drizzle 1 tsp oil in the centre and ½ tsp around the circumference too.
- Let it cook on medium heat for 3-4 mins
- Once done, flip over and cook the other side too. Drizzle ghee or oil if needed
- Serve hot with jaggery / veg kurma / white butter
Video
Notes
Tips and tricks to make amazing Ragi Rotti
I have never eaten / cooked with ragi earlier. How do I start? Start with 1 cup of flour, with some veggies, it would make 2-3 medium sized ones. Use fresh flour always for best results. In case you are using flour that is refrigerated previously, let it come to room temperature before mixing. Also sieving the flour yields a very pliable dough. If you are a beginner to makign this rotti, add a few tsp of whole wheat flour (if you are not Gluten Free) to the dough to help you pat better. Can I prep this dough ahead ? You may make the dough for this Rotti overnight and store in an airtight container to be used the next morning. Mom makes this amazingly well, and it tastes yum with Veg Kurma (featured alongside) or just grated jaggery. Can I make this plain without any veggies? Ragi / finger millet has a very acquired taste, so it tastes yum with just salt and basic spices. However, moms across the board made these rotti / flattened hand patted bread to sneak in veggies. Onion is a popular choice, although grated carrots, bottle gourd are also added. If you don't eat onions, please feel free to skip that and add in more veggies like carrots or cabbage or lauki. If making for young kids, skip the chillies altogether or de-seed them before using Variations to the Ragi Rotti Today I added some steamed field beans (avarekai / vaal) to add some protein and also 'coz it was in season. If preferred, sub the beans with other veggies like shredded cabbage, chopped greens Can I skip the coconut and jaggery here? Adding coconut makes the dough pliable, soft, hours after making this too, while Jaggery rounds off the flavour of the millet, so would definitely recommend adding both. Tried this recipe?Let us know how it was!
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