Ragi Rotti is a healthy and wholesome unleavened flatbread which has its origins in Karnataka, a southern Indian state. This Thalipeet style dish is filling and gluten-free, making it ideal for all people.
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Healthy gluten-free millet Rotti
is not only easy to make but also easy on the pocket. Now, I am sure I do not have to emphasize on millets and their importance in India.
These Rottis use finger millet flour. Finger millet, also called as Nachni or Ragi, is a widely used millet variety in Tamil Nadu, Andhra and Karnataka regions.
Rotti vs Roti (Chapati)
In India, the most widely made flatbread has to be Roti or Chapati. That is not to be confused with this particular Rotti recipe.
Pronounced as R-o-tt-ee with a stress on the double T, this is very different from a regular Chapati. We will be making a loose dough and spreading it out on a piece of parchment.
To cook, we will transfer the spread out dough to a hot Tawa and cook covered till edges crisp up.
Summing it up, this is similar to a Thalipeet where there is no kneading or rolling involved.
Ingredients
The sky is the limit when it comes to variations for this. However, here is what we need for my version-
- Grated veggies- I have used a combination of carrots, cilantro and onions
- Hemp hearts or hemp seeds- for some extra protein
- Salt and spices like cumin
- Finger millet flour – otherwise called as Ragi flour. You should be able to find this in most Indian grocery stores.
- Water for bringing the dough together.
- Oil for cooking
You will also find recipes that call for some amount of rice flour for this. However, I do not use any rice flour since I prefer it to be all millet.
Equipment-
- Pre cut parchment paper- I highly recommend using these for convenience. Other alternates include banana leaves, butter paper or a damp tea towel.
Variations
- Use a variety of vegetables in this recipe. Shredded carrots, beets, bottle gourd, cabbage or zucchini are all great here. You can also use spinach or Methi. Just make sure they are shredded. Cubed or diced or sliced vegetables wont work well.
- You can use the same recipe and make different types of Rotti by simply switching the flour to Jowar or Bajra flour.
- For a slightly tangy aftertaste, use sour buttermilk instead of water to mix the dough.
- Other seeds like sesame and chia can be a good nutrition boost here. Flax meal instead of flax seeds is great too.
- Grated ginger or garlic, chopped jalapenos, grated fresh coconut are all fantastic flavor boosters to add here as well.
- Dill leaves are also a common addition to this recipe, especially in Bangalore.
Recipe Notes
- Water is what makes or breaks this recipe. Be very careful while mixing the dough. If you add more water, you will not be able to pat it to a Rotti.
- If you are adding shredded vegetables like bottle gourd which are high in water content, remember that the dough will become runnier as it sits. So, go really easy on the water if you choose to add such veggies.
- Pre-cut parchment is very handy in such instances. If you are not able to source them, you can use a damp lint-free tea towel to pat out the Rotti. Just be mindful when you transfer onto the Tawa.
- If you have previous experience in making Thalipeet directly on the Tawa, you can follow this method here too.
- Cook these flatbreads covered to retain moisture. I have observed that when these are cooked open, they develop unsightly dry cracks on the surface.
- Shape the Rottis smaller in size if you are a beginner. Since these are quite filling, you can definitely make do with 6 to 7 inches sized ones too.
Serving suggestions
Typically, this is served with a dollop of butter and some spicy chutney by the side. I highly recommend serving this with something tangy and spicy like this Chettinad Tomato Chutney.
Or you can just keep it simple by serving it with the good old classic coconut chutney.
Method
In a large mixing bowl, place the grated veggies, spices, salt and Ragi flour. Go in with your hands and mix everything up to ensure that the veggies are coated with the flour.
Adding water little by little, mix everything up into a slightly soft and shaggy dough. You must be able to shape a portion of it into a ball easily.
Now, this ball will not be soft and smooth like a ball of Chapati dough. Instead, it will be wet, slightly sticky but firm enough.
On a piece of parchment paper, spread 1/2 tsp of oil. Divide the dough into 10 equal portions. Shape one of the portions into a ball.
Place the ball of dough in the center of the parchment sheet. Wetting your fingers, spread this out into a thin and even circle of about 8 inches in diameter.
Make three holes in the center of the Rotti using your index finger. This is optional but recommended since this helps in spreading out the oil evenly.
Heat a Tawa. I recommend using a cast iron Tawa for this recipe. When the Tawa has heated up, gently transfer the Rotti onto the Tawa. Peel off the parchment paper.
Drizzle oil around the edges. Cook covered on medium flame for about 2 mins or until you see no raw dough on the surface.
Flip and continue to cook covered until the other side is cooked through. Remove from Tawa. Serve hot.
Ragi Roti
Equipment
- 1 Mixing bowl
- 5 parchment paper sheets
- 1 Cast iron Tawa
- 1 Turner
Ingredients
- 2 cups Ragi flour
- 1/2 cup finely shredded carrots
- 1/2 cup finely chopped onion
- 1/4 cup chopped cilantro
- 12 curry leaves chopped
- 3 green chilis very finely chopped
- 1.5 tsp hemp hearts
- 1 tsp cumin seeds
- 1.5 cups water
- 5 tbsp oil to cook
Instructions
- In a large mixing bowl, place the grated veggies, spices, salt and Ragi flour.
- Go in with your hands and mix everything up to ensure that the veggies are coated with the flour.
- Adding water little by little, mix everything up into a slightly soft and shaggy dough. You must be able to shape a portion of it into a ball easily.
- On a piece of parchment paper, spread 1/2 tsp of oil.
- Divide the dough into 10 equal portions. Shape each of the portions into a ball.
- Place a ball of dough in the center of the parchment sheet. Wetting your fingers, spread this out into a thin and even circle of about 8 inches in diameter.
- Make three holes in the center of the Rotti using your index finger. This is optional but recommended since this helps in spreading out the oil evenly.
- Heat a Tawa. When the Tawa has heated up, gently transfer the Rotti onto the Tawa.
- Peel off the parchment paper.
- Drizzle oil around the edges.
- Cook covered on medium flame for about 2 mins or until you see no raw dough on the surface.
- Flip and continue to cook covered until the other side is cooked through.
- Remove from Tawa. Serve hot.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
Nutrition
For beginners
Since this is a loose shaggy dough, I do not recommend refrigerating the leftovers. Adding onions to the dough also makes it difficult for refrigeration.
Considering that this takes hardly 10 mins to put together and that it tends to loosen up as it sits, I do not recommend making it ahead of time.
Wrap leftovers in beeswax wraps or cotton towels and refrigerate. Allow them to come to room temperature before reheating. To reheat, place them in a steamer and steam for 2 to 3 mins and serve hot.
To fix this, simply add more Ragi flour to help stiffen the dough. Do this by adding flour by the tbsp and combining the dough.
Usually this happens because there is not enough moisture. Either the dough is too dry. Or you may have cooked it without covering.
More Millet Recipes
In case you are looking for more creative ways to include millet in your diet, here are some more recipe ideas.
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