Emprimir
Correo Electrónico
Add a photoRagi Rotti is a simple and healthy traditional flatbread of Karnataka, finger millet flour is mixed with variety of colorful seasonal vegetables and formed into dough to make delicious breads served with variety of condiments on the side, I settled for uncomplicated Tomato Chutney tempered with mustard seeds swimming in the ghee with some aromatic curry leaves.
Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 6 breads
| Tags: |
Ingredientes
- 2 Cup Ragi Flour (finger millet flour)
- 1 medium size onion
- 4 - 5 curry leaves
- Half bunch of coriander leaves
- 1 medium size carrot, grated
- Salt, as per taste
- 1 tsp red chili powder
- Water to bind dough
- Oil for cooking rotis
Direcciones
- To prepare the dough first finely chop onion, curry leaves and coriander. I prefer using food processor for this purpose to get even size fine chopped vegetables. In the food processor or electric chopper process onion, curry leaves, coriander together.
- Sift ragi flour into a large bowl. Add in chopped onion, curry leaves, coriander, grated carrot, salt and red chili powder.
- Mix the flour mixture nicely with fingers rubbing occasionally between palms to get crumbly texture.
- Now using little water at a time bind firm and soft to tough dough of ragi flour. Knead for 2 - 3 minutes shape into a round ball. Cover with a kitchen towel and let dough rest for 15 minutes.
- To make roti heat non-stick flat pan over medium heat.
- Line kitchen counter surface with a clean dry parchment paper. Grease it with 1 tsp of oil. Pinch a portion of dough and roll into a ball and then flatten the dough ball using fingers.
- Place the flatten dough ball over the parchment paper and with a rolling pin roll out to medium size roti of approximately 3 inch diameter. Ragi Roti is little thick so make sure not to roll it out too thin like regular chapati.
- The dough is sticky in nature so grease the rolling with oil and do not put too much pressure while rolling chapati.
- Now slowly transfer the roti from plastic sheet to your palm. Greasing plastic sheet beforehand makes this step easier.
- Place the roti from your palm to heated skillet and cook on both sides. Do not flip roti more than once or twice as it is bit fragile.
- Cover the pan with a lid and wait for 1 -2 minutes.
- Remove the lid. Pour 1/4 teaspoon of oil on the ragi roti. Flip the roti gently with a spatula. Cook roti on one side.
- Flip the rotti again after a few minutes. Pour 1/4 teaspoon of oil on the other side of roti.
- Cook till a few dark brown spots appear on both sides. Ragi rotti is ready.
- Serve hot with tomato chutney.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 195g | |
| Recipe makes 6 servings | |
| Calories 15 | |
| Calories from Fat 3 | 20% |
| Total Fat 0.4g | 1% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 19mg | 1% |
| Potassium 65mg | 2% |
| Total Carbs 2.75g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.16g | 1% |
| Protein 0.39g | 1% |
