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Ragi rotti
Finger millet flatbread
ರಾಗಿ ರೊಟ್ಟಿ: Karnataka finger-millet rotti with onion, dill and green chilli, patted straight onto the tawa
In Bengaluru, Mandya and Mysuru, ragi rotti is the hearty breakfast that farmers and office-goers alike eat before a long day, still warm from the tawa. It is made with finger-millet flour mixed with raw onion, a generous amount of sabsige soppu (dill), green chilli, coriander and fresh coconut, then patted out directly onto the cold griddle with wet fingers rather than rolled. The result is earthy, nutty and slightly chewy, crisp at the edges, with the fresh anise note of dill running through. It is different from the soft boiled-dough ragi mudde and from rice akki rotti, and it is eaten with coconut chutney, a dollop of homemade white butter or a spicy ennegai (stuffed brinjal) curry. Common mistake: patting the dough onto a hot tawa; it sticks, tears and burns your fingers. Chef's tip: use two tawas, or cool one under the tap between rottis, so each one starts on a cool surface.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 onionfinely chopped
- ⅔ oz fresh dill (sabsige soppu)finely chopped
- 2 green chilliesfinely chopped
- ½ oz fresh corianderfinely chopped
- 3 tbsp fresh grated coconut
- ½ tsp cumin seeds
- ¾ tsp salt
- 1 cup warm waterabout
- 3 tbsp groundnut oil
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Method
0/6 doneStep 1: Mix 9 oz ragi (finger millet) flour, gluten-free, 1 onion, ⅔ oz fresh dill (sabsige soppu), 2 green chillies, ½ oz fresh coriander, 3 tbsp fresh grated coconut, ½ tsp cumin seeds and ¾ tsp salt in a bowl, rubbing the onion into the flour so it releases a little moisture.
3 minStep 2: Add 1 cup warm water gradually and knead to a soft, slightly sticky dough that holds together without cracking. Ragi has no gluten, so it won't feel stretchy. Divide into 4 balls.
4 minStep 3: Spread 1 tsp of the 1 tbsp groundnut oil over a cold tawa. Put a ball in the centre and, with wet fingers, pat it out from the middle to a 5 mm thick, 18 cm round. Poke 4–5 holes in it with your finger.
3 minStep 4: Put the tawa over a medium heat, drizzle a few drops of the remaining 2 tbsp groundnut oil into the holes and around the edge, cover and cook for 3–4 minutes, until the top looks dry and the edges lift.
4 minStep 5: Flip and cook uncovered for 2 minutes more, until both sides have dark, crisp spots and the rotti sounds hollow when tapped.
2 minStep 6: Slide it off, cool the tawa under running water and wipe it dry, then repeat with the rest. Serve hot.
12 min
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 6 g
- Carbs
- 42 g
- Fat
- 9 g
- Fibre
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ragi rotti take?
- About 35 minutes in total: 10 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of fresh coriander?
- Flat-leaf parsley with a little mint (for people who dislike coriander too).
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