Tuesday, October 18, 2011
'Ragi Rotti' is a popular and nutritious breakfast item of South Karnataka. Ragi Rotti is usually eaten with uchellu chutney, but it goes well with any type of chutney or chutney pudis.
Ragi Flour: 1 cup
Red onion(finely chopped)-1 small
Green chilli-2 nos
Cilantro leaves(chopped)-1 tbsp
Salt to taste
Coconut gratings-1 tbsp
Olive oil- 1 tbsp
Curd(optional)- 1 tbsp
Jeera- 1 tsp
In a bowl mix ragi flour, chopped red onions, green chili, curry leaves, cilantro leaves, coconut gratings, jeera and salt. Add water and mix well to form a dough.
Grease the tava. Take a small ball of dough and pat it evenly on the tava. Make a few holes and pour oil in the holes so that the rotti gets cooked well.
Keep the tava on medium flame and turn the tava every minute or so to get the ragi rotti cooked evenly. When it becomes brownish, flip the rotti and leave it on the tava for a minute.
Serve with a dollop of butter or ghee with your favorite chutney.
P.S. If you want the rotti to be soft (usually elderly people like it soft), add 1 tsp of yogurt to the batter.