Plain Ragi Rotti (finger millet bread) is from south Karnataka and is very healthy. Perfect for dinner when served with raitha.
Cuisine: Karnataka
Time Required: 30 Minutes
Ingredients:
1½ Cups Ragi/Finger Millet Flour
1½ Cups Water
Salt to taste
Method:
Heat water and add Salt. When the water starts to boil add the Ragi flour and simmer the stove. Mix the flour with water and remove the vessel from heat.
Empty the contents on a plate and divide into balls. On a floured surface, roll the balls into concentric circles.
Heat a Tava/Girdle. Put the bread/rotti on the Tava and roast for 30 seconds. Flip the bread/rotti and cook for a minute.
Now put the rotti directly on the flame, it will puff up.
Remove Plain Ragi Rotti to a plate and serve hot with a dollop of butter and your choice of side dish and raitha.
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This is new to me, almost like the ‘Kolakatte/Kayi Kadubu’ recipe. I didn’t know Ragi Rotti could be made in a different way. My question – Is it possible to roll them immediately after steaming? (tumba extra hittu beka hege?)
Thanks for sharing. Healthy and must taste great.
~Nikhila.
Yes Nikhila, you can roll them immediately and you will need extra flour. The extra flour depends on how much water you have used to semi cook the ragi flour. Hope this helps.
Thanks for your feedback,
Shantha