How to make Soft Ragi Rotti
Ragi Rotti is a deliciously nutty and flavourful bread and a staple food in Karnataka. It is made from ragi flour, rice flour, onions, and various spices.
Prep Time 20 minutes mins
Cook Time 2 minutes mins
Rest Time 20 minutes mins
Total Time 42 minutes mins
Course Tiffin
Cuisine South Indian
- 1 cup Ragi flour
- 1 cup Rice flour
- 1 tsp Salt
- 1 tbsp Groundnut Oil
- 1 tsp Mustard seeds
- 1 tsp Jeera
- 1 Cucumber grated
- 1 Onion finely chopped
- 2 Green Chillies
- 1 Carrot grated
Prep Work
Add Ragi flour, Rice flour and salt to a large bowl, mix it well and keep aside.
Grate cucumbers, carrots; finely chop the onions and green chillies. Add all of them to the bowl with the ragi flour.
In a tadka pan, add some cooking oil and allow it to warm up. Once the oil is warm, add mustard seeds, jeera and asafoetida. When the crackling stops, add this oil to the bowl with the ragi flour.
Mix all the ingredients well until its a uniform mixture. Ensure that there are no flour pockets in the dough. Apply some oil on top of the dough and let it rest for a minimum of 20 minutes. (You can make this dough at the night and store it in the fridge and make them for breakfast)
Making the Ragi Rotti
Take a tennis ball sized dough and spread it out over parchment paper or a banana leaf.
Rotate the leaf while patting the dough for even thickness of the rotti. Make five holes in the roti - this will ensure even cooking of the dough.
On a hot iron skillet, place the parchment paper with the rotti side down so that the rotti sticks to the skillet. Reduce the flame to medium.Within 10 -15 seconds, you will be able to peel off the parchment paper. Drizzle some oil over the rotti and cover the skillet with a lid. Allow the ragi rotti to steam cook for about a minute.
Lift the lid, once you see that the rotti is cooked, remove the rotti from the skillet.
Serve this delicious Ragi rotti with chutney, butter, curd or chutney podi. Enjoy!