Ragi Rotti is the lastest millet-based dish to be included in my diet. I have started to make it at least twice a week, and quite like this nutty, spicy Nachni Roti.
Reams have been written about how nutritious Ragi is and so I will not repeat it here. I often drink Savoury Ragi Ambli (Ragi Malt) for breakfast on weekdays and make Ragi Dosa on weekends. For lunch on weekends, I make Ragi Sangati and use it as a substitute for rice.
Now that I have added Ragi Rotti to my repertoire, I have started having it for lunch or dinner. 🙂
How to Make Ragi Rotti | Nachni Roti
Ragi Rotti is a nutritious roti made with Ragi Flour (Nachni Atta or Finger Millet). This recipe is from Karnataka and all the Ragi Rotti needs as accompaniment is Yoghurt.
- 1 Cup Ragi, Nachni, Finger Millet Flour
- 1/2 Cup Finely Chopped Onion
- 1/4 Cup Finely Chopped Coriander
- 3-4 Finely Chopped Green Chillies
- 1 tsp Cumin Seeds
- Salt to Taste
- Water as Required
To the ragi flour, add salt, green chillies, cumin, coriander, and onion.
Add a little water at a time and knead into a soft dough.
Divide the dough into six equal portions.
Roll each portion into a ball.
In the centre of a cold/unheated tava or griddle, place one portion of the dough.
Wet your hand and press the dough into a 6" circle of even thickness.
Using a medium flame, heat the tava and let the Ragi Rotti cook till the surface dries out.
Flip over and cook the other side as well.
Serve the Ragi Rotti hot with some Dahi.
Let the tava cool completely. Use two tavas alternately or then wash the tava under running water.
Repeat the process of making the Ragi Rotti.
Step-by-Step Recipe for Ragi Rotti | Nachni Roti with Photos
- How to Make the Ragi Rotti Dough
- Place the Ragi flour in a large plate or bowl.
- Now add the salt, green chillies, cumin, coriander, and onion.
- Mix all the ingredients well. I do this because the onion adds some moisture of its own and this reduces the amount of water needed a bit.
- To the flour mix, gradually add water (a little at a time) and knead into a soft yet firm dough.
- How to Make the Ragi Rotti
- The dough can make 6 Rottis, and so divide it into six equal portions and roll each portion into a ball. Set aside.
- This Rotti needs to be patted into shape and so take a cold/unheated non-stick tava or griddle. If you are using an iron tava, lightly oil the surface using 2-3 drops of oil.
- Place one portion of the dough into centre of the tava.
- Dip your hand into a bowl of water. Using the wet hand, press the ball into a 6″ circle of even thickness.
- Now light the stove and over a medium flame, heat the tava.
- As the Rotti cooks, its surface will dry out.
- When the surface of the Rotti is almost completely dry, flip over and cook the other side as well for about 2 minutes.
- Serve the Ragi Rotti hot with some Dahi.
- Cool the Tava Before Making the Next Rotti
- The tava has to be completely cool before you can make another Ragi Rotti.
- So you can either use two tavas alternately or then wash the tava with cold water.
- Repeat the process of making the Ragi Rotti.