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Ragi Rotti | Nachni Roti: A Recipe from Karnataka
Aruna
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.
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Main
Cuisine
Indian, Karnataka
Servings
4
Rotis
Ingredients
1x
2x
3x
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
Instructions
Making the Dough for Ragi Rotti
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.
Making the Ragi Rotti
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.
Before Making the Next Ragi Rotti
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.
Keyword
Ragi Pancake, Ragi Rotti
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