Karnataka

Ragi rotti

Name: Ragi rotti
Total time: 40 min
Yield: 4 servings
Cuisine: Karnataka
Ingredients: 2 1/2 cups ragi flour (finger millet flour); 1 medium finely chopped onion; 2 finely chopped green chilli; a small bunch sabsige soppu chopped dill leaves; 1 sprig chopped curry leaves; a handful coriander leaves (cilantro); 1/4 cup fresh grated coconut; 1 tsp cumin seeds; Water, about 1 cup, warm; 2 tbsp cooking oil (vegetable oil); Salt, to taste

Ragi patted thin by hand with onions and dill. Pure Old Mysore, crackly at the edges.

40 minTime

7 gProtein each

mediumSpice

The patted roti2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.

The original

358kcalsame

7 gproteinsame

10 gfibresame

40minutessame

Ragi rotti, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

Ragi flour (finger millet flour)2½ cups

Onion1 medium, finely chopped

Green chilli2, finely chopped

Dill leavesa small bunch sabsige soppu, chopped

Curry leaves1 sprig, chopped

Coriander leaves (cilantro)a handful

Fresh grated coconut¼ cup

Cumin seeds1 tsp

Waterabout 1 cup, warm

Cooking oil (vegetable oil)2 tbsp

Saltto taste

Method

5 steps

1Mix the ragi flour with everything except oil and water. Add warm water slowly and knead into a soft dough.
2Grease a cold tawa or a banana leaf and pat a lemon sized ball into a thin round with wet fingers. Poke a few holes.
3Put the tawa on the stove, drizzle oil around and in the holes. Cover and cook on medium.
4Flip and cook till crisp spots form. Repeat, cooling the tawa under water between rottis if patting on it.
5Serve hot with coconut chutney or ennegai.

Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Karnataka

Ragi rotti

Ragi patted thin by hand with onions and dill. Pure Old Mysore, crackly at the edges.

40 minTime

7 gProtein each

mediumSpice

The patted roti2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.

The original

358kcalsame

7 gproteinsame

10 gfibresame

40minutessame

Ragi rotti, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

Ragi flour (finger millet flour)2½ cups

Onion1 medium, finely chopped

Green chilli2, finely chopped

Dill leavesa small bunch sabsige soppu, chopped

Curry leaves1 sprig, chopped

Coriander leaves (cilantro)a handful

Fresh grated coconut¼ cup

Cumin seeds1 tsp

Waterabout 1 cup, warm

Cooking oil (vegetable oil)2 tbsp

Saltto taste

Method

5 steps

1Mix the ragi flour with everything except oil and water. Add warm water slowly and knead into a soft dough.
2Grease a cold tawa or a banana leaf and pat a lemon sized ball into a thin round with wet fingers. Poke a few holes.
3Put the tawa on the stove, drizzle oil around and in the holes. Cover and cook on medium.
4Flip and cook till crisp spots form. Repeat, cooling the tawa under water between rottis if patting on it.
5Serve hot with coconut chutney or ennegai.

Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Ragi rotti

Make it your way

Ingredients

Method

Ragi rotti

Make it your way

Ingredients

Method

Make it a meal