Ragi rotti (Millet flat bread)

Ragi rotti (Millet flat bread)

Ragi is a finger millet extremely popular in South Indian cuisine. This popular village food is easily digestible, contains a lot of calcium and it’s high energy food. it's rich in iron content and gluten free.

In this recipe, you can switch the ragi flour to any millet flour, wheat flour, all purpose flour, buck wheat flour, chickpea flour.

10 tbsp ragi flour.

Half a cup - Grated coconut/coconut milk. 

1 teaspoon cumin seeds.

Half a cup - Fenugreek leaves, dill leaves, baby spinach.

1 tsp of salt

2 tbsp of cilantro

Water – as required to make a thick dough.

Step – 1 

Mix all the ingredients with the hand until it gets to a consistency of pizza dough (need not have to kneed). Let it rest for about 30min.

Step 2

Spread a golf ball size of mix on a oiled pan and flatten it into a pancake size with your hand, starting from the center and then flattening the edges. If the dough is too sticky to work with, can use a bowl of water to dip your hands in regular intervals.

Step 3

Cover and cook on medium flame for 5-7mins (need not have to flip and cook on the other side)

Pro tip – It’s important to use a separate pan just for rottis and dosas as they’re very territorial in nature ☺. If not, please use a non stick pan.