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Ragi Flour Roti

13 Oct

Ragi Pindi Rotti.

This is a thick roti / rotti made with ragi flour. Onion is finely chopped along with green chiles. They are then added to the ragi flour and made into a soft dough. The dough is then spread on a flat pan and cooked on low flame till cooked and little crisp. Serve ragi flour rotti with any raita of your choice.
Makes: around 2 Ragi Flour Roti.


Ragi Flour 1 Cup
Onion 1 Small
Green Chiles 2
Cumin Seeds 1/2 tsp
Sesame Seeds 1 tsp
Curry Leaves 3
Cilantro few Sprigs
Salt to taste
Oil 2 tsps

Method of preparation:

Peel and finely chop the onion.
Remove stems, wash and finely chop the green chiles.
Wash and finely chop the cilantro leaves.
Wash and tear curry leaves into small pieces.

In a mixing bowl, add ragi flour, onion, green chiles, cumin seeds, half of sesame seeds, curry leaves, cilantro and salt.
Add a little less than a cup of water gradually and mix the ingredients into soft non sticky dough.
Divide the dough into two parts and keep aside.

Heat a small wok or appam pan on medium heat.
Apply quarter tsp of oil and place a portion of ragi flour mixture on the pan.
Carefully spread the mixture with wet fingers into somewhat thick roti.
Sprinkle half of the remaining sesame seeds and press them lightly with a spatula.

Cook covered on low flame for around 5 minutes and remove the lid.
Uncover, apply few drops of oil and turn on other side and fry the roti on medium heat for a minute or two.
Remove the ragi flour roti onto a plate and repeat the same with remaining portion of the mixture.
Serve ragi roti with mango pickle or with any raita of your choice.
Notes: Make sure to cook the ragi flour roti right.

Suggestions: Don’t spread the ragi roti too much else it breaks. Making the roti thick demands a longer cooking time.
Variations: You can also add grated carrot, chopped scallions, etc. to the ragi flour mixture if desired.
Other Names: Ragi Flour Roti, Ragi Pindi Rotti, Ragi Pindi Rottelu.