As I started using and knowing benefits of Ragi/ Finger Millet I learned many dishes of this cereal. Here is one more super healthy easy breakfast dish. You can prepare Ragi Rotti/ Finger Millet Pancake in two versions. Authentic style is very soft and you can roll rotti as thin as possible. Another one is Instant format mixing Rava/Semollina(coarse wheat flour) and Rice flour as a bonding agent to ragi. This is little hard and thick in shape. The key ingredient of Avarekalu / Mochai/ Lilva beans is what makes this rotti more special. But it was not available in our nearby area Indian store, I substituted with green peas and sweet corn. Whichever your preference version of recipe enjoy this super healthy ragi rotti.
Water – ½ cup
Salt to Taste
~ Mixing Ingredients:
Jeera/Cumin Seeds – 1 tsp
Onion chopped – 1 big no.
Green Chili – 2 nos
Green Peas – ½ cup
Sweet Corn – ½ cup
Mochai/Avarekalu/Lilva Beans – 1 cup
Fresh Coriander leaves – ½ cup
Curry leaves – 5 to 6 leaves
Method:
Step 01) In a bowl add ragi flour and salt without lumps mix it with 1 cup of water
Step 02) Put a reasonable sized heavy bottom pan on the range and heat 1 cup of water and bring to boil
Step 03) Keep the flame in slow and then add the ragi flour mixture and stir it nicely until it makes nice shiny dough
Step 04) Let them to cool for a bit and then add all other ingredients like cumin seeds, onion, green chilli, green peas and corn (if you are using frozen one then defroster the corn and green peas in microwave for 1 mins. Drain the water and then add) or avarekalu/mochai/lilva beans, coriander leaves, curry leaves and salt mix it nicely as soft pliable dough
Step 05) Divide the dough in to small orange size and roll them as a ball. Heat a plain griddle, drizzle oil. Place the ball in center of griddle and wet your fingers in bowl of cold water and start stretching/pat them into flat rotti roll as thin as possible. Take care of your fingers while doing this, if you are a beginner to the cooking, pat the rotti on plastic sheet and then transfer it to griddle.
Step 06) Apply oil on top side and cook. Turn over the rotti and apply oil on other side also. Cook till rotti is crisp and little brown
Serving: Serve hot with any of your preferred chutney. It goes well with coconut chutney & onion tomato chutney.
Rava/Semolina/Coarse Wheat Flour – 2 tbsp
Rice Flour – 3 tbsp
~ Mixing Ingredients:
Jeera/Cumin Seeds – 1 tsp
Onion chopped – 1 big no.
Green Chili – 2 nos
Green Peas – ½ cup
Sweet Corn – ½ cup
Lilva Beans/Mochai – 1 cup
Fresh Coriander Leaves – ½ cup
Curry leaves – 5 to 6 leaves
Method:
Step 01) Take a big bowl and add all ingredients and knead and make smooth dough slowly adding water. Let it sit for 10 minutes
Step 02) Follow the above step 5 on wards from the authentic style version recipe instruction.
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Authentic Style Version:
Ragi Flour/ Finger Millet Flour – 1 cupWater – ½ cup
Salt to Taste
~ Mixing Ingredients:
Jeera/Cumin Seeds – 1 tsp
Onion chopped – 1 big no.
Green Chili – 2 nos
Green Peas – ½ cup
Sweet Corn – ½ cup
Mochai/Avarekalu/Lilva Beans – 1 cup
Fresh Coriander leaves – ½ cup
Curry leaves – 5 to 6 leaves
Method:
Step 01) In a bowl add ragi flour and salt without lumps mix it with 1 cup of water
Step 02) Put a reasonable sized heavy bottom pan on the range and heat 1 cup of water and bring to boil
Step 03) Keep the flame in slow and then add the ragi flour mixture and stir it nicely until it makes nice shiny dough
Step 04) Let them to cool for a bit and then add all other ingredients like cumin seeds, onion, green chilli, green peas and corn (if you are using frozen one then defroster the corn and green peas in microwave for 1 mins. Drain the water and then add) or avarekalu/mochai/lilva beans, coriander leaves, curry leaves and salt mix it nicely as soft pliable dough
Step 05) Divide the dough in to small orange size and roll them as a ball. Heat a plain griddle, drizzle oil. Place the ball in center of griddle and wet your fingers in bowl of cold water and start stretching/pat them into flat rotti roll as thin as possible. Take care of your fingers while doing this, if you are a beginner to the cooking, pat the rotti on plastic sheet and then transfer it to griddle.
Step 06) Apply oil on top side and cook. Turn over the rotti and apply oil on other side also. Cook till rotti is crisp and little brown
Serving: Serve hot with any of your preferred chutney. It goes well with coconut chutney & onion tomato chutney.
Instant Version:
RagiFlour /Finger Millet Flour – ¾ cupRava/Semolina/Coarse Wheat Flour – 2 tbsp
Rice Flour – 3 tbsp
~ Mixing Ingredients:
Jeera/Cumin Seeds – 1 tsp
Onion chopped – 1 big no.
Green Chili – 2 nos
Green Peas – ½ cup
Sweet Corn – ½ cup
Lilva Beans/Mochai – 1 cup
Fresh Coriander Leaves – ½ cup
Curry leaves – 5 to 6 leaves
Method:
Step 01) Take a big bowl and add all ingredients and knead and make smooth dough slowly adding water. Let it sit for 10 minutes
Step 02) Follow the above step 5 on wards from the authentic style version recipe instruction.
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If you are interested to be notified for the new posts from us, then you can make use of the subscribe option available on the right side menu.
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ragi roti wil try 1st time hope nice make read after uor methood
ReplyDeleteThanks roti maker :)
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