Raagi or Finger Millet is known for its many benefits – helps to stay filled for a longer time avoiding feeling hungry, fight ill-effects of heat during summer and is recommended cereal for diabetics. Raagi Muddhe or Raagi Balls is daily food for a large population in Karnataka and in Andhra Pradesh.
Preparation of Raagi Rotti is quite similar to that of Rice Rotti. This Indian bread is typically prepared for breakfast served with Chutney but some may prefer to have it during lunch. Raagi Rotti should go well any of the Sambars/Huli you prepare for lunch.
Raagi Rotti Ingredients:
- Raagi Hittu or Raagi/Finger Millet flour- 1 cup
- Finely chopped Onion – 1
- Finely chopped Green Chilly (optional) – 2
- Chopped Curry Leaves
- Chopped Coriander Leaves / Cilantro
- Cumin Seeds / Jeera – 1 tsp (optional)
- Coconut grated – 3 tsp
Time to Prepare: 20 mins
How to Make Raagi Rotti:
- Mix all the above ingredients with water and prepare soft dough. It should be bit smooth and soft unlike the harder Chapati/Roti dough.
- Make small balls from the dough as shown in the image. Take a smooth paper (Holige/Obbattu paper) or plantain leaves, grease with oil, place a ball on it, finger press and flatten it until you achieve Roti-like round flat shape.
- Grease your normal Dosa tawa with oil, place the paper with flattened Roti on the tawa. Press the edges of the Rotti; remove the paper slowly while the Rotti is being placed on tawa.
- Grease the Raagi Rotti with oil and bake both the sides properly. Once baked, remove from tawa.
- Repeat the above for all Rotti dough balls prepared earlier.
Note: While pressing and flattening the Rotti balls on the smooth paper, it is common to wet the palm with water to avoid Rotti dough from sticking to your palm.
This Raagi Rotti/Finger Millet Roti can had with Coconut chutney. It tastes great with Chutney powder/Curd combination as well.