Finger Millet Bread – Karnataka recipe
This finger millet bread – ragi rotti recipe is a Karnataka recipe. It is called Ragi roti or rotti in Kannada, an Indian language. Nachni thalipeeth in Marathi.
What is ragi rotti?
Ragi is a kind of healthy millet used in western and Southern part of India. It is finger millet in English. Finger Millet is Sattu / Manduva(Hindi), Ragi (Kannada) or Nachani (Marathi), Ragulu (Telgu), in Indian languages.
Finger Millet is very good for health as it contains calcium, protein, minerals and fiber. It is helpful in weightloss. Ragi is gluten free. So it is useful for those with gluten allergy.
Though many people are put off by the dark color of the grain and the flour, it is quite tasty. Actually the color is brown like chocolate.
This finger millet flat bread, ragi rotti recipe is a specialty from the southern state of Karnataka.
See the image where ragi rotti is served with Coconut Chutney and desi ghee.
You can watch the ragi rotti video
Finger Millet is also used in a ragi mudde(ball) form and is served with soppina saru(green leaf curry with lentils) or in a roti, upma or halwa form.
In Maharashtra, it is used to make Bhakari(a flat bread).
Finger millet(Ragi/Nachani) is also used in the extract form(a porridge) as baby food for babies after they are 4-5 months old.
This extract is easy to digest and is also good for elderly people.
Here is the ragi roti recipe for you. It is served as a breakfast dish with coconut chutney or with a curry. A spoonful of ghee or a blob of homemade butter adds to the taste of this ragi rotti.
Ragi Rotti Recipe Nachani thalipith
Equipment
- 1 Mixing Bowl
- 1 pan / tava / girdle / skillet
Ingredients
Ingredients for ragi rotti/ Finger millet bread to make 2 ragi rotis
- Nachni / Ragi finger millet flour – 1 cup
- Onion – 1 finely chopped
- green chili – 1 finely chopped
- fresh coconut grated – 2 tbsp
- coriander leaves – 1 tablespoon chopped
- salt – 1/2 teaspoon or to taste.
- Water – to mix dough
- Oil for cooking – 2 spoons
Instructions
Preparation before cooking ragi roti :
- Mix ragi flour, chopped onions, chili, coriander leaves, grated coconut, salt in a bowl.
- Add water little by little and form into a dough ball. It should not be too soft. Divide the dough in 2 parts.
Cooking Method for ragi rotti
- On a girdle / skillet (tava), add some oil. Smear the tava with oil.
- Place one dough ball on the tava and pat it to flatten into a round (as thick or thin as you want).
- Make a few holes in the roti with your forefinger. Add a few drops of oil on the roti.
- Cover the roti with a lid. Place the tava on high flame for a minute. (This is done to heat the tava quickly)
- After a minute, reduce the flame to medium.
- Cook for 2 – 3 minutes. Rotti will change the color as it is cooked.
- Turn the roti. You can see the slightly browned / blackened edges where we made the hole.
- Cook the other side for 1-2 minutes. There is no need to cover the rotti again.
- Prepare the other ragi rotti in the same way.
- Serve hot with Coconut Chutney or with Tomato Curry / Tomato Gojju or with Onion Curry / Onion Gojju.
- You may also serve it with your favorite chutney or curry. A little butter or desi ghee adds to the taste and flavor of ragi roti.
- Enjoy.
How to Make Ragi Roti Recipe – Millet Bread
Ingredients for ragi rotti recipe / Finger millet bread to make 2 ragi rotis
- Nachni / Ragi (finger millet) flour – 1 cup
- Onion – 1 finely chopped
- green chili – 1 finely chopped
- fresh coconut grated – 2 tbsp
- coriander leaves – 1 tablespoon, chopped
- salt – 1/2 teaspoon or to taste.
- Water – to mix dough
- Oil for cooking – 2 spoons
Preparation before cooking ragi roti :
- Mix ragi flour, chopped onions, chili, coriander leaves, grated coconut, salt in a bowl.
- Place one dough ball on the tava and pat it to flatten into a round (as thick or thin as you want).
- Make a few holes in the roti with your forefinger. Add a few drops of oil on the roti.
Cooking Method for ragi rotti
- On a girdle / skillet (tava), add some oil. Smear the tava with oil.
- Place one dough ball on the tava and pat it to flatten into a round (as thick or thin as you want).
- Make a few holes in the roti with your forefinger. Add a few drops of oil on the roti.
- Cover the roti with a lid. Place the tava on high flame for a minute. (This is done to heat the tava quickly)
- After a minute, reduce the flame to medium.
- Cook for 2 – 3 minutes. Rotti will change the color as it is cooked.
- Turn the roti. You can see the slightly browned / blackened edges where we made the hole.
- Cook the other side for 1-2 minutes. There is no need to cover the rotti again.
Prepare the other ragi rotti in the same way.
Serve hot with Coconut Chutney or with Tomato Curry / Tomato Gojju or with Onion Curry / Onion Gojju.
You may also serve it with your favorite chutney or curry. A little butter or desi ghee adds to the taste and flavor of ragi roti.
Enjoy.
