Ragi Rotti Recipe Nachani thalipith
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.
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.