Ragi rotti

Ragi(finger millet) is a healthy and highly nutritious grain. A gluten free grain, most popularly used in Southern part of India. Back in the days ragi was the staple food for the people who worked in fields, as ragi would keep them full for a long time. This grain is gaining popularity these days as it is high in fiber. There are several ways we make ragi rotti, this is one of the favorites as it has roasted peanuts mixed in the dough along with some veggies. This spicy, tangy, sweet rotti tastes so delicious with butter or ghee.


ragi flour 2 cups
roasted peanuts 1 cup or more (as per taste)
green chili 8
tamarind paste 2 tsp
jaggery 2 tsp
grated carrots 1/2 cup
onions 1 cup, finely chopped
coriander leaves 1/2 cup
salt to taste
water 1 cup or lil more
oil for cooking


making dough
Grind together roasted peanuts, green chilli, tamarind paste, jaggery to a coarse powder.
Mix ragi flour, coarsely ground powder, grated carrots, finely chopped onions, coriander leaves and salt to taste.
Add water little bit at a time and mix the ingredients to form a stiff dough.

making rottti
Take a pan or tava, spread a tsp of oil.
Place a small ball of the dough and spread with the finger to make a thin rotti.
Heat this pan on the stove top till the rotti is fully cooked.
Serve hot with jaggery or butter or ghee on the side.
Note: We will need to cool the pan before making the next one. Cooling can be quickly done by placing the tava under cold water. Do watch out for the steam when cooling the tava under cold water.

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