Ragi Rotti (ರಾಗಿ ರೊಟ್ಟಿ)

Ragi Rotti (Kannada: ರಾಗಿ ರೊಟ್ಟಿ )is a breakfast item unique to the state of Karnataka, India. It is mostly popular in the rural areas of Southern Karnataka. It is made of ragi (Finger Millet) flour. Ragi-Rotti means ragi-pancake in the native language, Kannada. It is prepared in the same way as Akki Rotti. The ragi flour is mixed with salt and water and kneaded well to come up with a soft dough. While making the dough; sliced onions and carrots, chopped coriander and cumin seeds can also be added for taste. Oil is spread over a griddle (tava) and a small amount of the dough is neatly spread over it to resemble a thin pancake (rotti).The Rotti is cooked , till it turns crisp. Ragi Rotti is served hot and is eaten along with chutney.This is my all time favorite.It is also very good for health since it is rich in amino acid methionine.I prepare the rotti a little differently using grated bottle gourd.

Ingredients:

1)Ragi Flour-1 Cup
2)Green Chillies-4 Nos
3)Cumin seeds-1/2 Tsp
4)Onions-2 Nos
5)Bottle gourd-One small one (Grated)
6)Pudina-Little
7)Hing/Asafoetida-A Pinch
8)Salt
9)Coriander --Little

 

Preparation

• In a mixing bowl add onion,chillies,cumin,hing/asafoetida,salt,grated bottle guard and ragi flour,mint leaves,coriander and mix well.
• Do not add water since you are using bottle guard. Just sprinkle water if needed.
• The dough is softer than Wheat flour Roti dough. Divide the dough into 2 inch diameter balls and set aside.
• Spread a butter paper on a smooth surface. Grease with a drop of oil. Take a ball of the dough and pat into a round pancake of 6 inch diameter. Use a little oil to aid in patting the roti.
• Transfer to a skillet and cook both sides over a medium flame ,until the roti turns brown in color.
• Repeat for the remaining dough.

Rotti is served with coconut chutney or curds or chatnipudi.You could also serve it with a dollop of butter on it!!

Tip:To make it more tastier and crunchier you could add white sesame seeds, grated coconut and roasted groundnuts while preparing the dough.

Maavinkaay Chitranna

People from Karnataka need no introduction to this classic recipe.Most people also make this gojju and keep it, so that it is easy to mix it with rice anytime and eat it.I learnt this recipe from my mother.My mother does two variants of the same dish (One with onions and one without onions).Both these variants have its own unique taste.In this post, i have provided the recipe for the one without using onions.

A typical Kannadiga Oota(Kannadiga meal) definetly includes "Chitranna" served on a plantain leaf!!

Ingredients:

1)Unripe Mango/Maavinkaay -- 2 Nos
2)Menthya/Fenugreek  seeds-- 1/2 tsp
3)Mustard seeds- 1tsp
4)Cumin seeds--1/4 tsp
5)Garlic cloves- 4 cloves
6)Ginger-small piece
7)Peanuts-- 2 tbsp
8)Green chillies-5 nos
9)Red chillies- 3 nos
10)Grated Coconut- 1/2 cup
11)Coriander/Cilantro- For garnishing
12)Asafoetida/Hing--Little
13)Turmeric-1/4 tsp
14)Salt-To ur taste
15)Bengal Gram

Preparation

• First Cook One cup of rice and allow it to cool. (Cook one cup of rice in 2 cups of water)
• Now in a mixie jar add fenugreek seeds,cumin,ginger,garlic,grated maavinkaay,mustard seeds,green chillies,salt and grind it into a paste.
• Now add some oil into a vessel,and allow it to heat.
• Once it is heated you could add peanuts fry it for a while and keep it aside.
• Now add mustard seeds and allow it to splutter, then add cumin seeds ,urad dal /bengal gram, red chillies,asafoetida,curry leaves and turmeric.
• Once the urad dal turns a little brownish add the paste and fry it till the oil is left on the sides.
• Then add the cooked rice and the roasted peanuts to it and mix it well.
• Garnish it with coriander and grated coconut

It is excellent when eaten with curds.

Tip:When you are cooking the rice make sure you add a tsp of cooking oil into it,so that the rice granules don't stick to one another.