Sep 15, 2013

Ragi Rotti (Finger Millet flatbread)

If there is one thing which is quintessential Karnataka food it would have to be Ragi. Karnataka is one of the biggest producers of Ragi in India. And no wonder that almost every kannada household would stock it in their pantry to readily whip up Mudde (cooked Ragi ball) or Rotti (Ragi flat bread) best eaten with Bussaru or Chutney respectively.

I prefer the Rotti over Mudde and make it often at home. It is one of the best after school snacks for kids to restore their energy and to provide them with nutrition without fuss. I tend to flavour it with onion, green chillies, coriander leaves and optionally spices. It is easy to make and easy to eat and is one of the healthiest dishes to be had.

Ragi Rotti (Finger Millet flatbread)
Servings: 8 Rottis
Prep Time: 10 mins Cook Time: 5 mins (for each Rotti)
2 Cups Ragi flour
1 Medium Onion
2-3 Green Chillies
A bunch of coriander leaves
1 cup Spinach leaves
1 cup Water
1 tsp Cumin powder (optional)
1 tsp Coriander powder (optional)
Salt to taste
Cook the spinach leaves (Microwave or stove-top) and grind to a fine paste.
In a bowl mix together flour, salt and spices.
Add to this minced onion, green chillies, coriander leaves and mix well.
Add in spinach paste till crumbly.
Add water, a little at a time, to make a soft dough.
Keep aside covered for 30 mins if desired.
Wet a small piece of cloth (handkerchief) completely and squeeze to remove excess water
Spread it out on a flat surface.
Place a dough ball on the wet cloth and flatten it using fingers dipped into water
Slide the cloth along with the flattened dough and flip it onto a hot skillet
Drizzle  oil around the flattened bread and cook on both sides.
Tip :- If the flour on any part of the bread shows up white, it isnt cooked. Spread a drop of oil or water and cook the spot. 

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