ragi roti recipe | ragi rotti | nachni roti | finger millet roti
easy ragi roti recipe | ragi rotti | nachni roti | finger millet roti
Prep Time 10 minutes minutes Cook Time 15 minutes minutes Total Time 25 minutes minutes
- 2 cup ragi flour / finger millet flour / nachni atta
- 1 onion finely chopped
- 1 tsp ginger paste
- 1 chilli finely chopped
- few curry leaves chopped
- 5 tbsp methi / fenugreek leaves chopped
- 2 tbsp coriander finely chopped
- 1 tsp cumin / jeera
- 1 tsp salt
- ¾ cup hot water
- oil for greasing and roasting
firstly, in a large bowl take 2 cup ragi flour.
add 1 onion, 1 tsp ginger paste, 1 chilli, few curry leaves, 5 tbsp methi and 2 tbsp coriander.
also, add 1 tsp cumin, 1 tsp salt and mix well.
now add ¾ cup hot water and combine well.
further, add 1 tsp oil and knead for a minute.
knead to a smooth and soft dough. add water if required to make a soft dough.
to prepare on banana leaf:
to prepare ragi rotti on banana leaf, grease the banana leaf. if the banana leaf is not tender, heat slightly and then grease with oil.
take a ball sized dough and tap gently to a thin thickness.
make 3 holes, this will help to roast as we can add oil in the centre.
now flip over to hot tawa and press gently.
after a minute, peel the banana leaf gently.
flip over once the base is cooked.
now add oil and roast both sides until it turns slightly golden.
to prepare on tawa:
grease the heavy-bottomed tawa with 1 tsp oil.
take ball sized dough and tap gently to a thin thickness.
place the tawa on medium flame.
cook on both sides adding a tsp of oil until it turns golden brown.
finally, enjoy ragi rotti with butter and spicy chutney.
Calories: 8kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 236mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 64IU | Vitamin C: 9mg | Calcium: 9mg | Iron: 1mg