Finger millet in kannada is known as ragi. Ragi is a highly nutritious grain. Ragi is probably the only grain that can be stored for many days without any risk of insect attacks or fungus. The powdered ragi is consumed in various forms like pancakes, flatbread, porridge, ragi balls...Ragi malt, an infant food is quite popular in south Indian families.
Ragi balls is the staple food of rural Karnataka people who mainly work in farms. Ragi mudde with soppina huli is a classic combination which forms a satisfying meal for the hardworking farmer with all the nutrition as well. My uncle, being a diabetic patient used to have ragi mudde regularly instead of rice – doctors recommend this as its rich in iron and low in fat. I am in the process of learning this recipe, once i succeed wud post the details here soon...
Some years ago, eating ragi mudde or ragi rotti was considered as low status but now, it will not be wrong if I say it’s in trend! Yes I noticed so many ragi mudde mess or ragi doses available all over Bangalore during our recent trip to India. People have become so conscious about their health that I saw so many of them even eating that unattractive brown rice for their 3 meals uffff unbelievable......
This time around we got ragi flour from my FIL’s village where it’s grown in their own farm and we tried making ragi rotti – it tasted yummy with spicy touch of onions and green chillies.
Ragi rotti which means finger millet pancake is a famous breakfast item in Karnataka and served with chutney. We had it with chutney pudi and yogurt and remembered an old kannada song- ragi rotti uchellu chutney tinno nan magane.......... mugina matta jadidu malago kal nan magne......Here goes the recipe for ragi rotti
Makes around 6 rottis
Ragi flour sieved – 2 cups
Onions finely chopped – 1 cup
Cumin seeds – 1Tsp
Green chilly finely chopped – 1 (this is for medium spice)
Cilantro finely chopped – ¼ cup
Curry leaves finely chopped – 2 sticks
Fresh coconut grated – ½ cup
Salt to taste
- Place all the above ingredients in a thali or a large bowl, mix well with hand first. Then add water little at a time and mix to form smooth-firm dough.
- Grease the tava/griddle and take lemon sized dough and pat it evenly on the griddle to a thin pancake. Make few holes on the dough so that you can pour the oil in them and rotti gets cooked consistently.
- Keep this griddle on the medium heat; pour some oil in the holes and cool till it becomes slightly brown in colour. Then turn over the rotti and continue cooking for about a minute or so.
Rotti is ready to be served
Serving suggestions: Ragi rotti is served with uchellu chutney i.e sesame seed chutney or we also enjoy it with chutney pudi + yogurt or pickle + yogurt yummmyyyyyyyyyyyyyyyyyy
Variations: Some of them like making ½ & ½ i.e mixture of ragi + rice flour rotti while rest of the ingredients remain the same.
Have a nice day:)!!!