Friday, March 18, 2011

.Raagi Rotti

Raagi Rotti is one of the healthy dish. Raagi or finger millet is a healthy grain and it is gluten free. Raggi/Finger millet is used for preparing rotti, ( thick bread), dosa or even mudde. ( a ball shape edible dish which is cooked with out oil). Here is a recipe of Raagi rotti.
I have added onions, grated carrots, chilly and coconut.
We can have them for breakfast, as a snack or for dinner.

Lets see the recipe Now :

Ingredients :

Raagi flour : 2 Cups
Onions : 2 Medium sized
Green chillies - 2
Ginger - a small piece
Carrot : 1 
Coconut- 2 to 3 Tablespoons ( grated).
Salt : to taste
Oil: 2 to 3 Tablespoons.
Curry leaves - Handful
Coriander leaves - 2 to 3 Tablespoons or more
Water - Required.

Method :

1. Wash and cut onions, green chilly, curry leaves and coriander leaves.
2. Wash and grate carrots and grate coconut. Wash and remove the outer layer of ginger and wash it again and grate.  Keep it aside.
3. Take a big bowl. Add cut onions, carrots, ginger, coconut, green chilly, coriander leaves, curry leaves and salt.
4. Add raagi/finger millet flour. Mix it well and add water. Let the dough be loose. (Add more water)

5. Keep a tava on the fire and heat. Sprinkle oil on the top.
6. Take a ladle full of dough and spread it around with your finger in a circle shape.

7. Add oil on the top and cover it. Cook for 1 to 2 minutes on low flame.
8. Now turn the other side and cook for a minute. Remove from the pan to a serving plate.

9. Serve with little ghee or butter on the top of " Hot Raagi Rotti " and serve with a side dish you
have prepared.

Note :

Add required water slowly and prepare the dough. (Let it be like idli dough consistency. So that you can spread it well on the tava. Lower the flame while you spread the dough on the tava. Wet your fingers before spreading the rotti. It helps you to spread as much as thin you wanted. Adding carrots is optional. But it helps the rotti to be soft. You can also add capsicum, grated bottle gourd or any edible leaves along with carrots. (Or separately). 
Time : 30 minutes.
Serves : 3 to 4.  

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