Soft ragi roti with beetroot
Soft and thinly patted Karnataka style ragi/finger millet rotti with grated beets, coconut, onions and herbs. Tasty and healthy!
Ingredients
- 1 cup ragi flour nachni/finger millet flour
- ¾ cup water
- 1 cup beetroot grated
- 1½ tbsp sesame seeds (ellu/til) toasted
- ¼ cup grated coconut
- ⅓ cup onions finely chopped
- ¼ cup coriander leaves/cilantro finely chopped
- 2 springs curry leaves optional
- green chillies finely minced as needed
- 3 tsp butter/ghee/oil
Instructions
- Toast sesame seeds on medium heat until golden.
- Add the water into a saucepan and set it on heat to boil.
- Add all the ingredients except water and oil into a bowl and mix well.
- Add boiling water into the mixture and mix well using a spoon. When warm enough to handle, mix well with hands, so no dry bits remain. The dough has to be softer than chapati dough and not dry. Add another tablespoon of water if it looks dry.
- Set a griddle/tava to heat on medium heat.
- Grease a paper parchment/banana leaf with ghee/oil.
- Place a portion of the dough in the center of the parchment paper and pat on it using fingers joined together, like shown in the picture. Move from the center to the sides, making the rotti as thin as possible. Smoothen the edges/sides of rotti as you pat.
- Grease the tava/griddle. Take the patted rotti along with the parchment paper/banana leaf and invert it over the heated griddle, rotti side down, with rotti touching the tava and the parchment covering it. Cover with a lid and cook for 30 seconds.
- Remove the lid and carefully peel away the parchment/banana leaf from top.Note: if it's not easily releasing/if rotti is still sticking to parchment, cook for 15 more seconds and try again.
- Flip the rotti to cook the other side. Cook for 30 more seconds. NOTE: Cooking time depends on the thickness of roti. I make mine very thin.
- Next, flip it one more time and cook until done (approx another 30 seconds) Spread ghee/oil on rotti.
- Serve hot with butter/honey/chutney or enjoy on it's own.
Notes
Tips for soft rotti
- Use hot water like mentioned.
- Do not reduce the quantity of vegetables.
- Dough should be soft and easy to pat and spread, softer than chapati dough.
- Pat rotti as thin as possible. Thin rottis cook faster and hence remain soft. Longer it is cooked, harder it can get.
- For a vegan version use oil/vegan butter instead of dairy ghee/butter.