Raagi Rotti

Hallelujah!! 

Finally, finally, finally I mastered the trick of getting perfect rottis. I like my rottis crunchy and soft at the same time. They never came out that way. So as usual, anytime I see some new technique online, I would try.. try.. try. But my search has ended with this particular recipe on Udupi recipes website(link given below). Do check it out, it has some great Udupi recipes I refer to on and off. 

My ragi rottis were so hard and chewy before. With this method they were crunchy when hot and soft after cooling down. The trick is - use soaked avalakki(poha)! I had seen in some places people put cooked rice in the dough, probably for the same reason. Poha is so much better and easier. I have followed the recipe for most part but for few things here and there. Do try! 

Enjoy hot rottis with some butter and chutney. 

Ingredients

Ragi flour - 1 cup

Rice flour - 1/4 cup(optional) - gives it a crunch

Poha/ avalakki - 1/4 cup

Grated coconut - 1/4 cup

Onion - 1 medium finely chopped

Ginger - finely grated - optional

Green chili paste - 1 tsp - according to taste 

Curry leaves and cilantro - finely chopped

Dill leaves - finely chopped

Salt 

Method 

Soak poha in water until it is mash-able - typically 10 - 20 min.  

Add everything else in a mixing bowl. Add mashed - soaked poha. Mix nicely until poha is nicely incorporated in the flour. Add hot water and mix it till it comes together to dough consistency. 

Take parchment paper/ butter paper. Smear some oil. Spread the dough to a thin rotti. Roast on tava on both sides. Serve with butter and chutney. 

Recipe Source - “https://udupi-recipes.com/2016/12/ragi-rotti-fingermillet-flour-pancake.html?fbclid=IwAR3_uD3_WFH5duVO72NE56CGHZYZnLnMZfgxTRrqizhAG-wvG5o2XVuk2LE”

Notes - 

• I don’t know why, but green chili paste gives more flavor to rotti than just chopped green chili. 
• Veena Gireesha’s tip - add very little tamarind extract for better flavor