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Thursday, July 31, 2008

Ragi Rotti

3 cups Millet flour | Ragi hudi
2 tsp Rice flour  | Akki Hudi
1 medium sized Cucumber
2 - 4 Green Chillies
2 medium sized Carrots
2 large Onions
10 - 12 Coriander leaves
11/4 cups grated Coconut
10 - 12 strands Curry leaves
1/4 inch sized Ginger
Salt to taste
Ghee or Oil  
Banana leaves / Aluminium foil / Wax paper

Peel the cucumber, grate it and keep it aside. (Remove the seeds if cucumber is ripened.)
Put 1 cup of grated coconut, green chillies, curry leaves, ginger in a mixer and crush them without adding any water as shown in the picture below.

Chop the onions, coriander leaves into small pieces and finely grate the carrot as shown in the picture below. Add the remaining 1/4 cup of finely grated coconut as is.

Add millet flour, rice flour, all the chopped and grated ingredients, salt and mix it well. Add sufficient amount of water and mix it well. Don't make the dough too thin.

Take handful of dough and spread it over the foil or Banana leaf evenly as shown in the picture below. (If it's a aluminium foil, put 1 tsp of oil and spread it over the foil)

Heat the Tava(Iron Tava preferred) put the Rotti upside down as shown in the picture below. Cook it for a minute by covering the lid.

Remove the aluminium foil and spread 1-2 tsp ghee/oil over the rotti and cook other side of the rotti for about 1-2 min in medium/low flame.

Serve hot along with Brinjal Tomato Hot & Sweet Curry / Avil / Mudde Palya. or any curry, sambar or chutney. The above mentioned ingredients will serve 12 Rottis.


Ravi said...

Too good...

Anonymous said...

great recipes. pictures are very helpful. i use 2 tavas to make most of these rotis. I will try using kitchen foil next time