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Saturday, December 28, 2019

Siri Dhanya (Millets) Rotti

1/2 cup Baragu / Proso Millet
1/2 cup Araka / Kodo Millet
1/2 cup Sajje / Pearl Millet
1/2 cup Udalu / Barnyard Millet
1/2 cup Rice flour
1/2 cup Wheat flour
1/2 cup Finger Millet Flour / Ragi
4 - 5 Green Chillies
2 Large Onions
10 - 12 strands of Curry leaves
1/4 inch sized Ginger
8 - 10 strands of Coriander leaves
1 large Carrot
2 cups grated Coconut
Salt to taste
Banana leaves / Aluminium foil/ Wax paper


Soak the millets in water for about 4 - 5 hrs. Wash the millet grains properly in water for about 2-3 times.

Grind millet grains, grated coconut(1 3/4 cups), ginger, green chillies, curry leaves into smooth thick paste by adding required amount of water as shown in the picture below.

Add rice flour, wheat flour, finger millet flour, salt and mix them well.

Chop coriander leaves, onion, 3-4 strands of curry leaves into small pieces as shown in the picture below.

Add these chopped ingredients, 1/4 cup of finely grated coconut to the dough and mix well.

Take one banana leaf/ aluminium foil (For aluminium foil: put 1 tsp of oil and spread it over the foil). Take handful of dough and spread it over the banana leaf evenly as shown in the picture below.

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 banana leaf 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 any curry or chutney. The above mentioned ingredients will serve 12-15 Rottis.

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