Ragi is the common name of Finger Millet in Southern part of India. The state of Karnataka is the largest producer of ragi in India. This is one of the most nutritious food and one of the easy one to digest. It is rich in calcium and protein and also have good amount of iron and other minerals. It is low in fat most of which are unsaturated fats. It is rich in protein and fiber. It has the least amount of fat in them.
Ragi is a great source of iron making it beneficial for individuals with low hemoglobin levels. Ragi is helpful for development of bones in children. It is also a diabetic food as they contain higher amounts of fiber over other cereals and millets. Diets based on whole finger millet have a lower glycemic response i.e. lower ability to increase blood sugar level. It helps in lowering the cholesterol levels.
Ragi is normally consumed in the form of flour-based foods such as roti (unleavened pancake), mudde(stiff porridge/dumpling) and ambli (thin porridge). Ragi can be used to make porridge, upma, cakes, and biscuits. Ragi flour is used to make various Indian preparations like dosas, idlis and ladoos. One famous and tasty recipe of Karnataka is Ragi Malt or Hurihittu.
Today let us learn how to prepare Beetroot Rotti. You can try out my other recipes in Ragi like Instant Ragi Dosa, Hurihittu, Ragi Laddoo.
Ragi powder 2 cups
Grated Beetroot 2 cups
Jeera 1 tbsp
Green chillies 7-8
Ginger 3/4 inch
Curry leaves one fist full
Coriander leaves one fist full
Mustard seeds 1 tsp
Salt to taste
Oil as required
Wash curry leaves and coriander and finely chop along with chillies and keep aside.
In a mixing bowl put ragi powder, grated Beetroot, finely chopped curry leaves, coriander leaves, jeera, salt, small cut green chillies and mix well.
Prepare the dough with warm water. Do not put water all at a time. Sprinkle water as and when required to make the dough.
Close the lid and keep for about 10-20 mts.
Divide the dough into equal parts of ball size.
Take a kadai or pan, put 1 tsp oil all around.
Take one part of the dough and spread with wet hands into thin layer in the kadai.
Put 1tsp oil around the ragi-beetroot rotti, close the lid and cook on medium flame.
Turn the kadai on all sides to help cook well.
When rotti is done. Switch off the flame. Take a spoon, slowly remove rotti from the kadai.
Repeat the procedure with remaining dough. But always cool the kadai and prepare the next one otherwise you cannot spread rotti.
Serve hot with ghee and sweet curds (curds and sugar).
For better results make rotti in iron kadai. Also keep in mind kadai should be cooled before making next rotti. You can roast as per your requirement. If you want soft rotti remove as soon as it is done. Do not make the dough too thin. Rotti will not come properly. As we add vegetables water substance in it helps reduces water for mixing the dough.