RAGI-VEGETABLE ROTTI

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 Ragi-vegetable Rotti.  Children who hates to eat ragi love to eat.  You can try out my other recipes from Ragi like Instant Ragi Dosa, Hurihittu, Ragi Laddoo.  Very easy to prepare and healthy too.

 

 

 

Ingredients :

Ragi Hittu/ragi flour                            2 cup

Grated Carrot, knolkhol,

Radish, capsicum, cucumber       1 cup

Jeera                                                             1/3 tsp

Sugar                                                           1/5 tsp

Ginger-grated                                        1/4 tsp

Green chillies                                        4-5

Curry leaves                                           5-6 stalks

Coriander leaves                                 5-6 stems

Salt to Taste

Oil                                                                3 tsp

 

Method :

Take a bowl for mixing.  Add ragi hittu/flour, grated radish, knolkhol, carrot, capsicum, finely chopped green chillies, curry leaves, coriander leaves, jeera, grated ginger, sugar, salt to taste and mix well. Leave it for 2 mins.

After 2 mins, check the mixture, as grated vegetables has given out moisture in it.

Now mix to make a dough. Sprinkle water only if necessary.  Cover the lid and keep for 5-10 mins.

Take a pan/tava smear with little oil. Pick a small ball of Rotti dough and spread evenly on the pan/tava/kadai.

Spread little oil on Rotti and keep on the medium flame with lid covered for 2-3 mins.

If necessary you can turn and cook for 1-2 mins.  Not necessary also.

Remove from pan/tava/kadai to serve.

Now Ragi-vegetable Rotti is ready to eat.  You can serve along with coconut chutney or ghee or jaggery (especially liquid jaggery).  It tastes heavenly with curds.

 

 

Tips :

You can keep the dough for resting for 20 mins and knead it before making rotti to get more softer rottis.  Chillies can be added more as per the taste requirement.  It can be consumed without any side dishes.  I use Cast Iron tava which is good for health.  You can also use non-stick tava.  If the dough is watery you can add more ragi flour to it.

 

 

 

Shyla Nagesh

http://brahmin.kitchen

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