Ragi/Raagi Rotti (Steamed/Ukkarsida Rotti)/Fingermillet Roti/
Not everyone likes Ragi/Raagi. Especially for people from my part of the world, it's not a staple but an acquired taste. Hence, it doesn't sit well on their taste buds. But the benefits of Ragi makes me want to include it in my cooking schedule so that it is consumed atleast once a month. Hummus and Pita bread is liked but not the local Ragi. To overcome this, here is the way Ukkarsida Ragi Rotti is made. Will give out tips as to how it can be easily disguised such that the consumption is hassle-free or nag/whine free :P
You will need:
Ragi hittu/Flour: 1 Cup
Water: 1 Cup
Salt to Taste
Ragi Flour - 1/2 Cup for dusting
You will have to:
Boil Water in a vessel. Once the water is boiled, add salt and 1 spoonful of Ragi flour to this water. Once this Ragi flour has spread, switch off the flame
Add the rest of the ragi flour and mix flour and water to make a guey paste.
After all the flour is mixed with water, switch on the flame and let this cook in low flame for 3-4 mins with the lid closed. Keep stirring the mixture in between. By the end of this, it should form a dough.
Switch off the flame and let it cook further for few more minutes.
When the dough is still warm, take it out and knead it well. Dough should not stick to your palm or there should be minimal dough stuck to the palms.
Divide it into balls.
To Make Roti/Rottis:
Take the dough and roll it Round using Ragi flour to dust.
Heat Tawa and paste the Rotti with the side having more ragi flour facing up.
Use a wet cloth to dab little water on the Rotti. Wait until the water evaporates on this side.
Flip it to the other side.
Use lesser water to dab on this side. Cook until water is evaporated.
You could also make Phulkas of these Rottis by putting them directly on Fire after its cooked on tawa on both sides.
Skill Level: Difficult
Makes: 10 -12 Rottis
Preparation time: 20 mins
Cooking time: 30 minutes
Goes well with Butter,Coconut Chutney, Gojjus, Hummus
Tips:
(i) The dough should be kneaded when it is a little hotter than warm
(ii) If the dough is still watery, just heat it in the microwave for a minute and check if it doesn't stick to your palm.
(iii) Instead of Pita bread, I Use ragi rotti/Roti to make Pitabread, Hummus, Salad and Falafel pockets.
(iv) Spread hummus on a Rotti and place salad in between and roll the rotti. This role tastes very yum. Noone has complained about Ragi Rotti bit of it.
You will need:
Ragi hittu/Flour: 1 Cup
Water: 1 Cup
Salt to Taste
Ragi Flour - 1/2 Cup for dusting
You will have to:
Boil Water in a vessel. Once the water is boiled, add salt and 1 spoonful of Ragi flour to this water. Once this Ragi flour has spread, switch off the flame
Add the rest of the ragi flour and mix flour and water to make a guey paste.
After all the flour is mixed with water, switch on the flame and let this cook in low flame for 3-4 mins with the lid closed. Keep stirring the mixture in between. By the end of this, it should form a dough.
Switch off the flame and let it cook further for few more minutes.
When the dough is still warm, take it out and knead it well. Dough should not stick to your palm or there should be minimal dough stuck to the palms.
Divide it into balls.
To Make Roti/Rottis:
Take the dough and roll it Round using Ragi flour to dust.
Heat Tawa and paste the Rotti with the side having more ragi flour facing up.
Use a wet cloth to dab little water on the Rotti. Wait until the water evaporates on this side.
Flip it to the other side.
Use lesser water to dab on this side. Cook until water is evaporated.
You could also make Phulkas of these Rottis by putting them directly on Fire after its cooked on tawa on both sides.
Skill Level: Difficult
Makes: 10 -12 Rottis
Preparation time: 20 mins
Cooking time: 30 minutes
Goes well with Butter,Coconut Chutney, Gojjus, Hummus
Tips:
(i) The dough should be kneaded when it is a little hotter than warm
(ii) If the dough is still watery, just heat it in the microwave for a minute and check if it doesn't stick to your palm.
(iii) Instead of Pita bread, I Use ragi rotti/Roti to make Pitabread, Hummus, Salad and Falafel pockets.
(iv) Spread hummus on a Rotti and place salad in between and roll the rotti. This role tastes very yum. Noone has complained about Ragi Rotti bit of it.
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