In This article Explained simple and traditional method for preparing soft Ragi Rotti, a nutritious and calcium-rich staple from Karnataka.
Key Highlights & Steps
1. Preparation of the Flour
Flour Sifting: Start by sifting 1 cup of Ragi (Finger Millet) flour into a wide mixing bowl or ‘paratha’ to ensure there are no lumps.
Hot Water Method: Instead of the ‘ukkiri’ method (boiling flour in water), this video uses a simpler approach: add a pinch of salt to boiling water and pour it directly onto the sifted flour.
2. Kneading the Dough
Mixing: Initially mix the hot water and flour carefully. Once it cools slightly, knead it by hand.
Achieving Texture: Add small amounts of water as needed and knead thoroughly until the dough is smooth and pliable. Proper kneading is essential for the roti to spread easily without breaking.
3. Shaping the Rotti
Making Balls: Divide the dough into equal-sized balls (pedas) based on your preferred size.
Tapping/Patting: Dust the surface with a little Ragi flour or multi-grain flour. Flatten the dough ball and gently pat it with one hand, rotating it to maintain a round shape. Later, use both hands to thin it out.
4. Cooking on the Tawa
Placing on Tawa: Place the patted roti onto a hot tawa (griddle) with the floured side facing up.
Water Application: Dip a clean cloth in water and apply it over the top surface of the roti to remove excess flour and keep it moist.
Flipping: Once the water on top dries slightly, flip the roti. Cook both sides by pressing gently with a cloth to help it puff up and ensure even cooking.
5. Serving Suggestions
That these rotis are very soft and can be stored in a cloth to maintain their texture.
They are best served with spicy chutneys, ennegayi (stuffed brinjal), or any traditional North Karnataka side dish.
Benefits
Nutritional Value: Ragi is highly rich in calcium and is recommended for a healthy diet.
Ease of Cooking: This specific method is described as being as simple as making Jowar Roti (Sajje Rotti) once you master the kneading.
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