Finger Millet or Ragi is cultivated in dry parts of the world…mainly in Asia and Africa. It’s a very good source of Iron, Calcium, Protein, Fiber and lots of good amino acids and is considered as one of the most nutritious cereals. It has different names in different languages… Ragi in Kannada and Telugu, Mangal in Hindi and Kelvaragu/aariyam in Tamil.
It helps in losing weight, strengthens the bone, controlling blood sugar level, slows down digestion, lowering blood cholesterol, etc.
Ragi could be enjoyed in different forms and preparations. Ragi Rotti, Ragi Dosa, Ragi Porridge, Ragi Upma, Ragi Cakes, Ragi Biscuits are few popular dishes of Ragi.
Here is how to make a simple Ragi Rotti.
– In a bowl, mix all ingredients except oil in a bowl. Add required amount of water to make soft firm dough.
– Divide into equal sized balls.
– Grease a griddle/tawa; place a ragi ball and using your fingers pat the dough spreading and shaping to a circle – a thin pancake shape.
– Make a few holes so that the rotti does not puff up.
– Grease it with oil and cover and cook for a minute.
– Remove lid and cook on medium heat till the lower side is slightly golden brown in colour.
– Flip and grease again with oil. Roast till slight golden brown in colour.
– Cool the tawa and repeat the above steps for rest of the Ragi balls.
– Serve with a dollop of Butter, Coconut chutney or Chutney powder & Curd.
– Grease your fingers with oil or wet with water to avoid Rotti dough from sticking.
– These rotti’s can be made on a butter sheet or a thick plastic sheet.
– You can also roll this out using a rolling pin, make sure that either the rolling pin is greased or cover it using the other half of the paper or a thick plastic sheet or plantain leaves used.
– Transfer the flattened rotti onto a hot griddle or tawa removing off the butter sheet or plastic sheet.