- Ragi flour/Finger Millet flour - 2 cups
- Rice flour - 2 tbsp
- Grated carrots - 1 cup
- Grated coconut - 2 tbsp
- Onion - chopped - 1 small
- Green chili - 1 or as per your spice level
- Curry leaves - 5-6
- Cumin seeds/Jeera - 1 teaspoon
- Coriander leaves/Cilantro - 1 handful
- Salt to taste
- Oil around 3 tbsp for making rottis
- Take a large mixing bowl and add all the ingredients except oil.
- Sprinkle water little by little and mix well to form a dough.
- Heat the skillet on medium flame. Take a piece of parchment paper and apply little oil on it.
- Take a large lemon sized piece of dough and flatten into thin disc on greased parchment paper by pressing it with your palm.
- Take the rotti along with parchment paper and place on hot skillet with the rotti side facing down. Carefully remove the parchment paper.
- Apply little oil on rotti. Cover and cook each side for 5-6 minutes on low-medium flame.
- Serve hot with coconut chutney.
- For pressing the dough, you can use banana leaf instead of parchment paper.
- To easily separate the parchment paper from rotti, grease the parchment paper well with oil before pressing the rotti.
- Another way to flatten the dough is directly on the hot tawa. You need to dip your hand in cold water every time you press the dough. Please have a look at the video recipe to see how to do this.
I made this recipe as part of the "Shh Cooking Secretly" event. This is an event started by Priya of Priya's Versatile Recipe and now being taken forward by Mayuri of Mayuri's Jikoni. At the beginning of the month a theme is chosen by one of the participants and all the participants are grouped in pairs. The participants will exchange 2 secret ingredients with their partners who are suppose to prepare a dish that matches the theme of that month.
This month's theme is "Millet Magic" and it was chosen by Aruna SarasChandra of "Vasu's Veg Kitchen". My partner for this month is Kalyani Sri and she shared Ragi and Green Chili as my secret ingredients and I shared her Kodo Millet and Asafoetida as her ingredients. She made Kodo Millet Pongal. Do visit her blog "Sizzling TasteBuds" to find this delicious and healthy pongal recipe.
Ragi rotti looks so crisp and delicious. A nutritious breakfast . No one can resist these rotti s.ReplyDelete
I too make this but did not add rice flour to it. It must have added some crunch to the roti. Looks healthy and delicious.ReplyDelete
Ragi Rotti is a favourite in our family! I love the addition of grated carrots and coconut in yours. We usually add only chopped green chillies and onions. Will try out your version the next time. It looks so delicious!ReplyDelete
Its been such a long time since I've made ragi roti, I love it. Your preparation looks so crispy and generous amount of carrot and onion you've used. Also like the tip of using parchment paper.ReplyDelete
I love how crispy and veggie-loaded this is - perfect for us ... tempting me to try our family favourite - over this weekend, Anu !ReplyDelete
Ragi roti with rice flour and veggies sounds wholesome breakfast ! So nutritious and delicious too !ReplyDelete
Ragi rotti looks very tasty, i do prepare the same way. I like the taste of coconut in this rotti. Healthy way to have ragi in our daily routine.ReplyDelete
Ragi rotti looks so crisp and tasty. I often make this at home for breakfast.ReplyDelete
Ragi roti looks absolutely delicious and healthy. Carrot coconut green chilli and spices definitely made it tasty. I am sure its also crispy due to rice flour.ReplyDelete
Ragi roti looks so delicious and with all the ingredients used here is a very healthy and wholesome meal.. I will love to have it with a bowl of curd or cucumber raita!ReplyDelete
Ragi rotti looks so tasty n crispy ! you have prepared so well :) Love the addition of veggies which makes more nutritious, Absolutely delicious share...............ReplyDelete
Ragi roti is so healthy and nutritious breakfast option. Adding veggies along with onions makes it so fillingReplyDelete
Ragi rotti looks so tasty. My favourite breakfast item using ragi!ReplyDelete
The first thing that struck me in this recipe is the similarity of the colour of roasted onions and Ragi. It looks a perfect amalgamation and looks perfect for those cold mornings.ReplyDelete