Ragi Rotti is another unleavened bread made in Karnataka. For previous ragi recipes from Karnataka refer to Ragi Mudde and Ragi Dosa.
Ragi Rotti with Uchellu Podi
Ingredients
- Ragi flour – 2 cups
- Fresh Sabakki Soppu (Dill) or Fresh Coriander – 1/2 cup (finely chopped)
- Onions – 1/2 cup (finely chopped)
- Water
- Green chilly – 2 finely chopped (optional)
- Salt to taste
- Oil
Method
- Mix all ingredients except the Oil and knead into a smooth soft dough. The dough is a softer than Wheat flour Roti dough. Divide the dough into 2 inch diameter balls and set aside.
- Spread a plastic sheet/ banana leaf on a smooth surface. Grease with a drop of oil. Take a ball of the dough and pat into a round pancake of 6 inch diameter. Use a little oil to aid in patting the roti.
- Transfer to a skillet and cook both sides over a medium flame until the roti turns brown in colour.
- Repeat for the remaining dough.
Serve hot with Uchellu Podi, Green Tomato Chutney, Vethal Kozhambu or Gojju.
Asha, Ragi Rotti for RCI Karnataka.
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Latha, glad you are back!:))
Ragi rotti, Khara chutney is my favorite combo with Tuppa on top. HHHOT!!:D
Looks delish.Thank you.
Guess what? Tamil Festival Food is next for RCI instead of Bihar!! YAY for you again! We can include Dasara food too.
After JFI,I will take a break from 3rd to 15th and work on the round up, expecting a guest too next week from Hassan!
I love ragi rotti with coconut chutney. I remember we added grated coconut to the ragi rotti!
Thanks for sharing a very traditional recipe from Karnataka- the land of sandalwood.
Yummy and healthy Rotti… I have so many Raagi recipes bookmarked from ur blog.. Phew..:)… Thanks for sharing such nice recipes with us Latha aunty. Can I call u Latha aunty?..:D
Ragi rotti is such a classic!
Forgot to mention that I add in some white sesame seeds to the dough. Gives it a great crunch and wonderful taste 🙂
Ragi rotti looks good Latha maami. Sabakki soppu does add a delicious taste!
The word ‘Ragi’ only gives such satisfaction to our senses thinking how healthy it is, lovely snack!
I used to have them before marriage. but hubby does not like it so I quit. yours reminded me of those days.
Im sure this is the toughest thing anyone can do!! Its a classic and belongs to the old school!
Lovely ragi rotti recipe yum 🙂
Ragi rotti looks delicious.Good for health.
ragi rotti looks nice.thanks for sharing the healthy recipe
Looks like you lost weight and want to compensate LathaN. Just kidding. Very nice. Viji
wow…..looks nice…and its healthy too…I think consuming in this form allows us to consume raagi in a tasty way…Thanks for the recipe…
Adding dill is very interesting. Will try it sometime.
I was just searching for this raagi roti recipe,, thankyou a lot!!
Asha dear because of you I am preparing this healthy dish once in a week at home!
I saw in viji’s blog. one more busy month for me!:))
Hassan is a wonderful place! We made an adventurous trip to remote places around Hassan in 1995!:))
Dear Kumuda, While the akki rotti we posted earlier was different , it can also be prepared by this method!:) And coconut gratings can be added!
SIRI, you can call me whatever pleases you dear!:)) The funniest part is all my non blogger readers who have included me in their chat are very young!:D
Latha: M followed your recipe and made Raagi Roti this afternoon for lunch! Yumm! Delicious. I just ate these without any puddi.
These are also filling. I normally eat 4-5 dosas; but with these, I was stuffed with just two!
I took a couple of pics and will post them another time.
Thanks for sharing this wonderful recipe.
PS. we had brought the Raagi powder from Honavar (konkan Karnataka) with the original intent of making Raagi Neru. Would you have a recipe for that? 🙂
[…] followed two similar recipes; one by Latha from Yum Blog! and the other by Asha of Foodies Hope. There are slight variations, so go ahead and check them […]
Ragi rotti tasted so good with dill.
You can also add grated navilu kosu.
Thanks again.
washington.
Latha,
Tried this recipe for lunch last week. I’ve had this when I was at bangalore..It came out really good..all these days I used to make this batther thin like dosa batter and pour it in the tawa and prepare it like Ragi dosa.. but this recipe was good too.. 🙂
Going to try Avial for lunch today..Will post the comments soon.
Thanks,
Sangeetha
Woh I like your posts, bookmarked! .
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