Super healthy and delicious Ragi Rotti recipe with detailed step by step pictures. Keppai Rotti video recipe, Ragi Rotti video recipe, easy ragi adai recipe – perfect breakfast or dinner recipe! Make this simple & easy finger millet roti – handmade goodness!
In a heavy pan heat 2 teaspoon oil and add 1 large onion finely chopped along with 12-15 fresh curry leaves finely chopped. Stir-fry on low flame until the onions are translucent.
Next add 1 large tomato finely chopped.
Cook on low flame for 3-4 minutes until the tomatoes start to turn mushy.
Add 2.5 teaspoon Sambar Powder and salt as needed for the rotti dough.
Cook for 3-4 minutes until the mixture has no moisture and remove from heat.
In a mixing bowl add 2 cups ragi flour and 1 cup whole wheat flour.
Next add the prepared onion tomato masala.
Now add ¼ cup finely chopped coriander leaves.
Using the moisture from leaves and masala, mix the flours into it.
Next add about 1 ¼ cups of hot water in batches of ½ cup, mixing and kneading the dough. Adjust the amount of water needed, based on your judgement.
The dough should be soft, slightly loose than chapati dough and should be pliable.
Roll a medium sized ball of dough and place it on a parchment sheet.
Gently pat the dough into an even sized circle, that is evenly thick. If the dough is sticky, wet your fingers with water or oil as needed.
Meanwhile heat a cast iron pan on low flame. On hot, gently flip the ragi rotti onto the hot pan.
Pat and press it gently to release the parchment paper and in one swift motion, remove the paper.
Cook the rotti on low flame for 2-3 minutes. Apply a few drops of oil.
Gently flip it over and cook for another 2-3 minutes on low flame. Apply oil on the other side too.
As both the sides of the ragi rotti are cooked, remove from heat. Repeat this with rest of the dough.
Serve ragi adai hot with coconut chutney or thakkali thokku or idli podi as breakfast or dinner!
Hot water should be used for making the ragi rotti dough inorder to easily bind it together. The amount of water could vary depending on the texture of the flours used. Always add the water in batches and adjust as needed.
In the place of sambar powder, you can also add finely chopped green chillies although the sambar powder makes it taste good!