As I am writing this I am reminded of Ramadhanya Charithe written by famous haribhakta Sri Kanakadasa, Saint poet belonging to Vijayanagara period. There is a mention of ragi and rice fighting, claiming supremacy over each other. They approach Lord Rama to resolve the fight. After imprisonment for six months, rice would be damaged but ragi would be fresh. Needless to say ragi is declared the winner. Kanakadasa had used ragi - rice the analogy to bring out social discrimination between upper and lower classes of those days. However it is a known fact that ragi is superior to rice in more ways than one.
Ragi which was a staple for economically poorer section is fast emerging as a popular healthy option among socially elite. Though Ragi is available in the market as malted ragi, ragi cake, ragi biscuits etc., ragi mudde and ragi rotti are two most popular and most commonly prepared dishes in Bangalore and Mysore region of Karnataka.
I am sharing with you the rotti recipe as we prepare at home.
- Difficulty - easy
- Preparation time - 15 minutes
- Cooking time - 10 minutes for each rotti
- Serving - makes 6 ( 8 inch dia )
Ingredients
- Ragi flour - 2 cups (1cup - 250 ml)
- Finely chopped onions - 2 cups
- Finely chopped coriander - 1/2 cup
- Finely chopped green chillies - 2 spoons
- Salt - 3/4 spoon ( as per taste)
- Oil - 1/4 cup
Method
- In a large bowl mix ragi flour, chopped onions, chopped coriander, chopped chillies and salt
- Add water little by little and make a firm dough and keep aside
- Grease a thick bottomed wok. Take an handful of the dough, make it into a ball by tossing it in your palm Place it in the wok, pat and make small holes in it as shown,
- Roast it covered on low flame after drizzling a spoon of oil.
- Check for roasting and remove from fire. Serve it hot with chutney of choice, curd/ butter.
- For the next rotti repeat the procedure after cooling the wok - use running tap water
Tips
- Pat with the back of your hand -it is easier
- Skillet can also be used to make rotti
- Always cover the wok while roasting rotti, otherwise rotti will have a dry look
- Drizzle more oil if you want to get a crisp rotti
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