|Jolada rotti, jowar roti, or bajra bhakri is said to offer excellent health benefits.|
|1.||Ragi flour / flour of finger millet, mundal, kezhvaragu, nachni or ragulu 1-and-1/2 to 2 cups|
|2.||Onions, chopped, 2|
Curry leaves, chopped, 2 sprigs
|4.||Coriander leaves, chopped, 1/4-of-a bunch|
|5.||Green chilies, chopped, 2-3|
|6.||Dill leaves / sabakki soppu / sabsige / savaa / sathakuppi sompa / sabasiege, chopped, 1/4-of-a bunch|
|7.||Jeera / cumin seeds 1/4 teaspoon|
|8.||Ginger, chopped, 1/2 teaspoon|
|9.||Coconut gratings 2 tablespoons|
|10.||Oil for cooking|
|11.||Salt to taste|
the chopped items, salt and jeera to about 1-and-1/2 cup of ragi
flour (keep aside 2 tablespoons). Mix.
2 tablespoons of ragi flour with 1 cup of
Bring to boil while stirring continuously.
Simmer for about 2 minutes.
Switch-off the stove.
the above mixture to the mixture in Step 2,
with a spatula.
Keep aside to cool.
the mixture to form moderately-soft dough.
it becomes hard, add little water and mix. If it becomes too soft add
little ragi flour and mix.
Cover and keep aside for about 10 minutes.
Some ragi flour absorbs less water.
the balls which are larger than a chapati
from the dough.
holige paper or butter
paper or aluminium foil with oil.
Ifyou wish to make thin rotis, do not use a cloth or plastic paper, because it will be difficult to remove the raw roti from it.
a ball on the center of the paper.
Spread it evenly into a big circle of the desired thickness, using your fingers.
Directly spread the dough into a rotti on the tava.
To spread the dough directly on the tava:
After cooking the first roti, keep the tava upside down under running water, to cool the tava.
Repeat the above process for each of the other roties.
Spread the dough into a rotti on a wet cotton cloth.
Spread the dough into a ragi rotti on an oiled plastic paper.
Because the dough sticks to the fingers while spreading, you have to dip your fingers in water or oil often and then continue to spread the dough.
Make a hole in the center of the spread roti with your finger, because such a gap helps in a faster cooking.
Heat a tava, which you use for making dosa or
chapati, till it becomes hot.
you have used the holige paper or the cloth
for making roti:
- Take the paper or cloth gently by lifting a corner with one hand and passing the other hand underneath the paper / cloth
- Place it up-side down on the tava and peel or remove the paper / cloth.
If you have used the plastic paper for making roti:
- Place the paper up-side down on your hand, so the spread rotti will be on your hand
- Gently remove the paper
- Place the rotti on the tava.
Whether you use holige paper or cloth or plastic paper for making roti,make sure your fingers or hand does not touch the tava, as it will be hot.
Keep the flame between medium and high.
the tava with a plate.
Wait for few minutes.
Remove the plate. Pour 1/4 teaspoon of oil on the ragi roti.
Flip the rotti with a spatula, if its surface color has changed.
Flip the rotti again after a few minutes. Pour 1/4 teaspoon of oil on the rotti.
Cook till a few dark brown spots appear on both sides.
Ragi rotti is ready.
|1.||Do not flip the ragi roti before its surface changes color, because the roti may break.|
|2.||Add mint or methi leaves and carrot gratings to the dough, if you wish to increase the nutritional value of the rotti.|