RAGI ROTTI

RAGI ROTTI

Another popular breakfast food from Karnataka, India. This is very nutrient rich, less in calorie. Made of finger millet flour this rotti supplies calcium, fiber, iron and is gluten free too. Ragi boosts lactation, good for babies and increases blood cells.

It is most popular in the rural areas of southern Karnataka. It is made of ragi (finger millet) flour. Ragi-Rotti means ragi-pancake in the native language, Kannada. It is prepared in the same way as Akki rotti. The ragi flour is mixed with salt and water and kneaded well to come up with a soft dough. While making the dough; sliced onions, chopped coriander, chillis and cumin seeds can also be added for taste. Oil is spread over a griddle (tava) and a small amount of the dough is neatly spread over it to resemble a thin pancake (rotti). Small amount of oil is spread over it and the griddle is cooked over heat till the rotti turns crisp. Ragi Rotti is served hot and is eaten along with cocount, garlic chutney.

Image courtesy: http://www.itslife.in/wp-content/gallery/receipe-breakfast/

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