Ragi Rotti/Finger Millet Pancake

Sharing a very healthy, absolute delicious and quick recipe Ragi Rotti. Ragi Rotti is a Finger millet pancake spiced up using green chilies and onion etc. For variation you can always use finely chopped or grated vegetable of your choice. Ragi Rotti is very simple, gluten free and power packed recipe which keeps you full and energized for long time. Ragi have gain more popularity now days for its health benefits and one of the most recommended grain for a healthy living. Ragi/Finger millet based diet is very helpful for people especially with diabetes because of the higher fiber content and low-carb level.

Step by Step Instruction with Photos

1. Chop onion, green chili, cabbage and coriander very finely. Chop green chili. Grate fresh coconut and carrot and keep aside. 
2. In a big mixing bowl add all the ingredients and mix crushing all the vegetable with your hands for few minutes. Add water in steps to make nice smooth-firm dough.

3. Divide the dough into 4-5 equal balls as per size of your pan.
4. Grease non-stick pan or skillet with few drops of oil, take a ball and spread it equally to make it as thin as possible. Pat with your hands taking water between the fingers. If you pat without using water the roti may turn white while cooking.
5. Every time you pat the dough, the griddle should be cold; you will need either two griddles or just cool down griddle by pouring running water on the back side.
6. Make 1-3 holes on the rotti for even cooking.

7. Now turn on the gas and cook the rotti covered on medium heat. Add around a Tsp of oil around the rotti. You can make using very less oil or no oil also on a nonstick pan.
8. Flip the rotti once cooked nicely from one side and continue cooking for about a minute or so till the rotti becomes crispy. 

9. Or spread the dough on a greased plastic sheet/ aluminum foils/ parchment paper and turn over the griddle. Transfer the roti facing on the griddle side, tap gently and allow cooking the roti along the sheet for 20-30 seconds, so that roti can stick to griddle and then slowly remove the paper or foil. I prefer this way to make rotties.

10. Repeat same process for rest of the dough.
11. Serve hot with Mango pickle, Coconut chutney or with plain Curd.

Recipe Card

Print Recipe

Ragi Rotti/Finger Millet Pancake

Author: Rekha Nahata Cooking Method: Pan Frying Cuisine: Indian Courses: Breakfast & Brunch Recipe Keys: D Diabetic Recipe Gluten Free H Healthy recipe

Difficulty: Beginner Prep Time 10 min Cook Time 20 min Rest Time 10 min Total Time 40 mins Servings: 4 Best Season: Suitable throughout the year

Description

Ragi Rotti is a Finger millet pancake spiced up using green chilies and onion etc.

Ingredients (Servings - 4 pieces)

Servings

• 1 cup Ragi flour / Finger millet Flour
• 1 Onion medium size  (finely chopped)
• 2 Green chili  (finely chopped)
• 1/4 cups Cabbage  (finely chopped, optional)
• 1/4 cups Carrot  (grated, optional)
• 1/4 cups Coriander Leaves  (finely chopped)
• 3 Tbsp. Fresh coconut  (grated)
• 1/4 Tsp. Cumin seeds
• Salt to taste
• Oil  (for making)
• Water  (for kneading)

Instructions

1. Chop onion, green chili, cabbage and coriander very finely. Chop green chili. Grate fresh coconut and carrot and keep aside. 

2. In a big mixing bowl add all the ingredients and mix crushing all the vegetable with your hands for few minutes. Add water in steps to make nice smooth-firm dough.

3. Divide the dough into 4-5 equal balls as per size of your pan.

4. Grease non-stick pan or skillet with few drops of oil, take a ball and spread it equally to make it as thin as possible. Pat with your hands taking water between the fingers. If you pat without using water the roti may turn white while cooking.

5. Every time you pat the dough, the griddle should be cold; you will need either two griddles or just cool down griddle by pouring running water on the back side.

6. Make 1-3 holes on the rotti for even cooking.

7. Now turn on the gas and cook the rotti covered on medium heat. Add around a Tsp of oil around the rotti. You can make using very less oil or no oil also on a nonstick pan.

8. Flip the rotti once cooked nicely from one side and continue cooking for about a minute or so till the rotti becomes crispy. 

9. Or spread the dough on a greased plastic sheet/ aluminum foils/ parchment paper and turn over the griddle. Transfer the roti facing on the griddle side, tap gently and allow cooking the roti along the sheet for 20-30 seconds, so that roti can stick to griddle and then slowly remove the paper or foil. I prefer this way to make rotties.

10. Repeat same process for rest of the dough.

11. Serve hot with Mango pickle, Coconut chutney or with plain Curd.

Note

• You can use fresh frozen grated coconut if fresh coconut is not available.
• You will need a cool pan or kadahi every time to spread the dough to make rotti. Don’t do mistake of spreading the dough on hot griddle.
• To make it healthier you can use your choice of vegetables varieties. Few options are cabbage, carrots, potatoes, bottle gourd, dill leaves, corn kernels, cauliflower etc.

Keywords: Gluten Free, Diabetic Recipe,