Ragi ukkarisida rotti

 

Ingredients

Ragi  flour (finger millet)—1 cup

Water—1  and 1/4 cup

Salt—1/2 teaspoon 

Ghee or oil—1 teaspoon 

Method 

Boil water in a pan or kadai,adding salt and oil on medium flame.

When water starts boiling add the ragi flour and turn the flame to low.

Mix well and keep it covered for 2 to 3 minutes.

Switch off the stove.

Then transfer the mixture to a broad plate.

When it’s still hot,knead the dough until you get a soft dough ,by wetting your hand in water.

Divide into equal sized balls.

Keep it covered with a plate,let it cool completely.

Again knead the balls in between your palms to make a soft ball.

Dust with ragi flour and gently roll the balls into circle with the rolling pin.

Now heat the tava or nonstick pan on medium flame.

Once hot enough transfer the rolled  rotti on tava.

Once you see the bubbles on top ,flip it gently on the other side.

Rotti puffs up and then remove it from tava.

Serve soft rotti with chutney or any curry of your choice.