Karnataka-style ragi rotti patted straight onto the pan, studded with onion, coconut and curry leaf, crisp underneath and tender through the middle.
Ingredients
From the TrooFoodz pantry
- Sprouted Ragi Flour 2 cups
Fresh
- Onion, very finely chopped 1 medium
- Fresh coconut, grated 1/4 cup
- Green chillies, minced 2
- Curry leaves, shredded 12
- Coriander leaves, chopped 3 tbsp
- Cumin seeds 1 tsp
- Salt 1 tsp
- Water 1 cup
- Coconut oil, for cooking 4 tbsp
Method
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Salt the onion
Toss the chopped onion with the salt and leave it five minutes. The water it releases goes into the dough and carries the seasoning right through.
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Mix everything cold
Combine the Sprouted Ragi Flour with the onion, coconut, chillies, curry leaves, coriander and cumin, then add cold water a little at a time to a soft, spreadable dough. No resting.
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Pat cold pan
Oil a cold iron tawa, drop a ball of dough in the centre and press it outward with wet fingers into a 20 cm round. Wet fingers stop the dough sticking.
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Make steam holes
Poke three or four holes through the round with a finger and drizzle a little coconut oil into each. Only then set the pan over the heat.
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Cook covered
Cover and cook on medium for four minutes until the surface turns matte and the edges lift away from the pan.
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Crisp the base
Uncover, raise the heat for 30 seconds to crisp the underside, then flip and give it one minute on the second side.
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Serve hot
Slide off whole and eat straight away with coconut chutney or a spoon of thick curd — ragi rotti stiffens as it cools.
Why this works
Starting on a cold pan lets you spread a very wet dough thin without it setting under your fingers. The holes let steam escape from the middle so the roti cooks through instead of blistering into a dome, and the coconut fat crisps the base as the pan comes up to temperature.
Make it your own
- Sprouted Ragi Flour → Sprouted Little Millet Flour Lighter colour, gentler flavour, slightly less binding.
- Fresh coconut → Grated carrot Sweeter and moister; skip a tablespoon of water.
- Coconut oil → Sesame oil Heavier, more toasted aroma against the malty ragi.
