For folks who don’t want to work on a non-glutinous dough (the dough is not elastic), mix ragi flour and whole wheat flour to make rotis.
Rotis made using proportions of 1/2 ragi, 1/2 whole wheat or 1/3 ragi, 2/3 whole wheat come out quite well.
Mix the flours with warm water and leave aside for 1/2 hour or so. Roll out rotis. Done.
This is a much easier method to make Ragi roti.I also prepare in the same method. It turns out well.
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I tried to make the roti as given in website
http://www.tasteofmysore.com/2008/10/heerekayi-ridgegourd-chutney-and-ragi.html.
The trick was handling of the roti. A technique that worked very well for me was to flatten the pliable dough as given below directly on a non stick pan and then cook with the same pan. It avoids the hazzle of handling the delicate and breakable thin uncooked roti. As the roti cooks, it comes off easily off the pan. The trick was using a non-stick pan. By avoidng wheat in any form, this is gluten free and the roti reminded me of the rice roti my mother was so well known for. The disadvantage was that each roti required a room temperature pan to begin with which I achieved by rinsing the pan in cold water after each roti.
The receipe is
Ragi Rotti : makes 4 rottis
Ragi Flour – 2 cups
Onions-1 cup (chopped)
Coriander leaves-2tbsp (chopped)
Cumin Seeds-1/2 tsp
curry leaves-2tsp (choppe)
Fresh coconut – 2tbsp (grated)
Green Chilli paste – 1tsp
salt
Method:
Mix all these ingredients by adding water in little quantities. Make a soft pliable dough.
Grease rotti pan. Take little dough and pat the flour with your fingers to make a thin rotti.
Place the rotti on stove and cover it with a lid. Slowly turn the tava around so that the whole rotti is baked properly from all sides. You can open the lid to see the unbaked portion and then turn it to the appropriate direction.
Remove rotti from the pan using a steel spatula and enjoy it hot with chutney.
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i want to make ragi kali (ragi flour made into balls and taken with curd or buttermilk for breakfast in Tamilnadu). i dont know the cooking process. if anybody knows it, pls post it
uma
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Are the rotis done rolling with a rolling pin or patting on a plastic?
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