Karnataka Style Ragi Ujju Rotti Recipe
Discover the delightful flavors of Karnataka with this traditional Ragi Ujju Rotti, a wholesome breakfast option made from finger millet flour. Rich in nutrients and gluten-free, this dish is perfect for those seeking a healthy start to their day. Serve it alongside a spicy chutney or a fragrant vegetable curry for a satisfying meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ragi Flour (Finger Millet/Nagli) | 1 cup |
| Water | 1 cup |
| Salt | To taste |
| Sunflower Oil | 1 teaspoon |
| Ghee (for roasting) | As needed |
| Rice Flour (for dusting) | As needed |
Nutritional Information (per serving)
| Nutritional Component | Amount |
|---|---|
| Calories | Approx. 150-180 |
| Protein | 3-5 g |
| Carbohydrates | 25-30 g |
| Fiber | 5-7 g |
| Fat | 4-6 g |
Preparation Time
| Time Component | Duration |
|---|---|
| Preparation | 10 minutes |
| Cooking | 30 minutes |
| Total | 40 minutes |
Servings
| Serving Size | Number |
|---|---|
| Servings | 4 |
Cuisine & Course
| Cuisine | Course |
|---|---|
| Karnataka | South Indian Breakfast |
Diet
| Dietary Preference | Note |
|---|---|
| Gluten Free | Yes |
Instructions
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Boil the Water: Begin by bringing 1 cup of water to a rolling boil in a medium-sized saucepan. Add salt and sunflower oil to the water to enhance the flavor.
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Add Ragi Flour: Once the water is boiling, reduce the heat to low. Gradually pour in the ragi flour from a cup, ensuring you pour it in the center of the pot. Allow the mixture to cook on low to medium heat without stirring for about 8-10 minutes. This step is crucial as it helps the flour to absorb the water properly.
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Mix the Dough: After 10 minutes, turn off the heat. Take a wooden stick or spatula and wet it under running water. Use this to mix the ragi flour and water vigorously for about 2 minutes. This rapid mixing will help to combine the ingredients without forming lumps.
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Cool and Knead: Cover the mixture for a couple of minutes, allowing it to cool enough to handle. Once cool, transfer the dough to an oiled surface. Wet your hands with water (this helps with the stickiness) and knead the dough well for 5-7 minutes. The aim is to eliminate any lumps and achieve a smooth, pliable dough.
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Shape the Dough: Roll the dough into a cylindrical shape and divide it into 4 equal portions. Ensure you keep each piece covered to prevent them from drying out. Knead each piece for 15-20 seconds to further smoothen it.
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Roll the Roti: Dust your work surface with rice flour and gently roll each ball into a round disc, similar to how you would with regular chapatis. Use rice flour to dust the surface and prevent sticking. Take your time while rolling, as the edges may crack if you rush.
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Cook the Roti: Heat a tawa (griddle) over medium heat. Place the rolled Ujju Rotti on the hot tawa. Cook it like a chapati, smearing a little ghee or oil on both sides. Cooking each side should take approximately 1 to 1.5 minutes, or until you see golden brown spots forming.
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Serve: Stack the cooked Ujju Rottis on a plate, placing a little rice flour between each to prevent sticking. Serve the Karnataka Style Ragi Ujju Rotti hot with a side of steamed vegetables in coconut and lentil curry or your favorite chutney, such as Heerekai Sippe Chutney or Kadale Chutney Recipe.
Tips for Perfect Roti
- Consistency of Dough: Ensure the water and flour mixture is well combined to avoid lumps. The dough should be sticky but manageable.
- Gentle Rolling: Take care while rolling the dough; if it cracks, gently patch it up with your fingers.
- Optimal Cooking Temperature: Make sure your tawa is hot enough to cook the rotti quickly without burning it.
Conclusion
This Karnataka Style Ragi Ujju Rotti is not just a breakfast item; it’s a celebration of wholesome ingredients and traditional cooking techniques. With its earthy flavor and nutritional benefits, it makes for a great start to any day. Enjoy it with your choice of sides, and relish the taste of Karnataka in your kitchen!
