Karnataka Ragi Ujju Rotti: Gluten-Free Millet Flatbread Recipe

Karnataka Style Ragi Ujju Rotti Recipe

Karnataka Style Ragi Ujju Rotti is a simple and wholesome Indian flatbread made using ragi, also known as finger millet or nagli. Ragi is a highly nutritious superfood that is rich in calcium, iron, and dietary fiber, making it an excellent choice for a healthy diet. This gluten-free flatbread is easy to prepare, requiring pre-cooked dough, and is an ideal breakfast or lunchbox option for both adults and children. It pairs wonderfully with chutneys or a flavorful curry. The process is straightforward, with a few key steps, and the result is a soft, chewy, and satisfying rotti that can be enjoyed by everyone.

Cuisine: Karnataka

Course: South Indian Breakfast

Diet: Gluten-Free

Prep Time: 10 minutes

Cook Time: 30 minutes

Serves: 4

Ingredients

Instructions

1. Boil the Water:
   Begin by heating 1 cup of water in a medium-sized pan. Add a pinch of salt and 1 teaspoon of oil to the water, and bring it to a boil over medium-high heat.

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2. Add the Ragi Flour:
   Once the water is boiling, reduce the heat to low-medium and gradually pour the ragi flour into the boiling water. Pour the flour in the center to prevent it from clumping together.

3. Cook the Flour Mixture:
   Let the flour cook in the boiling water for about 8 to 10 minutes, stirring occasionally. It’s important not to cover the pan during this step, as it allows the mixture to cook evenly.

4. Mix the Dough:
   After the mixture has cooked, turn off the heat. Take a wooden spatula or stick and wet it under a tap. Then, use the wet spatula to quickly mix the ragi flour and water together until the dough is well combined. Be swift to avoid any lumps, and this process should take around 2 minutes.

5. Cool the Dough:
   Cover the mixture and let it rest for a few minutes until it cools enough to handle. The dough will be quite sticky, so ensure your hands are clean and slightly moistened with water to make the kneading easier.

6. Knead the Dough:
   Once the dough has cooled down enough, transfer it to an oiled surface and knead it well for about 5 to 7 minutes. The goal is to smooth out the dough and eliminate any lumps. If the dough is too sticky, you can wet your hands again to help with the kneading process.

7. Divide the Dough:
   Once the dough is smooth, roll it into a cylinder and divide it into 4 equal-sized balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.

8. Roll the Rottis:
   Take each dough ball and knead it for about 15-20 seconds to smooth it out. Then, use rice flour to dust your rolling surface and gently roll each ball into a flat round shape, like a traditional rotti or chapati. Be gentle while rolling, as the edges may crack. If the dough is sticking to the rolling pin or surface, dust it lightly with more rice flour.

9. Cook the Rottis:
   Heat a tawa (flat skillet) over medium heat. Place the rolled rotti onto the hot tawa and cook for 1 to 1.5 minutes on each side, or until lightly golden and cooked through. Smear some ghee or oil on both sides to give it a rich flavor and soft texture.

10. Serve:
    Serve the Karnataka Style Ragi Ujju Rotti hot with your favorite chutney, such as Heerekai Sippe Chutney or Kadale Chutney, or enjoy it with a delicious curry like Steamed Vegetable in Coconut and Lentil Curry.

Nutritional Information (per serving)

This easy-to-make, healthy Ragi Ujju Rotti is a great addition to your South Indian breakfast or lunch menu. With the goodness of ragi, this flatbread offers a unique flavor and texture, perfect for pairing with your favorite accompaniments. The process of making this bread is simple, and the end result is a nourishing, gluten-free delight the whole family will love. Enjoy the goodness of Karnataka-style ragi in every bite!