This classic roti dates back to centuries in South India. Ragi, is a major staple of rural Karnataka. It is a millet that is rich in protein, minerals and fiber. Combine that with coconut, red chilies, ginger and avarekai, and you have this mouth watering, crunchy roti/bread. Pair it with butter, chutney, pickle, or and omelet, and voila, a wholesome breakfast! Try it.
What you will need: Serves 4 - makes about 8-10 rotis
2 cups Ragi flour (Finger millet flour)
1 cup rice flour
1 cup Avarekai beans boiled ( Take a handful of frozen or fresh, peeled beans, bring it to a boil until cooked, with a little salt, drain and set aside.)
1 cup finely chopped scallions and greens (dill, cilantro)--Optional
1 cup grated carrots
1 cup finely chopped dill
1 cup red onion, sliced thin
1/4 inch ginger grated
1 tsp salt
Add coconut and chilies in a mixer, pulse it to a coarse powder
½ cup grated fresh/dry coconut
2 tsp coarse red pepper flakes with seeds
Add the flours, the coarse coconut and chili powder, prepped vegetables and salt. Add hot water and knead gently, till it forms a soft dough consistency. (The softer the dough, the smoother it be to chew)
Take a large lemon sized dough, place it on a greased paper, flatten it out with your hands. (You may also put a top layer of plastic sheet on it and roll it out gently with a rolling pin, if you find it easier)
I use 2 thick sheets of tissue paper that's well soaked in water and partially squeezed. You may use banana leaf or wax paper as well.
Use a flat nonstick pan or regular flatbread fry pan; I prep the pan surface this way. Heat the pan on medium to a smoking consistency, wipe it with half a shallot dipped in oil, this gives a nonstick coating, the old fashioned way.
Turn the flattened rotti, face down on the pan and pat down gently. Carefully peel out the paper holding one edge. Let it cook on medium heat. You may add a little oil or butter to the edges. Lift the edges a bit to see the color, if its golden brown, flip it to the other side, carefully and gently.
Let it cook the same way on the other side too. Once cooked, add a tiny dollop of butter. Enjoy!