Raagi /Finger Millet + Rice Flour Carrot Rotti

Rotti that too with finger millet, I have posted varieties of rotti. 
You might wonder why again rotti?

Because finger millet, though it is good for healthy many do not like finger millet because of its colour. Even our Dakshina Kannada, Udupi, and South Kannadigas have no like for this wonderful grain. It is my way of making them to know, enjoy and get benefit from healthy finger millet grain.
This time I have used finger millet, very little rice flour, little wheat flour, carrots and onions.
I have used butter wrapper to spread the rotti batter, so that it can be as thin as I like and the rotti taste crispy or soft as you like it. No need to burn your hand while spreading the batter either.
Let us see the recipe now :

Ingredients : 

Raagi /Finger Millet : 2 Cups
Rice Flour : 2 Tablespoons
Wheat Flour : 2 Tablespoons
Salt : As required
Curd : 1/2 Cup
Coconut : 1 Cup
Green chilly : 2
Ginger : 1 Tablespoon ( An inch)
Carrots : 2
Onions : 2 (Medium sized)
Coriander leaves : 1 Bundle ( Small)
Curry Leaves : 1 Handful
Jeera/Cumin Seeds : 1/2 Teaspoon
Boiling water : 2 to 3 Cups
Oil : 5 to 6 Tablespoons/1/2 Cup

Method :

1. Take a big bowl, add Raagi/Finger Millet, rice flour, wheat flour, salt and curd.

2. Add boiling water and let it rest for 5 minutes.

3. Wash onions, carrots, coriander leaves, curry leaves.
4. Remove the outer layer of carrots and ginger. Grate it and add it to the flour.
5. Remove the outer layer of onions and wash it. Cut onions, curry leaves, coriander leaves and green chilly.
6. Put all this to the flour mixture.

7. Add grated coconut and mix all the ingredients with required water. Add normal water if required.
8. Let the rotti batter be bit loose. ( Not liquidy).

9. Keep a pan on the fire and heat. Clean the pan with clean towel or kitchen tissue.
10. Take a butter paper and put a teaspoon of oil. Just spread it with your finger all over the paper.
11. Take a handful of rotti mixture and spread it with your fingers. Wet your hand in between while spreading. (Oil/water as you prefer).

12. Put a teaspoon of oil on the hot tava. Spread it around. Place the butter paper upside down. Let the rotti be on downward.
13. Slowly remove the butter paper from rotti , add oil on the top and cook for 1 to 2 minutes on low and medium flame. (Cover the rotti or the upper portion turns with white patches).

14. Turn the other side and cook for another 1 to 2 minutes. Now it is done.

15. Rotti is ready to serve. Serve with your choice of curry /chutney and ghee or butter.
16. Repeat the same with remaining batter.

Note :

Adding more water turns the batter liquid and you can not spread the batter easily on the butter paper. Add little more flour and make it bit thick. Use of oil or water while spreading rotti batter on butter paper is optional. (Oil gives better taste and I have used oil). Adding any other vegetables is optional. You can add dil /methi/palak leaves. Adding more chilly is optional. Cooking rotti on low flame turns the rotti hard.
Time : 40 Minutes
Serves : 4 to 5.

Fruits & Spicy Rava Rotti

This Fruits and Spicy Rava Rotti is some thing new and creation of my own idea. 

When I do prepare something its like what to change? What makes the food more interesting. How about adding this or that, so and so. Here is one such creation and that is Fruits & Spicy Rava Rotti.
I have used bottle gourd gratings, pomegranate seeds, apple gratings, coconut and little milk.
This rotti taste bit sweet and mild spicy. I have also used some spices like jeera/cumin seeds and chilly powder. The combination of fruits adds aroma to rotti.
Rotti is normally a favourite dish of many. Even I like any type of rotti and do prepare it as I like it. I am sure you too like it and really enjoy this yum yum rotti.
No onion or no garlic is used here. No sugar or jaggery is used here. It is the fruits give a very little sweet taste.
Let us see the recipe now :

Things needed :

Rava/Semolina : Medium sized : 2 Cups.
Bottle gourd :  1 Bowl. (1/2 of one medium sized bottle gourd)
Pomegranate seeds : 3 to 4 Tablespoons
Ripe Banana : 1
Coconut : 2 to 3 Tablespoons
Chilly Powder : 1/2 Teaspoon
Salt : As required
Milk : 1 Cup
Jeera/Cumin Seeds : 1/2 Teaspoon
Oil/Ghee : 2 to 3 Tablespoons

Method :

1. Wash and remove the outer layer of bottle gourd and grate it.

2. Remove the skin of banana and smash it nicely.
3. Grate coconut and keep it aside.
4. Take a big bowl and put all these grated coconut, bottle gourd and salt.
5. Add milk,  smashed banana pomegranate seeds, jeera/cumin seeds and chilly powder.

6,. Add rava and mix all the ingredients nicely.
7. Let it rest for 10 minutes.

8. Keep a tava on the fire and heat. Add a teaspoon of oil. Spread it around.
9. Take a handful of rotti mixture and spread it on the hot tava. (Let the flame be low while spreading the batter).
10. Put some oil on the top of rotti and cook on medium flame. Cover and cook for a minute or little more.
11. Turn the other side and cook for a minute.

!2. Now the Fruits and Spicy Rava rotti is ready to serve. Serve with the side dish and a spoon of ghee on the top of hot rotti.

13. Repeat the same with remaining batter.

14. Ghee goes well with this Fruits and Spicy Rava Rotti.

Note : 

Use of curd instead of milk is optional. Rotti turns soft and nice. Adding little jaggery is optional.
Allowing the batter to rest, turns rotti soft and yummy. Use of milk or curd is optional. You can use normal water instead of boiled milk. Milk adds to the taste and aroma.
Time  : 30 to 40 Minutes.
Serves : 3 to 4 .

Oats - Finger Millet - Palak Rotti

Oats - Finger Millet - Palak Rotti is one of the healthy dish and it does provide energy to your body, keeps your tummy full for a long time and it is the way you can help your kid eats Spinach/Palak leaves. It is an diabetic friendly food...

Rotti of  any type has become every one's favourtie now a days. These oats, ragi rotti turned cripsy, cruchy and yummy and it is one of the stomach filling, fun loving dish which keeps you full for a longer time. Farmers eat these ragi rotti in the mornings and keep on working in the field for longer hours.
I have used Palak leaves, Oats, raagi/finger millet and other ingredients.
Let us see some benefits of eating " Onions " in our diet.
Onion is rich in Vitamin C and helps to improve immunity. They help to regulate blood sugar in our body. It also helps to reduce inflammation and heals infections. Eating raw onion helps to lower bad cholesterol and keeps our heart healthy. Applying onion juice on the burning sensation and pain areas helps to reduce the pains. Onion contain Vitamin A.
Oats - Finger Millet - Palak Rotti is easy to prepare and the rotti lovers can even pack their lunch with these yummy rottis.
Let us see the recipe now :

Things Needed :

Ragi/Finger Millet flour  : 2 Cups
Oats /Plain Oats  : 1 Cup
Palak /Spinach Leaves : 1 Bundle
Onions : 2 Medium size
Green chilly : 1
Curry Leaves : 1 Handful
Coriander leaves : 2 Tablespoons
Coconut : Fresh and grated : 1 Cup
Salt : As required
Hot boiling water : 2 Cups
Oil : 2 to 3 Tablespoon

Method :

1. Put oats, finger millet flour in a big bowl, add required salt and mix it well.

2. Wash and cut palak leaves, coriander leaves, curry leaves and cut green chilly in to thin.
3. Grate coconut and keep it aside.

4. Remove the outer layer of onions and wash it again. Cut into small pieces.

5. Now put all the ingredients to a big bowl and mix it with oats and finger millet powder.
6. Add hot water and leave it for 5 minutes. After 5 minutes mix all the ingredients slowly.
7. Add water if required. The dough consistency should be bit liquid and loose. ( Little thicker than idly dough).

8. Keep tava /Pan on the fire and heat. Sprinkle little oil on the top and clean it with a kitchen tissue.
9. Take a handful of dough and spread it on the tava in a circle shape. Use a spatula and spread the roti slightly thinner. Let the flame be very low.

10. Put little oil on the top and cook on medium flame for 1 to 2 minutes. (Cover the lid).
11. Now take away the lid and turn the rotti to other side and cool for a minute.

12. Oats - Finger millet rotti is ready to serve. Serve with the side dish you have prepared.
13. Add butter or ghee on the top of hot rotti. It is always better to eat rotti when it is hot.
14. Repeat the same with remaining dough.

Note : 

No need to dry grind oats. Just add it with finger millet flour. Adding more/less chilly is optional. Adding any other leaves or spice is optional. Adding oil/ghee  is optional. Keep the flame low when you are spreading rotti. Then you increase the flame and cook. Do not over cook and burn roti.
Time : 30 Minutes
Serves : 2 to 3.

Ragi & Rice Flour Spicy Rotti

Ragi/Finger millet is one of the healthy millet and is used more and more these days. I have prepared Ragi -Rice flour rotti and rotti is loved by many. Ragi Rice flour rotti tastes so Yummy.

Here I have tried Ragi/Finger millet flour and very little amount of rice flour which adds to the taste to rotti. Adding rice flour gives a crisp and yummy taste and it holds the rotti dough in good form.

I have also used botte gourd coconut, ondelag aleaves carrots, ginger and green chilly.

 It is always better to eat home cooked food. Use of spices also should be considered while cooking. Too many spices should not be eaten regularly.

Let us see some benefits of eating " Ginger " in our diet.

Ginger is one of the ancient spices. It is known for its health benefits. Ginger helps to boost bone health, strengthen our immune system. It helps to increase our appetite and prevent cancer. It helps to improve respiratory conditions and good for digestion. It is good for reducing excess gas and helps to relieve pains during menstrual periods in women. Good for nausea and flu. Ginger is known as oldest herbal medicine and used in traditional treatments. It is also good for curing inflammation and diarrhea.

No Onion  OR No Garlic is used in this " Ragi & Rice flour Spicy Rotti". 

Let us see the recipe now :

Things Needed :

Ragi /Finger Millet  Flour : 2 Cups

Rice Flour : 1/2 Cup

Bottle Gourd : 1/2 of one medium sized Bottle gourd

Carrots : 2 

Green chilly : 1 

Ginger : An inch

Salt : As required 

Cooking Oil : 1/2 Cup

Coriander leaves : 2 to 3 Tablespoons

Curry Leaves : One handful.

Ondelaga /Gotukola Leaves : 1 Handful.

Method :

1. Wash and cut curry leaves, ondelaga leaves and coriander leaves.

2. Wash and remove the outer layer of ginger and wash it again. Dry grind it with washed green chilly and ondelaga leaves.

3. Remove it from the mixi jar. Grate coconut and keep it aside.

4. Wash and remove the outer layer of carrots, bottle gourd and grate it . Keep them aside.

5. Take a big bowl. Add Ragi and rice flour. Add ground ginger,green chilly and ondelaga leaves mixture.

6. Add grated coconut, carrots, cucumber and cut coriander leaves and curry leaves.

7. Add salt and mix it well. Add required water and mix it well. Let the dough be little thicker than idli dough. It is easy to spread it on the tava/pan.

8. Leave it for 5 minutes. 

9. Keep a tava/pan on the fire and heat. Sprinkle oil and clean it with a kitchen tissue.

10. Now take a handful of the dough and spread it on the tava in circle shape. 

11. Let it be equal spread. Sprinkle little oil on the top and cover the lid.

12. Let it cook for 1 to 2 minutes. Sprinkle oil and cook the other side for 1 to 2 minutes. Let the flame to low and medium. (Or rotti turns as hard and chewy).

13. Remove the rotti from the pan and serve hot rotti with ghee/butter on the top and side dish of your choice;

14. Repeat the same and prepare rotti with remaining dough. 

Note : 

1. It is always better to eat this " Ragi & Rice flour rotti when it is hot. Adding ghee /butter adds to the taste. Use of oil more/less is optional. Use of onions or garlic is optional. Adding 1/2 cup of curd helps the rotti to be soft. Use of more green chilly is optional. You can use red chilly powder. You should cover the rotti while cooking. It helps the rotti to be very soft and cooks quickly. 

Time : 30 Minutes + 10 Minutes for preparations.

Serves : 3 to 4 .