Raagi Rotti.( Finger Millet ).

Raagi Rotti is a healthy dish . You can have them for breakfast/lunch/snack/dinner.
Ragi is known as one of the best millet. Ragi/Finger Millet is grown and it has become the staple food of many in Karnataka India.

I have used carrot, small cucumber, green chilly and other ingredients to prepare this Ragi Rotti. You can try ragi rotti with onlyonions and coconut which is basic need to prepare ragi rotti. I wanted to add carrots and cucumber gratings and then njoy this rotti.
Lets see the recipe now:
Things Needed :
Raagi/Finger millet flour/ Hittu: 2 cups.
Curd : 2 Tablespoons
Salt : To Taste.
Green chilly : 1 or 2 .
Curry Leaves : 10 to 20 Leaves .
Coriander leaves : 3 to 4 Table spoons.
Coconut :  2 Table spoons. (Optional ).
Ginger : 1 Tea spoon. ( an inch ).
Cucumber : 1
Carrots : 2
Onion : 1
Oil : 5 to 6 Table spoons.

Method :
1. Wash and remove the outer layer of cucumber and carrots, grate them and keep it aside.
2. Remove the outer layer of ginger and wash it again. Grate it and keep it aside.
3. Wash and cut coriander leaves, curry leaves and green chilly. Grate coconut.

4. Now take a big bowl and put ragi flour, curd, grated cucumber and carrots.
5. Add grated carrots, ginger, cut coriander leaves, curry leaves, salt and green chilly.
6. Add boiling water and mix all the ingredients nicely. Let the dough be loose. Not very thick.

7. Now keep a pan/tava on the fire. Heat. sprinkle some water on the tava.
8. Clean the water nicely with a tissue (kitchen tissue) or a clean towel.
9. Take a handful of dough and spread it around the tava. Add a spoon of oil.
10. Spread the dough with a flat spatula by not putting weight on the spatula.

11. Let the flame be very low. It helps to spread the dough thin and gives even spread.
12. Cover it and cook for 1 to 2 minutes on low and medium flame.
13. Turn the other side and cook for a minute on medium flame.

14. Now Carrot -Cucumber Ragi Rotti is ready to serve. Put ghee or Butter on the hot rotti.
15. Serve with the side dish you have prepared.

Note :
Adding onions to raagi rotti is optional. You can also add edible leaves to the dough. Example like Palak, methi, dil etc. Adding more /less chilly is optional. Mixing the dough with boiling water helps the rotti to be soft. (Use of boiling water is optional).
Time : 30 Minutes.
Serves : 3 to 4
Raagi Rotti using onions instead of carrots and cucumber. (Follow the above same steps).

                                                                                            

Sweet and Spicy Rava Rotti.

Rava ( Samolina ) Spicy and Sweet Rotti is a delicious dish and you can have them for breakfast, or as evening snack or as dinner too.

Rava /rave is one of the healthy ingredient and is filled with carbohydrates and is good for all age group. It is good for diabetic people because it is digested slowly and keeps you full for a long time.
These sweet and spicy rava rotti is very much traditional and is prepared for breakfast and special days like fasting/Ekadashi and festival days for people who fast.
I have prepared two varieties of Rottis .
1. Salt and spicy Rotti
2 Sweet Rotti
First let us see how to prepare this spicy  Rava Rotti.
Spicy Rava Rotti :

Things Needed :

Rava ( Samolina ):  2 Cups. ( medium size ).
Wheat flour :2 Tablespoons.
Curd : 2 Tablespoons.
Cucumber : 2  ( Small size ).
Green chilly : 2
Salt : to taste.
Water : Required.
Curry leaves : 10 to 12
Coriander leaves : 2 to 3 Tablespoons.
Coconut : 2 to 3 Tablespoons. ( Optional ).
Oil :  4 to 5 Tablespoons.

Method :

1. Wash and remove the outer layer of cucumber and grate.
2. Take a big bowl and add grated cucumber, rava, wheat flour and curd.
3. Mix all the ingredients nicely. Add required salt and prepare batter. ( Add some water while mixing).
4. Wash and cut green chilly, coriander leaves and curry leaves. Add it to rotti mixture.
5. Let the dough rest for 5 minutes.
6. Keep a pan on the fire and heat. Sprinkle oil on the tava and spread it nicely around.
7. Take a handful of mixed spicy batter and spread it on the tava as thin layer. Let the flame be small.
8. Let it cook on low and medium flame. Turn the other side and cook for 1 to 2 minutes.
9. Now the rotti is ready to serve. Serve with a spoon of ghee or butter on the top of hot rotti.

10. Repeat the same with remaining rotti batter.

Note : 

Add only required water while mixing the batter. Adding grated coconut adds to the taste. Keeping the low flame helps to spread the rotti as thin layer. Cook on lower and medium flame. No onion is used here in this rotti. Use of onions or garlic is optional.
Time : 15 Minutes 
Serves : 2 to 3 

Now Let us see the recipe of Sweet Rotti.

This sweet rotti should be eaten while it is hot. It taste yummy and all age group love this rotti at our home.

Sweet Rotti 

Things Needed:

2 Cups of Rava
Jaggery : 2 to 3 Tablespoons.
Banana :1 riped .( small or medium size ).
Coconut: 1 Cup ( Fresh and grated).
Salt : A little

Method :

1. Remove the outer layer of banana and put it in a big bowl and smash it.
2. Add jaggery, salt and grated coconut. Mix it well. Add little water/milk while mixing. It should be loose.
3. Let it rest for a while.
4. Keep tava/pan on the fire and heat. Sprinkle oil on the top.
5. Take a handful of sweet rava rotti batter and spread it on the tava as a thin layer.
6. Let the flame be low and medium. Sprinkle some oil on the top of the rotti.
7.Cook for a minute and turn the other side to cook. Cook for a minute or little more.
9. Repeat the same with remaining batter and prepare rottis.
8. Now the rotti is ready to serve .Serve with a spoon of ghee on the top of hot sweet rotti.

Note :

Do not pour water at once, Add it slowly and prepare the batter. It should not be very watery.
Adding ghee while cooking is optional. Adding little curd to the batter is optional.
Having this rotti with little pickle is good combination.
Time : 20 Minutes.
Serves : 2 to 3 .