Ragi Rotti (Finger Millet Recipe)
Ragi Rotti is made using Finger Millet which is a cereal healthier alternative to rice or wheat, rich in protein, amino acids, calcium and iron as compared to other cereals such as rice, maize etc.
This rotti is a gluten free, vegan, filling breakfast dish or can be eaten also as evening snack.
This wk being ‘ Diabetes Week’, I am cooking ‘ragi rotti’. Other recipes which can be prepared using ragi are ragi porridge, ragi balls(or ragi mudde) which I will be posting in the up-coming weeks.
Carrot – 1 shredded
Onion – 1 finely chopped
Grated Coconut – 1/2 cup
Green chillies – 2-3 finely chopped (or as per taste)
Salt to taste
Coriander leaves chopped – 2 tbsp
Cumin Seeds- 1 tsp, Hing (Asafoetida) – 1 good pinch (avoid asafoetida if on a gluten-free diet)
Oil – 2-3 tbsp for preparing the rotti, Water to prepare the dough.
To prepare the dough, add all the ingredients except oil and water to a bowl.
While the skillet is getting heated, separate a big ball of dough ( roughly 1 and 1/2 times size of a tennis ball to make a medium sized rotti)). Smoothen it using both your hands, place this on a greased(using a tsp of oil) aluminium foil or plastic sheet. Flatten it using your palm first and then using your fingers spread it outwards, thereby flattening it at the same time.
There are 3 ways of transferring it onto the skillet.
Transfer the foil onto the skillet, inverting it face down and peeling the sheet off carefully.
Place the ball of dough directly on the skillet at the center and using your hand press it outwards and downwards to flatten it.(I would suggest you do this only if your are very experienced)
This is easy as long as the foil/sheet is greased with oil. It gets better with practice!
Now add a tsp of oil to the rotti all along the outer edge. Cover it and cook for 3-4 minutes on medium flame or until the undersurface develops brownish specs. Then using a flat ladle, flip it over, spread a tsp of oil again to the edges, cover and cook until fully cooked. Some people prefer to cook on just 1 side.
Goes perfectly with Mango Thokku (shredded mango pickle) or otherwise
serve with mint and coriander chutney or natural yogurt as breakfast dish or tea-time dish.
Since it is ‘hard’ in consistency, for elders or those who find it difficult to chew, I suggest please consume dipped in curd/rasam etc to soften it.
Some further nutritional aspects of finger millet:
Finger Millet has what are called ‘polyphenols’ and high dietary fiber which play a role in reducing the risk of diabetes. Also diet rich in whole finger millet have a low ‘glycemic index’ which means lower ability to increase blood sugar.
High fiber content gives rise to longer periods of sateity or feeling of fullness and not feeling hungry too soon. It also has an amino-acid called Tryptophan which reduces aappetite hence helpful for people trying to lose weight.
Being rich in calcium it aids in bone growth in children and maintains bone health in grown-ups. It is also a very good source of iron needed for the formation of blood cells hence beneficial in anaemia.
Amino acids called Lecithin and Methionine in the finger millet help in reducing cholesterol and reducing fat in the liver.
references: Medindina.net; wikipedia;