Wednesday, April 13, 2011

Ragi Rotti

Simple , tasty rotti. fresh ragi grain is best suited for the rotti.

You Need To Have:
1 cup ragi flour
1 small grated carrot
1 small onion finely chopped
3 tsp fried and ground peanut
2 green chillies finely chopped
1/2 cup chopped coriander leaves
1/2 tsp cumin seeds
slat to taste

In a mixing bowl, take ragi flour, chopped onion, grated carrot, chopped green chilies, chopped coriander leaves , fried and ground peanuts.
 Add salt and required amount of water to prepare dough.keep it aside for 10 mins.

Take one Paper plate, put 1 tsp of oil and spread it over. Take ball of dough and spread it over the paper plate as shown in the picture below.Make a small hole in middle( This helps to cook the rotti well)

Heat the Tava and put the rotti upside down as shown in the picture below.
Cook it till it gets separated from the paper plate.Remove the paper plate and cook other side of the rotti for about 1-2 min in medium/low flame

   Serve hot along with any type of chutney and butter.

Badanekayi Chutney/Eggplant Chutney

Yes you can prepare chutney even with eggplant.its best suited with akki rotti, ragi rotti etc. here is the recipe for it.

You Need To Have:
4 small Eggplant/Badanekayi
2 tsp fried Peanuts
2 green chilies
1/2 cup coriander leaves
1-2 tsp grated coconut
2 garlic pods
salt to taste
1 tsp oil
1/2 tsp mustard seeds
2-3 curry leaves

 Take 1 cup of water and bring it boil. add cut eggplants and garlic to it. cook till they are done. remove from water and allow it to come to room temperature. keep water aside.

Put cooked eggplant,garlic, green chilies,coriander leaves, fried peanuts,salt and grated coconut into a mixer and grind it to smooth paste. (use eggplant cooked water while grinding).
Heat 1 tsp oil in a pan and add mustard seeds. once it starts spluttering add curry leaves and mix it with chutney. Enjoy it with any rotti.
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