Karnataka ragi rotti, pressed by hand and griddled till speckled. Rolled, rested and flame-kissed — the real thing. Serve with any curry, dal or pickle on the table.
Prep 38 min Cook 17 min Serves 3 Medium
Ingredients
🧂Saltto taste
🧅Onion2, finely sliced
🌶️Green Chili2
🧈Ghee2 tbsp
🌿Curry Leaves2 sprigs
🌾Finger Millet (Ragi)1 cup
Instructions
1
Mix the flour(s) with salt, then add water slowly, kneading 8-10 minutes to a soft, springy dough that springs back when poked.
2
Rest the dough, covered with a damp cloth, for at least 30 minutes — gluten relaxes, rolling gets easier.
3
Divide into equal balls, then roll — plain, or stuffed and sealed like little parcels before rolling gently.
4
Cook on a hot tawa till brown blisters form, flip, then finish over an open flame (or in the pan with ghee) till it puffs.
5
Finish with a slick of butter and eat while the first one is still steaming.
Chef's tip
A final squeeze of lemon or lime right before serving wakes up every other flavour.
