Entree: India – Interior Karnataka – ರಾಗಿ ರೊಟ್ಟಿ ➤ Rāgi Roṭṭi (Savory finger millet flatbread pan-cooked with onions and spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 2 cups (250 g) ragi (finger millet) flour
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) cumin seeds
- 1/4 cup (40 g) finely chopped onion
- 2 green chilies, finely chopped
- 1/2 cup (50 g) grated carrot (optional)
- 2 tbsp (8 g) chopped fresh cilantro
- 1/4 cup (60 ml) vegetable oil, plus more for cooking
- 1 1/4 cups (300 ml) boiling water, plus extra as needed
- Plastic sheet or parchment for flattening (no measurement)

Instructions

1. In a large bowl combine ragi flour, salt, and cumin seeds. Stir in chopped onion, green chilies, grated carrot, and cilantro.
2. Add the boiling water gradually, stirring with a spoon until the mixture comes together. When cool enough to handle, knead lightly to form a soft, pliable dough. If too dry, add hot water 1 tbsp (15 ml) at a time; if too sticky, sprinkle a little more ragi flour.
3. Divide the dough into 4 equal portions and roll each into a ball. Lightly oil a plastic sheet or parchment, flatten a ball with your hands or a flat-bottomed pan to a thin round about 8–9 inches (20–23 cm) across. Alternatively, place dough between two sheets and press with a skillet to form a thin rotti.
4. Heat a heavy griddle or cast-iron skillet over medium-high heat and brush lightly with oil. Gently transfer the flattened rotti to the hot griddle. Cook 2–3 minutes until the underside has brown spots, drizzle a little oil around the edges, flip, and cook another 2–3 minutes until cooked through and edges crisp.
5. Repeat with remaining dough, adding oil to the griddle as needed. Serve hot with coconut chutney, yogurt, or a spicy chutney of choice.