Today I was in a great mood to have these yummilicious Ragi Rotti. Ragi rotti (in Karnataka) also known as Nachani chi Bhakri in Maharashtra: is a very staple and savory breakfast dish. Ragi(finger millet) is hailed as a very nutritious millet/grain with a naturally nutty flavor. Lots of recipes are churned out using this ancient grain and Rotti (flat bread) is one of them. Feel free to take a look at few more interesting recipes on my blog that use Ragi as the main ingredient. In the past few years Ragi has taken a permanent place in my pantry :)
Ragi Rotti is nothing but a finger millet pancake made with mixing ragi flour, hot water, onions, chilies and few other ingredients to make a semi-soft dough. It makes a power packed breakfast or meal for that matter. It is usually served with spicy chutney, yogurt and dollops of ghee/butter.
Most authentic way of making it is by patting a rotti on a banana leaf and then frying the rotti on both the sides on a griddle till it's cooked. The flavors are amazing. As banana leaves are not easily available in the USA, I use wax paper to roll it 🙂 . Many a times I directly pat the rotti on the griddle/tava itself. I wouldn't recommend it for the beginners though.
Ragi digests slowly and hence keeps you full for a longer period of time, just like protein. That's the reason why it is very loved and common amongst hard working class of people like farmers, construction workers etc. Ragi Mudde is another such example. Ragi flour porridge is given to babies once they start on solid food. A very staple grain found in almost every household in India. I highly recommend to incorporate this grain in your lifestyle.
Let us take a look at this recipe of Ragi Rotti.
Ingredients:
1 cup ragi flour (finger millet flour)
3/4 cup hot water (approx)
1 small onion chopped
1 green chili chopped
1 inch ginger minced
couple sprigs of cilantro chopped
salt as per taste
1 tsp cumin seeds
oil to fry
2 tbsp grated coconut (optional)*
Semi Soft Dough
Spread the ball of dough on a wax paper with your greased fingers,
Fry on both sides.
Preparation:
In a mixing bowl add all the ingredients except water.
Nicely mix everything with your hands or use a wooden ladle. Pour hot water slowly little by little as you keep mixing the mixture in circular motion. Keep doing it till you get a nice soft dough. Not too hard. Keep aside closed for 5-10 minutes.
Now heat a griddle/tava till smoking hot and then reduce the heat to med. Add 1 tsp of oil.
Take a square piece of wax paper to roll out rotti's. Take a portion of the dough about the size of a tennis ball and keep it on the wax paper. Grease your palms with oil and flatten it nicely using your fingers slowly and gently making a round rotti about 5 inch in diameter. (You can also use a rolling pin to make rotti).
If the edges are cracking, do not worry, just dip your finger with some water and gather it and seal the crack. Make some holes in between to make sure the oil gets absorbed uniformly well.
Lift the rotti along with the wax paper and invert it on the hot tava carefully and peel the wax paper out leaving the rotti on it.
Add oil or ghee gingerly around the rotti and over it. Cover with a lid and cook for couple of minutes. Flip the rotti and add more oil if you want and let it cook for another 2 minutes or till its done.
Take it out and serve hot with ghee/butter/yogurt/chutney etc.
njoY!! happY cookinG!!
Note:* Usually the ragi rotti turns out little on the crispier side.
If you want it more on the softer side then add coconut.
If you think that dough is too soft to make rottis, add a tsp (or more) of rice flour to make it semi-soft.
You can also add veggies in it to make it more nutritious like grated carrot, cucumber etc.
Health Benefits: Finger Millet(Ragi) is a power packed grain! It is high in protein and minerals. Helpful in controlling diabetes, keeps one younger for a long period(cross-linking of collagen), reduces bad cholesterol, also has anti-microbial properties and has been found to act against a number of bacteria including Bacillus cereus, which causes food poisoning, Salmonella sp., which causes a typhoid-like fever etc. Try and include this healthy food in your diet when you can.
Thank you for dropping by this post! Your feedback is greatly appreciated.
Rice is a staple food of more than half of the world’s population and is an inexpensive, nutritious source of energy. There are many varieties of rice that differ in color, flavor and nutritional value, such as brown rice, white rice, red rice, blackrice, etc.,
Red rice a.k.a cargo rice is a type of non-glutinous, russet-colored long grain rice, that is similar to brown rice, in that it is unpolished and is healthier than plain old white rice. It is nutty flavor and soft texture, that goes well with most of the dishes using in place of white rice.
As you all know white rice contains fewer nutrients than brown, black or red varieties, as itshusk, bran layer and the germ is removed. So, consuming whole grains over refined grains an excellent choice for health by making nutritious additions to your diet.
If you are looking for an alternative to your usual white/brown rice, consider trying red rice because it is a whole grain with a good source of fiber and iron and also fat-free. Red rice definitely makes a healthy addition to your diet.
Dosa is a very common, tasty and filling breakfast from south India. It’s more like a crepe, a thin pancake. The procedure of preparing dosa batter involves soaking rice, urad dal, and fenugreek seeds for 4-6 hours and grinding to a smooth paste and fermenting overnight. The fermented dosa batter is then spread on a hot tawa to yield a delicious dosa that can be enjoyed with any chutney or sambar. Making dosas is a tedious process but the end result is worth, a day-long wait to enjoy the irresistible scrumptious dosas. So why not make this dosa dish for the whole family to enjoy a healthy version. Here is a dosa recipe with the nutritious red rice along with watermelon rind making it, even more, healthier dish. Yes, you read it right! its watermelon rind in this dosa recipe.
Like its cousin-cucumber, the entire watermelon can be eaten, although people tend to only eat the inner pink flesh and throw away the watermelon rind. The black seeds and rind is entirely edible and has many health benefits. After using the flesh part, store the watermelon rind in the refrigerator in an airtight box and use it later to make many dishes from chutneys to pickles. Finding ways to use watermelon rind for food, such as pickles, relishes or jam, extends the functionality of this fruit.
But I tried adding the rind to dosa while making the batter, happy I found another best way to use the healthy rind in our daily food without wasting it, also dosas were as crispy and tasty as the normal dosas with added on health benefits. The dosas with rind do have a slight watermelon flavor that is so good and who would not love to try watermelon flavored dosa. Yummier than ever!!
I always use cast iron to make dosas. You could use a Non-Stick Tawa or Cast-Iron Tawa. Though Non-Stick Tawas make the job easier, I personally recommend using Cast iron and works best all the time I have made these dosas.
Cast iron cookware is inexpensive, hold a high heat capacity, free of chemicals, add trace amounts of iron to your food, and last—well—forever.
Remember to keep the cast-iron tawa/skillet well seasoned always and exclusive for making dosa. Using the same Tawa for making Roti/Chapathi, would make it harder for making dosas the next time.
The right temperature of tawa need to be maintained for making this dosa, also the consistency of the batter should be not too thick and not too watery. Don’t worry if dosa sticks anytime and you find hard to scrape out. Just get the tawa off the stove and scrape and once clean, rub oil using half cut onion/potato. The Tawa is all set to make dosas again.
Enjoy this dosa for breakfast or even an evening snack or pack it for lunch box. Serve Dosa with chutney of your choice and sambar.
Today I served dosa with yummy PEANUT CHUTNEYand Chutney Powder topped with ghee.
You might want to try chutney with Watermelon Rind
HOW TO MAKE RED RICE DOSA(with Watermelon Rind) STEP BY STEP:
1.Rinse 1 cup red rice, ¼ cup urad dal, ½ tsp methi, and ¼ cup red poha thoroughly and soak together in enough water for 5-6 hours.
2. Peel the green skin from watermelon rind(white part, some amount of red fruit is fine too). Roughly chop about a cup of rind and set aside. You could store remaining rind in the refrigerator for later use.
3. Drain the water from soaked rice and dal mixture. Grind the soaked rice and dal to a smooth batter, along with watermelon rind(i did not use any water while grinding)
4. Transfer the ground batter to a deep bowl(which has enough space for the batter to rise. Set in a warm place to ferment for about 8-10 hours or overnight.
5. Once the batter has well risen (doubles the volume), add salt as per taste and mix well. The batter should be thick and pouring consistency. Add water if required to attain pouring consistency, but I did not use water here, as the water from the rind was sufficient to attain the right consistency.
6. Heat a pre-seasoned Cast Iron Dosa Tawa on a med-low flame. When hot, sprinkle water and wipe with a clean towel. Drizzle a few drops of oil and wipe using a paper towel. Pour a ladle of dosa batter and spread in a circular motion. Drizzle oil/ghee on top and edges.
7. Once the dosa is firm and light brown, fold and serve hot with any curry or chutney or sambar.
Healthy & Tasty Dosa is Ready to Relish!!
If you want to know HOW TO SELECT & STORE WATERMELON, also 3 delicious WATERMELON COOLERS recipe, check out…
Red Rice Dosa with Watermelon Rind | ಕೆಂಪಕ್ಕಿ-ಕಲ್ಲಂಗಡಿ ತೊಗಟೆ/ಸಿಪ್ಪೆ ದೋಸೆ | Healthy Breakfast | Red Rice Crepes
Dosa is a very common, tasty and filling breakfast from south India. Here is a healthy dosa recipe with the nutritious red rice along with watermelon rind. Enjoy this dosa for breakfast or even an evening snack or pack it for lunch box. Serve Dosa with chutney of your choice and sambar.
Course Breakfast
Cuisine Indian
Keyword dosa
Prep Time 10minutes
Cook Time 5minutes
soaking and fermenting 10hours
Servings 10dosas
Author KaviRuchi
Ingredients
1cupRed Rice
¼cupUrad Dal
¼cupRed Pohaflattened rice
½tspMethi Seedsfenugreek seeds
1cupWatermelon Rindchopped
Saltto taste
Oil / Gheeto roast dosas
Instructions
Preparation(Soaking and Fermenting):
Rinse red rice, urad dal, methi and red poha thoroughly and soak together in enough water for 5-6 hours.
Peel the green skin from watermelon rind(white part, some amount of red fruit is fine too). Roughly chop the rind and set aside.
Drain the water from soaked rice and dal mixture. Grind the soaked rice and dal to a smooth batter, along with watermelon rind(i did not use any water while grinding).
Transfer the ground batter to a deep bowl(which has enough space for the batter to rise). Set in a warm place to ferment for about 8-10 hours or overnight.
Method (Making Dosa):
Once the batter has well risen (doubles the volume), add salt and mix well. The batter should be thick and pouring consistency. Add water if required to attain pouring consistency.
Heat a pre-seasoned Cast Iron Dosa Tawa on med-low. When hot, sprinkle water and wipe with a clean towel.
Drizzle a few drops of oil and wipe using a paper towel.
Pour a ladle of dosa batter and spread in a circular motion. Drizzle oil/ghee on top and edges.
Once the dosa is firm and light brown, fold and serve hot with any curry or chutney or sambar.
Healthy & Tasty Dosa is Ready to Relish!!
Video
Notes
Red rice is easily available in many Asian and health food stores and even online.
If Red rice is not available, add any normal idly rice/basmati rice/sona masuri rice in place.
Rice: Rind proportion I make is usually 1:1 (this recipe makes around 10 dosas for 1 cup rice)i.e., if you soak 2 cups rice add 2 cups watermelon Rind. Adjust rind(add more or less) to attain the consistency of batter required, without adding any water while grinding the batter.
This dosa can be made without watermelon rind, just replace rind with water while grinding. This dosa works well with or without watermelon rind.
After ferment add water only if required. I did not use any water while grinding or before making dosas.
The fermenting time might vary depending on the temperature condition in the place you live in. It normally takes 8-10 hours in warm weather. But in cold places, keep the batter inside the oven overnight, with the oven light on. This heat is sufficient enough for batter to rise well. You could even use the YOGURT mode in INSTANT POT for fermenting. Both ways have worked well for me. Try your convenient method and enjoy making dosas irrespective of weather conditions.
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Finger Millet(Ragi) is a power packed grain! It is high in protein and minerals. Helpful in controlling diabetes, keeps one younger for a long period(cross-linking of collagen), reduces bad cholesterol, also has anti-microbial properties and has been found to act against a number of bacteria including Bacillus cereus, which causes food poisoning, Salmonella sp., which causes a typhoid-like fever etc. Try and include this healthy food in your diet when you can.
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