Photograph of the finished Ragi rotti

India · Bánh dẹt bột kê ngón áp chảo

Ragi rotti

35 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Millet powder ragi Millet powder ragi 1.8 lb
  • Photograph of Onion Onion 2
  • Photograph of Green finger chillies Green finger chillies 12
  • Photograph of Herbs Herbs 3.5 oz
  • Photograph of Shredded coconut Shredded coconut 5.6 oz
  • Photograph of Cumin seeds Cumin seeds 0.7 oz
  • Photograph of Coconut oil Coconut oil ¾ cup
  • Photograph of Salt Salt 0.8 oz
  • Photograph of Curry leaves Curry leaves 40 leaves

Method

  1. 1 Mix the millet flour with chopped onion, green chilies, herbs, shredded coconut, and cumin.
  2. 2 Knead with hot water, not cold water, because ragi dough is gluten-free and therefore needs hot water to bind together.
  3. 3 Knead the dough into a pliable mass and let it rest for 10 minutes under a damp cloth.
  4. 4 Flatten the dough directly with wet hands on a cold cast iron pan into a 4 mm thick sheet.
  5. 5 Pressing the pancake sheet down on a cold pan before turning on the heat is the only way to prevent it from cracking.
  6. 6 Poke three holes in the surface, pour oil into the holes, cover, and bake for 5 minutes on each side.

With an appliance

  • Oven 32 min

    Replace step 6: spray oil into the three holes of the ragi wrapper, place on the middle rack of the oven at 220 degrees for 12 minutes and flip after 6 minutes; the wrapper will cook evenly, you won't need to constantly monitor it, but it will have less smoky aroma.

Start cooking