Ragi flour roti ...finally

I bought Ragi (finger millet) flour over 6 months ago in hope of making ragi roti. But the idea of spreading roti with my hands kept me from trying to make it. Finally watching couple of you tube videos made me feel comfortable enough to give it a try this Sunday.

Chopped shallots, green onion, cilantro ready to be added to ragi flour.
 Cilantro, hot green chillies, yogurt, grated coconut ready to be blended into coconut cilantro chutney.
C
 I used lightly oil parchment paper to spread ragi roti.
Enjoyed ragi roti with chutney and some leftover sambhar (from previous day). It turned out to be a 4 star recipe getting good reviews from everybody in the family.









Recipe

The two videos that I really found useful were this video that shows how to roll out roti on a plastic sheet and this video which shows multiple ways of rolling out the roti.




Comments

Post a Comment

Popular posts from this blog

Soup

Image
If ever I were to plan whole week's menu, I always add making soup to the list. But by the time I am done making the dinner, making soup feels too much work and there is no time left to execute the multiple steps required. Mummy had broken down the steps and simplified the process so in winter months, we could have soup every day. She prepared a big batch of concentrated concoction for the soup, boiled vegetables blended and strained, ready to be served by just adding water and spices. One batch lasted her couple of days and next batch was prepared when the previous one got over. The soup was almost always tomato based and was referred to as simply "Soup". Mummy added vegetables like Lauki, carrots, spinach, depending on what was available. She took delight in secretly feeding these vegetables in soup, especially to kids. Sometimes she served fried bread croutons along with the soup. In the evening, an hour or so before dinner, the soup was served in small tea cups or sma
Read more

Spring cleaning of my pantry & refrigerator

Image
My pantry is usually very well stocked with different types of grains, flours, beans, legumes, nuts, spices, noodles, pastas, sauces, oils etc. I keep a running shopping list on my phone for items that run out or running low as a reminder to buy it when I am at the store next time. I don't like to waste food so I am on the lookout for things that might go stale or bad. But periodically or sometimes a month or two before a long vacation, I go through a more formal cleaning approach where I stop buying ingredients for stocking and start planning meals with the intention of clearing out ingredients in my pantry and freezer. Since ingredients that linger longer in the pantry are typically the ones I don't use a lot of to start with, it takes some effort to plan meals around it. For this spring cleaning, I have moved all items that need to be consumed completely to an eye level shelf in the pantry. Having these items in front of me will serve as a reminder and my goal i
Read more

Mooli Tamatar Ka Salad (Radish/Tomato relish)

Image
In our house (as in most houses in India), it was common to serve raw 'salad type vegetables' with the meals. We called it 'salad' though we ate it more like a relish along with all other food. The choice of vegetable to serve as 'salad' depended on what was in the season. Cucumbers, tomatoes in summer and radishes, carrots in winter. I love the one mummy made with radish and tomatoes. It is visually very appealing and very falvorful and her special touch was to grate the radish instead of just cutting it. Grating the radish allows flavors to get mingled with tomato very nicely. The recipe is so simple that one can not go wrong with it. I use daikon, the type of radish available in India in winter months. You start with peeling and grating the radish, squeezing grated radish between your hands to take out the juice and mixing it with chopped tomatoes, chopped cilantro and green chillies if you can handle the heat. Then you add a litle bit of salt and lime juice
Read more