Ragi rotti or ragi bread is one of the popular breakfast foods in Karnataka. Being one of the oldest grains and naturally gluten free, Ragi was found to be used as a staple food during the Harappa and the Indus valley civilization. These flattened breads cooked on skillets taste delectable. Loaded with calcium and dietary fibres, Ragi Rotti is the perfect way to start your day. Make your Ragi Rotti the way you like it! Add any vegetables you like (we love cabbage, grated carrots, spring onions, capsicum and dill leaves) in any combination.
All ingredients used are natural and have no artificial flavours or preservatives added – our products are pure, fresh, and taste just like home and that’s our promise to you!
Ingredients: Ragi flour (70%), Dehydrated Onions, Green Chillies, Ginger, Jeera, Coriander &
? Take about 100g of iPaaka Ragi Rotti and add 70ml warm water and mix it well. Keep
it aside and let it rest for 10 mins.
? Now grease the griddle with oil or ghee, take a medium ball size of prepared dough
and spread it on a non sticky surface, like a pre-greased aluminium foil, baking or plastic sheet, to the thickness you prefer.
Note: Thicker the dough that is spread, rotti cooks to be softer and thinner the spread, it cooks to be crispier.
? Transfer the rotti to the warm griddle. Close the griddle with a lid and let it cook for 2-3 mins, each side, on a medium flame. Serve hot with any iPaaka Chutney Powders and butter or ghee on top. Serves 1.
Tip: You know the Rotti has been spread thin when you feel your fingers are almost touching the surface of the foil. For any additional veggies added to the dough, add salt as per your taste.
Recommended: iPaaka Ragi Rotti tastes great with curd sprinkled with any iPaaka Chutney Powder (Dal or Moringa).
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