Ragi Morniga Roti | Ragi Munagaku Rotte Recipe | Ragi Roti Recipe

Rotis Paratha

Ragi Morniga Roti It just takes two minutes to mix the dough, thirty minutes to rest the dough, and 7-8 minutes to cook and taste the wonderful Rotis full of the richness of healthy Ragi (finger millet)- munagaku (leaves of drumstick tree)

Ragi flour and chopped leaves of drumstick tree are kneaded with hot water to make this Roti which is of course high on taste and also still of health giving properties. This is a recipe that's come to us as a relic of the past. This Roti finds a perfect combination with any fresh Chutney. You hardly need anything else!

I have seen this type of Roti being made in the Chittoor region. Some time back when we went to Tirupathi, we had stayed over in Kalahasti for two days to perform Pujas. One wheeling I saw an elderly lady making these Rotis in a shop. The Rotis looked very good. I was able to learn the recipe from her because she was mixing the dough and making the Rotis right there.

I learned later that this Recipe is quite popular in Tamilnadu as an evening snack. The lady in Kalahasti did not add Coconut in her preparation. The Tamils use fresh Coconut as a rule. They call it ‘Ragi Adai’.

Of course as Chittor on the borrower of Tamilnadu, there are boring to some similarities in the cuisines of this region and Tamilnadu.

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Tips

Ragi Flour:

I used the Ragi (finger millet) Flour purchased from the market. Flour of sprouted Ragi is also available. Actually you can try this Roti with any Millet flour.

Munagaku:

Try to procure tender drumstick leaves without thick stalks. The Rotis taste better.

Preparing the dough:

Use hot water to mix the Ragi Flour. This will help to cook the flour beforehand and removes the raw taste. Resting the dough for about 30 minutes helps in getting soft Rotis

Roasting the Ragi Roti:

This Roti needs to be cooked slowly on the pan. Each Roti may take upto 7-8 minutes. Very little oil is needed for the Ragi Roti.

Method of roasting the Ragi Roti:

• Take a round bottomed pan and turn it upside down. Spread a wet cloth on the rounded bottom. Place a ball of dough on the cloth. Smear your hand with oil or water and pat gently into a disc of ⅛” thickness.

• Remember to wet your hand or smear oil on hand. The Rotis have a tendency to crumble if handled with dry hands. Transfer the Roti onto the Tava (griddle) lifting it along with the wet cloth. Once the Roti is on the tava, remove the cloth. Roast the Roti as mentioned above.