BENGALURU ADIGE - RAGI & AKKI ROTTI VARIETIES | ಅಕ್ಕಿ ಮತ್ತು ರಾಗಿ ರೊಟ್ಟಿ

**Author - Alee Venkatesh **
ROTTI - one of the most popular breakfast food from BENGALURU (Karnataka State, India) which is prepared using rice flour, ragi flour, wheat flour and / or semolina.  
 



Ragi flour (finger millet) commonly used in Southern Parts of India and is considered as one of the nutritious & easy to digest food.  It is rich in protein and calcium and has good amount of iron and other minerals.  It is low in fat, most of which are unsaturated fat.  There are varieties of dishes that can be prepared using ragi flour such as ragi dose, hurihittu and ragi mudde. 
















               Ingredients & Method
  • Rice flour 2 cup /  (OR RAGI FLOUR if making Ragi Rotti)
  • 1-2 finely chopped onion (OPTIONAL - grated carrots, finely sliced capsicum, fresh methi leaves, grated cucumber etc.,)
  • green or chilli to taste (FOR RAGI ROTTI, CRUSHED DRY CHILLIES TASTES GREAT)
  • salt to taste
  • handful of chopped coriander leaves
  • 1/2 tsp. jeera seeds
  • 1/2 cup freshly grated coconut
  • pinch of hing powder
  • water as required to make dough
  • oil for making rotti
Mix all the ingredients and make a soft dough using water.  Pull out lemon sized ball out of this dough, pat it (OPTIONAL - some people use - thick plastic paper, foil or banana leafs are used for patting)  and cook on a preheated pan both sides.  Serve hot with GHEE on top






Ragi Rotti with Avarekalu

Rava (Semolina) Rotti with Methi leaves



 





Wheat & Vegetable Rotti - using whole wheat atta, mixed vegetables such as carrots, cabbage, onions & green capsicum.  Same procedure as other Rotti varieties.