Karnataka Style Ragi Ujju Rotti

Step 1: To begin making the Ragi Ujju Rotti Recipe, in a medium sized vessel, bring the water to a boil in a pan with salt and oil

Step 2: Lower the flame and pour ragi flour into the boiling water from a cup, pour it in the center of the boiling water

Step 3: Let it get cooked on a low to medium flame untouched for 8-10 minutes without lid

Step 4: Turn off the flame, take a wooden stick or a wooden spatula, run it under a tap to wet it and then mix the flour and water mixture vigorously until combined

Step 5: This step must be done quickly to avoid lumps

Step 6: This takes about 2 minutes

Step 7: Cover for a couple of minutes and let it cool until you can handle the mixture

Step 8: Drop it on an oiled surface and knead well after wetting the hands with water

Step 9: Moist and freshly washed hands are required since the dough is sticky

Step 10: Knead for about 5-7 minutes to get rid of lumps if any and to smoothen the pre-cooked flour

Step 11: Roll the mixture into a cylinder and divide them equally

Step 12: This should give you about 4 equal sized balls

Step 13: Keep them covered at all times

Step 14: Knead each ball for 15-20 seconds and roll it out just like regular ujju rotis using rice flour to dust

Step 15: Just make sure you do it slow and steady since the edges might crack

Step 16: Roll out all the balls and stack the roti one on top of another on a plate first and then start roasting them

Step 17: Use a little rice flour in-between each, to avoid getting stuck to one another

Step 18: Heat a Tawa and cook the Ujju Roti just like a chapati by smearing oil /ghee on both sides

Step 19: Cooking will take 1-1

Step 20: 5 minutes on each side

Step 21: Serve Karnataka Style Ragi Ujju Roti with Steamed Vegetable in Coconut and Lentil Curry or your favorite chutney like Heerekai Sippe Chutney or Kadale Chutney Recipe