Ingredients
0
Instructions
Cooking Steps
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