Ragi & Oats Rotti

Thanks to my dad's job as an employee in a nationalized bank, we got to stay in different places and taste different cuisines. Finger millet, which is also referred to as ragi in kannada and telugu is considered as a great source of amino acid. Ragi rotti is a karnaraka breakfast dish, which my mom makes. I played with the original recipe a little and added oats to it. Thus making it a super nutritious breakfast.

Ragi Flour - 1 cup

Old fashioned rolled oats - 1 cup

Onion - 1, medium sized, finely chopped

Raw peanuts - 1/3 cup, coarsely ground into powder

Green Chillies - 6, ground to paste

Salt - As per taste

Oil - 1 tbsp



Method of Preparation:

1. In a large bowl, add ragi flour, oats, raw peanuts powder, salt and mix well.

2. Add the chopped onions and green chilli paste, mix well.

3. Now sprinkle a little amount of water at a time and knead the mixture into a soft dough.

4. Cover the dough with a bowl and rest it for 15 minutes.

5. Apply little oil on a non stick tava and place a large lemon sized portion of the dough in the middle of tava.

6. Wet your fingers with a little water and flatten the dough evenly to form a round shape.

7. Make small holes in the center of the flattened dough using finger tips.

8. Cover the tava with a lid and place on a medium heat. After 2 minutes, take of the lid. turn the ragi oats rotti around and apply a little amount of oil on it. After 2 minutes, apply oil on the other side and turn it around and cook for 2 more minutes before taking it off the tava.

9. Serve the ragi and oats rotti while it is still warm.