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ragi jowar rotti recipe with video and full detailed recipe- ragi jowar rotti is a gluten free recipe, made of ragi, jowar, peanuts,onion, green chilly and coriander leaves. I have also added peanuts for the crunch and some protein. The recipe also has jaggery and tamarind pulp, which balances the over all taste and flavor of the rotti.
check out the full video of the ragi jowar rotti recipe and my other recipes at my youtube channel- Madhu’s Everyday Indian
jowar is the Indian name for Sorghum. It’s cholesterol free and a good source of protein, dietary fiber and iron. Jowar can be a part of gluten free diet. jowar is called jola in kannada and one of the famous recipes is a jolada rotti. In telugu states- andhra and Telangana, jowar is called jonna and jonna rotte is a well known recipe. Please check out, my masala jowar rotti.
ragi is whole grain, gluten free and packed with nutritional benefits. its rich in fibre, vitamin d, calcium and helps in weight loss, control diabetes. . ragi mudde and ragi ganji are some of the well know and popular recipes.
Ragi, Jowar and few other grains were widely used by our ancestors before the plain white rice took over. Especially these grains were widely used in south india. Its sad to see recipes including ragi and jowar are fading away, given the fact how nutritious these are. Its about time, we incorporate these grains in our diet for a better living.
ragi jowar rotti can be served as a breakfast/lunch/snack item. Its quite filling and you do not need any chutney or curry with it. Serve the rotti with pickle and plain yogurt.
Few things to keep in my mind before making the rotti-
Add good amount of finely chopped onion, the onion gives the much needed moisture and helps in keeping the rotti little soft. If not the rotti can become very dry.
If you are making the rotti directly in the pan, you need to use the pan which is not heated. If you try to spread the dough in a hot pan, it will just stick to the pan. keep few more pans handy if you use this method.
If using a pan other than non stick, after making the rotti you can run the back side of the pan with water. This cool downs the pan and you can use the same pan to make the next rotti.
But if using a non stick pan, you may want to keep an extra pan handy. Because running the hot non stick pan under water can spoil the coating.
ragi jowar rotti video recipe-
More Millet Recipes –
Ragi Jowar Roti
- 1 cup Ragi Flour
- 1 cup Jowar flour
- 1 large onion, finely chopped
- 4 Green chili, finely chopped
- 2 to 3 tsp of tamarind pulp
- 1 tsp of jaggery
- 1/4 cup chopped coriander leaves
- 2 tbsp finely crushed peanuts
- 1/2 tsp cumin seeds
- 1 tsp salt or to taste
- about 1 to 1.5 cups of luke warm water
- Salt to taste
- Oil to make the rotti
- In a large bowl, add the ragiflour, jowar flour, green chilly, onion, coriander leaves, jaggery, salt, crushed peanuts, cumin seeds and salt. Mix well.
- Slowly incorporate the luke warm water little at a time and knead it, till you get a smooth, slightly soft dough. The dough should be very similar to Biyyappu rotti dough( Akki rotti, Rice flour rotti). Cover and set a side for fifteen minutes. The onion releases water and the dough will become little soft.
- Smother the pan with oil, this helps the rotti from not sticking in the pan. Take a handful of dough and try spreading it evenly to form a flat disc. While spreading the dough, dip your hands in a bowl of water, this helps the dough from not sticking the hands and also helps in spreading the dough evenly.
- Pour a tsp of oil around the rotti and cook on both sides till the rotti turns golden brown in color.
- Alternatively, you can also use a greased banana leaf or a parchment paper to make the rotti.Spread some oil on the parchment paper and spread the dough . Drop the sheet upside down and cook for few seconds and gently remove the sheet. Finish cooking the rotti on both sides)
- Repeat with the rest of the dough.
- Serve with some pickle and plain yogurt.