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ragi jowar rotti recipe
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5 from 2 votes

Ragi Jowar Roti

ragi jowar rotti is a gluten free recipe, made of ragi, jowar, peanuts,onion, green chilly and coriander leaves. 

Prep Time10 minutes
Cook Time20 minutes
Course: Breakfast, lunch
Author: Madhavi

Ingredients

  • 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

  • ¼ cup chopped coriander leaves

  • 2 tbsp finely crushed peanuts

  • ½ tsp cumin seeds

  • 1 tsp salt or to taste

  • about 1.5 cups of luke warm water
  • Salt to taste

  • Oil to make the rotti

Instructions

  • 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.