Ragi Rotti with Roasted Brinjal Chutney and Coconut Chutney

Name: Ragi Rotti with Roasted Brinjal Chutney and Coconut Chutney
Total time: 2400 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 1 Cup Ragi Flour; 1 1/4 Cup Water; to taste Salt; 3 medium sized Brinjal; 3-4 Green Chilli; As needed coriander leaves; 5-6 Garlic pods; to taste Salt; As needed Oil; 1 Cup Coconut grated; 3-4 Green chilli; As needed Coriander; 1/2 tsp Turmeric; 5-6 Garlic pods; to taste Salt

Shubha Niranjana @cook_13635178

Ragi Rotti is a breakfast dish. In Kannada it is called ragi, in hindi Nachni, in English finger millet. It is very healthy. No oil is added while cooking the rotti. This is a plain rotti. Another version is masala Ragi Rotti.

Ragi Rotti with Roasted Brinjal Chutney and Coconut Chutney

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Shubha Niranjana @cook_13635178

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Ingredients

40 mins

2-3 servings

Ragi Rotti
1 CupRagi Flour
1 1/4 CupWater
to tasteSalt
Roasted Brinjal Chutney
3medium sized Brinjal
3-4Green Chilli
As neededcoriander leaves
5-6Garlic pods
to tasteSalt
As neededOil
Coconut Chutney
1 CupCoconut grated
3-4Green chilli
As neededCoriander
1/2 tspTurmeric
5-6Garlic pods
to tasteSalt

Cooking Instructions

40 mins

1

In a pan heat water, add salt and bring to a boil.
2

Add the ragi flour at one corner in the water and let it cook for 5-6 mins.
3

Then with the back of spatula mix everything. Let it cool.
4

Knead the dough nicely. Add extra raw flour if required.
5

Make small balls and roll the roti and put it on hot tawa.
6

When we see spots with the help of a cloth apply little water on roti and flip it. Cook on both sides.
7

Hot Ragi rotti are ready to be enjoyed.
8

Apply a little oil on the Brinjal and roast them on open flame. Or can keep a iron tawa place the brinjals and over turn a vessel and cook on all sides turning sides in between.
9

Fry the green chilli with a little oil.
10

Peel the roasted Brinjal.
11

Now coarsely grind green chilli, coriander, salt to taste, garlic.
12

Mash and mix Brinjal to the above prepared chutney with hand or can pulse once.
13

Brinjal Chutney is ready to be enjoyed with Ragi rotti, Jowar rotti.
14

Coarsely grind the garlic, green chilli, coriander, turmeric and salt to taste.
15

Add the coconut to the above chutney and pulse in mixer or can mix with hand. Mixing with hand.
16

Coconut Chutney ready to be enjoyed.
17

Mixing the chutneys with hands add taste to the chutneys.
18

Ragi rotti can be enjoyed with Roasted Brinjal Chutney and Coconut Chutney.

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Shubha Niranjana @cook_13635178

on October 11, 2020 08:37

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