Karnataka Style Ragi Ujju Rotti Recipe
A gluten free Karnataka recipe with ragi flour (finger millet/ nagli), water, salt - to taste. Ready in 40 min, serves 4.
Curated byKavya Sharma🇮🇳
- 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
ragi flour (finger millet/ nagli)(1 cup)water(1 cup)salt - to taste - 2
Lower the flame and pour ragi flour into the boiling water from a cup, pour it in the center of the boiling water
ragi flour (finger millet/ nagli)(1 cup)water(1 cup)rice flour - for dusting - 3
Let it get cooked on a low to medium flame untouched for 8-10 minutes without lid
- 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
ragi flour (finger millet/ nagli)(1 cup)water(1 cup)rice flour - for dusting - 5
This step must be done quickly to avoid lumps
- 6
This takes about 2 minutes
- 7
Cover for a couple of minutes and let it cool until you can handle the mixture
- 8
Drop it on an oiled surface and knead well after wetting the hands with water
water(1 cup) - 9
Moist and freshly washed hands are required since the dough is sticky
- 10
Knead for about 5-7 minutes to get rid of lumps if any and to smoothen the pre-cooked flour
ragi flour (finger millet/ nagli)(1 cup)rice flour - for dusting - 11
Roll the mixture into a cylinder and divide them equally
- 12
This should give you about 4 equal sized balls
- 13
Keep them covered at all times
- 14
Knead each ball for 15-20 seconds and roll it out just like regular ujju rotis using rice flour to dust
ragi flour (finger millet/ nagli)(1 cup)rice flour - for dusting - 15
Just make sure you do it slow and steady since the edges might crack
- 16
Roll out all the balls and stack the roti one on top of another on a plate first and then start roasting them
ghee - roasting - 17
Use a little rice flour in-between each, to avoid getting stuck to one another
ragi flour (finger millet/ nagli)(1 cup)rice flour - for dusting - 18
Heat a Tawa and cook the Ujju Roti just like a chapati by smearing oil /ghee on both sides
ghee - roasting - 19
Cooking will take 1-1
- 20
5 minutes on each side
- 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
ragi flour (finger millet/ nagli)(1 cup)
Nutrition Facts
Per serving
Rate this recipe
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Karnataka Style Ragi Ujju Rotti Recipe
A gluten free Karnataka recipe with ragi flour (finger millet/ nagli), water, salt - to taste. Ready in 40 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
21 steps- 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
ragi flour (finger millet/ nagli)(1 cup)water(1 cup)salt - to taste - 2
Lower the flame and pour ragi flour into the boiling water from a cup, pour it in the center of the boiling water
ragi flour (finger millet/ nagli)(1 cup)water(1 cup)rice flour - for dusting - 3
Let it get cooked on a low to medium flame untouched for 8-10 minutes without lid
- 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
ragi flour (finger millet/ nagli)(1 cup)water(1 cup)rice flour - for dusting - 5
This step must be done quickly to avoid lumps
- 6
This takes about 2 minutes
- 7
Cover for a couple of minutes and let it cool until you can handle the mixture
- 8
Drop it on an oiled surface and knead well after wetting the hands with water
water(1 cup) - 9
Moist and freshly washed hands are required since the dough is sticky
- 10
Knead for about 5-7 minutes to get rid of lumps if any and to smoothen the pre-cooked flour
ragi flour (finger millet/ nagli)(1 cup)rice flour - for dusting - 11
Roll the mixture into a cylinder and divide them equally
- 12
This should give you about 4 equal sized balls
- 13
Keep them covered at all times
- 14
Knead each ball for 15-20 seconds and roll it out just like regular ujju rotis using rice flour to dust
ragi flour (finger millet/ nagli)(1 cup)rice flour - for dusting - 15
Just make sure you do it slow and steady since the edges might crack
- 16
Roll out all the balls and stack the roti one on top of another on a plate first and then start roasting them
ghee - roasting - 17
Use a little rice flour in-between each, to avoid getting stuck to one another
ragi flour (finger millet/ nagli)(1 cup)rice flour - for dusting - 18
Heat a Tawa and cook the Ujju Roti just like a chapati by smearing oil /ghee on both sides
ghee - roasting - 19
Cooking will take 1-1
- 20
5 minutes on each side
- 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
ragi flour (finger millet/ nagli)(1 cup)
About this recipe
A gluten free Karnataka recipe with ragi flour (finger millet/ nagli), water, salt - to taste. Ready in 40 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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