Best Karnataka Style Ragi Ujju Rotti Recipe Recipe

To begin making the Ragi Ujju Rotti method, in a medium sized vessel, bring the liquid to a bring to a bubble gently in a wok with seasoning and coat.Lower the flame and empty ragi baking flour into the boiling liquid from a cup, empty it in the center of the boiling liquid.Let it get cooked on a low to medium flame untouched for 8-10 moments without lid.Turn off the flame, take a wooden stick or a wooden spatula, run it under a tap to wet it and then combine the baking flour and liquid mixture vigorously until combined.

This step must be done quickly to avoid lumps.

This takes about 2 moments.lid for a couple of moments and let it cool until you can handle the mixture.Drop it on an oiled surface and work the pastry mix well after wetting the hands with liquid.

damp and freshly washed hands are required since the pastry mix is sticky.work the pastry mix for about 5-7 moments to get rid of lumps if any and to smoothen the pre-cooked baking flour.Roll the mixture into a cylinder and divide them equally.

This should give you about 4 equal sized balls.Keep them covered at all times.

work the pastry mix each ball for 15-20 seconds and roll it out just like regular ujju rotis using rice baking flour to dust.

Just make sure you do it slow and steady since the edges might crack.Roll out all the balls and stack the roti one on top of another on a plate first and then start roasting them.

Use a little rice baking flour in-between each, to avoid getting stuck to one another.toasty a Tawa and toasty the Ujju Roti just like a chapati by smearing coat /ghee on both sides.

making will take 1-1.5 moments on each side.present Karnataka Style Ragi Ujju Roti with Steamed produce in Coconut and Lentil Curry or your favorite chutney like Heerekai Sippe Chutney or Kadale Chutney method.