The other day I was talking to a school friend of mine and she wanted me to make something out of Ragi( finger millet).I usually make Ragi rotti but this time I thought let me make it with small change. I have been thinking of trying this combination of Ragi and oats.So today I finally experimented this combination and surprisingly it turned out very well and tasty. I made peanut chutney along with the Rotti and the combination was just amazing !
I immediately called my friend and told her about this combination. She was very happy to hear this recipe and she wanted me to put it across in the blog immediately.
Before I pen down the recipe let me give you a a brief introduction of these two super grains!
Ragi or finger millet is one of the most nutritious and healthy cereals.A generation ago, many Indians, especially in the southern part of the country, were familiar with ragi or finger millet .The once well-known cereal is however totally absent in most people’s diets today. This is quite surprising and unfortunate, considering the nutritive and therapeutic value of finger millet for the human body. Besides, it is a very adaptable crop that is admirably suited to Indian climatic conditions, making it doubly significant. Let’s take a look at a few of the benefits of finger millet.
- Ragi has high protein content
- Ragi is a rich source of minerals
- Ragi controls diabetes
- Ragi has anti-microbial properties
- Ragi has anti-cancer potential
- Ragi reduces “bad” cholestrol, prevents cardiovascular disease
Now talking about Oats , they are mainly eaten as porridge, as an ingredient in breakfast cereals and in baked goods (oatcakes, oat cookies and oat bread). Over the past few decades oats have become a very popular “health food”.Oats are loaded in dietary fiber (containing more than any other grain) and have a range of healthy cholesterol-lowering properties.The possible health benefits of oats include: reducing the risk of coronary artery disease, lowering levels of cholesterol, and reducing one’s risk of colorectal cancer.
Ingredients for the Oats and Ragi Rotti
Serving Size : 8-10 Rottis
Preparation Time : 15-20 mins
Cooking Time : 10 mins
Total Time : 25-30 mins approx
Ragi flour( finger miller flour) 2 cups
Oats ( finely powdered) 1 cup
Cumin seeds 1 tsp
Peanuts ( crushed ) 2 tbsp
Carrot 1 medium size
Methi/ fenugreek leaves 1 bunch(finely chopped )
Dill/ Soya leaves 1/2 bunch(finely chopped)
Coriander leaves 4 tbsp (finely chopped )
Onion 1 medium size
Green chilly(optional ) 1 small
Grated coconut 1 cup
Flax seeds.( optional) 1 tbsp
Salt To taste
Water( Luke warm) 1 cup approx
Oil 1 tbsp
Ghee 1 tbsp
Baking sheet/ aluminum foil/ parchment paper
Method to make the Rotti
- First powder the oats in a mixer jar / blender.
- Wash all the greens ( coriander , methi/fenugreek, dill/soya leaves ) in salt water and clean it thoroughly.Once cleaned chop them finely and keep it aside.
- Peel and grate the carrot.
- Crush the peanuts.
- In a big bowl add oats and Ragi flour, crushed peanuts,grated coconut and carrot, all the greens, onions, green chilly( in case of kids don’t add the chilly since it might be spicy for them)
- Add salt and the cumin seeds and just throughly mix all the ingredients well before adding water.
- The mix would look like this .
- Add 2-3 tbsp of water at a time & prepare the dough.
- The dough will be soft & a bit sticky. Consistency of the dough should be like a patty dough consistency.
- Add a little oil while making the dough to keep it little moist .
- Let the dough sit for about 15-20 mins for it to settle well.
- Now roll a ball size in your palm
- Grease the aluminium foil & pat them on the aluminum foil or a baking paper/ parchment paper to ease the patting
- Heat the tava/pan/griddle. When the tava is hot, grease the same.
- Put the aluminium foil(I used a baking paper , aluminium foil works great too!) on the griddle (rotti side on the griddle).
- Either u can transfer the Rotti with your hand on to the tava else,cook the rotti along with the aluminium foil for 30-45 secs. Slowly remove the foil.
- The rotti gets transferred from the foil to the tava/pan.Add oil or ghee around the rotti & also few drops on top of the rotti. Ghee would give the extra taste to the rotti .
- Cook it covered on a medium-high heat on both sides.You have to cook both the sides proportionately.
- Remove the cooked rotti.
- Repeat the patting & cooking procedure.
- Serve the rotti hot with a chutney.
Peanuts 1 cup
Green chilly 1 Medium Size
Tamarind 1 inch size approx
Jaggery 1 tbsp
Salt To Taste
Water 1/2 cup
Oil 1 tsp
Mustard seeds 1/2 tsp
Curry leaves 4-5
Red Chilly 1
- Dry Roast the peanuts in a pan till it turns brown and roasted and then transfer it to a jar
- In the same pan heat a drop of oil and roast the green chilly till for about 30 sec
- Now in the jar along with the roasted peanuts, add the green chilly, jaggery,tamarind,little water and salt and blend it well till it becomes soft and smooth.
- Transfer it to a bowl and do the seasoning.
- For the seasoning, in a small pan heat the oil, once the oil is heated add the mustard seeds, allow it to splutter and then add the curry leaves and red chilly and heat it for about 30 secs and then remove it and season the chutney.
Hot and tasty ragi and oats rotti with fresh peaut chutney ready to serve. In fact,my kids too loved this !