Rotala - Bavata Flour

Rotala - Bavata (Finger millet) Roti or Rotala

Bavata (Finger millet) Rotala (roti)

We can make Ragi roti same way as well.

Basic Ragi Roti, Nachni Roti A hearty roti that is sure to remind you of home.

The Basic Ragi Roti has a rustic flavour and earthy aroma, which warm your soul and make you feel very contented.

Both the roti need to knead the dough with warm water – otherwise the rotis will break when you roll them. Even then, it still requires a bit of knack to roll nachni dough.

Not to worry, once you roll a few rotis you will get a hang of it.

Serving tips:

One thing about Basic Ragi Roti, or for that matter any other roti made with millet flours, is that it needs to be served immediately – in fact, it is best enjoyed right off the tava, with a Makhan, Raita, a spicy Dal, Papad Vadi or Onion Vadi Shark and ghee gor...

Ingredients:

¾ cup Bavata or ragi (red millet) flour

½ tsp ghee

Salt to taste

Warm water

Method:

Combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough warm water.

Divide the dough into 4 equal portions.

Roll out a portion of the dough into a 5” diameter using a little ragi flour for rolling.

Heat a non-stick griddle on a medium flame and when hot, place the roti gently over it.

Cook it till small blisters appear on the surface. Turn over the roti and cook for few more seconds.

Cook it on an open flame till it puffs up and brown spots appear on both the sides.

Repeat steps to make rest of the rotis.

Serve immediately.