This little and tiny cooking thing, finger millet has reappeared in this space after a little while. Though finger millet is not a cereal of my origin, I happen to use it in many forms like this ragi dosa and idli. But the authentic finger millet recipe suppose to be ragi mudde and ragi rotti among which I have been successful making ragi rotti till date. This pancake is wonderful, whole some and filling one but unless you take extra care while making the dough, ragi rotti can turn hard and chewy some times.
So let’s break this down to less scary and more awesome, healthy and delicious sort of situation. The magical ingredient rice flake which when soaked down can amazingly turn hard and chewy things to soft and tender. Let me give an example, if you include soaked rice flakes in dosa batter, you end up with spongy plus cushiony dosa which just melt in your mouth. Same trick is used in ragi rotti too.
While making the ragi rotti dough, handful of soaked rice flakes can infuse lot of sponginess in the end product. On top of that warm water plays well in boosting the softness of pancake.
Essentially ragi rotti can have lot of vegetables like onion, grated carrot and more of greens like fenugreek leaves and dill leaves. You can add all this up to make a truly delicious and kick-starting breakfast of your day. I have given the basic version without these add-ons but you can take the liberty to take the pancake to the next level.