This food of Karnataka is from the Mysore region where people adore and love to eat finger millet. The people form this place cook this tiny cereal in various forms in order to make it appropriate to consume. I adore their cuisine a lot just because of the simplicity and earthy flavors that make it up. Finger millet as a cereal doesn’t fascinate me but over the years I have learnt to cook palatable food out of it. Those of you who follow me since a while would know my love towards pancakes. Just remember way back I made this ragi rotti which is patted over palm. Patting through the palm over a flat surface does make thin pan cakes but it isn’t thin like chapati. Though it’s truly amazing and delicious, I aimed to fine tune the recipe such that the rotti (pan cake) looks similar to jolada rotti. So this ragi ubbu rotti is here in front of you.
It’s absolutely soft, mellow and easily roll-able. Just notice I mentioned EASILY ROLL-ABLE. Meaning you can simply roll it over a flat surface using a rolling pin as thin as you want. Which is just awesome. Isn’t it? Because rolling really speeds up the process than patting. A big high-five to all the awesome women who prefer rolling over patting. We are friends forever.
I used a little food hack here in this ragi ubbu rotti recipe i.e use of little wheat flour. Because finger millet flour doesn’t have the gluten needed for rolling. So wheat flour addition gives it the necessary gluten. When you mix up both flours in hot boiling water, the dough turns nice and soft. As you roll it to thin pan cake and cook over a skillet, it nicely puffs up like poori. Which can separate like two thin layers. Pairing it with a spicy stirfry, it tastes like heaven on earth.