Friday, August 17, 2012

Sprouted Green Gram and Finger Millet Rotti


Sprouted Green Gram/ Hesaru kalu - 2 cups
Rice - 1/2 cup
Finger Millet/ Ragi - 3/4 cup
Onions - 2
Green Chillies - 4
Ginger, grated - 2 tbsps
Salt to taste
Ghee/oil for roasting each rotti


  1. Soak rice and ragi in water for 2-3 hours.
  2. Grind together rice, ragi and green gram along with ginger and green chillies into a coarse batter adding water.
  3. The consistency of the batter should slightly thicker than dosa batter.
  4. Add chopped onions and salt. Mix well.
  5. Place a big laddle full of this batter on a preheated griddle.
  6. Spread the batter evenly on the griddle and let it cook covered.
  7. Sprinkle little oil/ghee on top of the rotti and flip the side.
  8. Let it roast on medium flame.
  9. Serve it hot with tomato sauce or chutney of your choice.

Variation: You can add grated carrots, beans or any other leafy vegetables to the batter.


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