Raagi Bhakri

During summers in Bhatkal (Karnataka), every morning we were treated to Raagi-neru. A watery concoction of raagi ground with a bit of coconut and jaggery. My grandmother advised that this would keep our insides cool from the summer heat. We’d hurriedly gulp a few glasses and dash into the orchards, chasing dragon flies!

I recently saw two recipes for Raagi Roti (or Bhakri) and convinced M to give it a try.We followed two similar recipes; one by Latha from Yum Blog! and the other by Asha of Foodies Hope. There are slight variations, so go ahead and check them out.The bhakri had a nice earthy taste and was slightly gritty. The red onions and chillies gave it a nice zing and did not need any chutney to go with it. It did dry my mouth, and I gulped a couple of glasses of water and juice. I quickly chomped down two bhakris and was surprisingly full for the rest of the day. It sits strongly in your stomach. This ability to fill you must be an important reason why raagi is a staple amongst the poor laborers in Northern Karnataka. This would be a great snack to power you on a long hike.

Ingredients (essentially from Latha’s post)

  • Raagi flour – 1 cup; see making Fresh Raagi Flour
  • Cilantro, finely chopped – half bunch
  • Red onion, 1/2 of medium sized, finely chopped
  • Green chilly pepper, 2 finely chopped
  • Salt to taste
  • Method:

  • Mix ingredients in the least amount of water and knead into a smooth soft dough.
  • Set aside for 15 minutes.
  • Spread a few drops of oil on a hot tava (pan), place a ball of dough and pat it to a pancake. Try to get it as thin as possible.
  • It helps to rub oil on your fingers to prevent them sticking to the dough
  • Roast covered over medium heat
  • Flip and roast other side as well.
  • Don’t crisp, but leave soft.

A little background: Raagi is also called African millet or red millet, and was introduced into India four millenia earlier from Ethiopia. In Maharashtra it is called Nachani and in Konkani, we call it Nanchano. The raagi crop grows well in arid lands making it popular amongst farmers in parts of the dry Deccan plateau. The seeds once harvested are also resistant to insects and spoilage and another reason raagi has become a staple of farmers. And it unusually brings vital amino acids to an otherwise starchy diet.Give it a try! Eat Healthy!

32 thoughts on “Raagi Bhakri

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  1. I had always liked the Nachani bhkari in plain version, as it is easy to make and wholesome. And, when I tried your recipe of bhakri with onion, corriander and green chillies, I had just fallen in love with it. It’s just great. Thanks for spreading the word about authentic Indian dishes like this.

  2. Hi Sirisha:
    Good luck with your academic work!
    actually we will be leaving for india next week and will only return at the end of Dec. πŸ˜€ So I won’t be browsing or commenting either. Living life is more important!
    Good Luck!

  3. Such a healthy rotti Arun…….I want to taste them :-))

    Please don’t mind If I don’t comment the next few months as I would terribly busy with my academic work……Hope u understand dear….I will be back in no time πŸ™‚

  4. Sia –
    you have me figured out! All you gals out there are so amazing, and do wonders in the kitchen – and all your writeups are so heart warming too. What am I to do?
    And I keep sending various links to M and she is inspired to try different foods too! So works out well πŸ™‚

    I think raagi, particularly, is very resistant to spoilage, thus its popularity amongst poor farmers. so your raagi flour is likely still great! Try something!

    AND, I have been traveling the last so many weekends, so did not get a chance to get our things together. This is THE weekend. Excited!

    And wordpress scolded you, did they? I am gonna have a word with them!!!! How dare they!
    Thanks Sia!

  5. arun, now i know why u r visiting few food blogs. to pick some delicious recipes and convince M cook for u πŸ˜‰ he he… but it surely looks gr8. i cant remember the last time i had raagi rotti. used little raagi flour in thalipeth for RCI-Maharashtra. i guess i need to check if that flour is still edible πŸ˜‰

  6. WoW Rachna: Good to hear that your kids are raised on ragi! They will grow to be strong! :-))
    I had read somewhere that Raagi was originally from Africa (Ethiopia), so it makes sense that you have better and more tastier varieties there. Enjoy!

    Let us know how your raagi idli and dosas work out!
    thanks for sharing ‘mabele.’

  7. hey arun… when my son was born… i heard its the best solids to start the baby on and went around searching all asian shops looking for ragi…. finally i found some kerala grown ragi and made ragi kheer which he loves till today….

    but in the baby food’s aisle i decided to try an african baby food which was called ‘mabele’… when i opend the packet at home…i relaised it was the same ragi !!! some more research from my african friends confirmed that it was indeed millet and its very nutritious, filling and economically affordable grain!!!

    and locally grown ragi is more tasty ..in my opinion… i want to try ragi idli and dosai… πŸ™‚

  8. Hi Arun

    I’ve been enjoying your articles. Are you going to the Alumni function? Please write about the reunion.

    Regards

    Ravi
    Oz.

  9. Thank you Saroj. Yes absolutely, like an uttapam.
    yeah, indian cooking seems like a ‘production.’
    But this one is easy. You just need a mixing bowl and a flat pan! No need for a blender either.
    I try to stay away from rice, but get it about twice a week. The rest of the weeks is Chapattis πŸ™‚

  10. It reminds me vaguely of Uthapam. I wish I had more ingredients/cookingware to make Indian food more often, most I make are rice dishes.

  11. Asha –
    This was inspired by your post! So a big thanks to you!
    No, we did not make khara chutney. We had ‘puddi’ but even that was not necessary – the bhakri/roti was that tasty!

    It would be perfect for a winter brunch! Thanks
    πŸ™‚

  12. My favorite rotti. I love these, takes a little time but worth the effort. Looks great Arun, enjoy! Did you Khara chutney with that?! HHHHOT!!:D

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