Warli Nagli Rotla
A dense, earthy finger-millet flatbread hand-patted and roasted on a griddle, the daily staple bread of Warli tribal households.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Tawa
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 4 g
- carbs
- 40 g
- fibre
- 6 g
- protein
- 5 g
- calories
- 210 kcal
Instructions
- 1
Put the ragi flour and salt into a bowl. Slowly pour in the hot water.
- 2
Stir with a spoon until cool enough to touch. Knead into a soft, slightly sticky dough.
- 3
Divide the dough into four portions.
- 4
Wet your palms with water. Pat each portion on a damp cloth or banana leaf into a thick round disc.
- 5
Heat a tawa (flat griddle) on a medium flame. Carefully transfer the flattened disc onto it.
- 6
Cook for 3-4 minutes. Flip over and cook the other side until brown spots appear.
- 7
Gently press the edges with a clean cloth so it cooks evenly.
- 8
Spread a little groundnut oil over it and serve hot.
Chef's tips
Keep your hands wet while patting the dough so it does not tear. Serve immediately because rotla (flatbread) hardens as it cools.
Ingredient substitutions
- finger millet flour → sorghum (jowar) flour
Storage
Best eaten fresh; keeps for a few hours wrapped in cloth.
Reheating
Warm briefly on a hot tawa with a few drops of water.
Common mistakes to avoid
- •Using cold water, which makes the dough crack while patting.
Serving suggestions
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