Ragi Moringa Rotti /(ನುಗ್ಗೆ ಸೊಪ್ಪು)

A Nutritious Karnataka Specialty

Introduction to Nugge Soppu

Nugge soppu, known as Moringa or Drumstick leaves in English, is a powerhouse of nutrition deeply rooted in Karnataka's culinary traditions. In Kannada, we call it "ನುಗ್ಗೆ ಸೊಪ್ಪು" (Nugge Soppu), and it has been a staple in our kitchens for generations. These delicate, feathery leaves are packed with vitamins A, C, calcium, iron, and protein, making them one of the most nutritious greens available.

In traditional Karnataka households, nugge soppu is used in various dishes - from simple palyas (stir-fries) to sambar, chutneys, and rotis. The slightly earthy, mildly bitter taste pairs beautifully with the nutty flavor of ragi (finger millet), creating a wholesome meal that nourishes both body and soul.

About This Recipe

This Ragi Moringa Rotti is a variation of the traditional Masala Rotti or Thalipeet - a beloved flatbread from Karnataka and Maharashtra. Unlike plain rotis, masala rotti is made by incorporating vegetables, greens, spices, and sometimes lentils directly into the dough, making it a complete meal in itself. The beauty of masala rotti lies in its versatility - you can add whatever vegetables and greens you have on hand, making it both economical and nutritious.

What makes this version special is the combination of protein-rich ragi flour with the superfood moringa leaves, along with colorful vegetables like beets, aromatic dill, and crunchy peanuts. It's a perfect example of how traditional recipes can be adapted to maximize nutrition without compromising on taste.

Ragi Moringa Rotti Recipe

Ingredients

• 1 cup ragi flour (finger millet flour)

• 1 cup packed moringa leaves (nugge soppu), washed and finely chopped

• 1/2 cup fresh dill leaves (sabsige soppu), finely chopped

• 1 cup onions, finely sliced

• 1/3 cup peanuts, crushed

• 1 tablespoon sesame seeds

• 1 cup beets, finely shredded

• 2 green chilies, minced

• Salt to taste

• Hot boiling water (as needed)

• Oil or ghee for cooking

Instructions

Preparing the Dough

1. Gather and prep your ingredients: Wash the moringa leaves and dill thoroughly. Remove the moringa leaves from stems and chop them fine. Slice onions thinly, shred beets, crush peanuts coarsely, and mince the green chilies.

2. Mix the dry ingredients: In a large mixing bowl, add the ragi flour, sesame seeds, crushed peanuts, and salt. Mix well.

3. Add the vegetables and greens: Add the chopped moringa leaves, dill, sliced onions, shredded beets, and minced green chilies to the flour mixture. Mix everything thoroughly with your hands, ensuring the vegetables are well distributed.

4. Knead the dough: Now comes the crucial part - add hot boiling water gradually, little by little, while mixing with a spoon or your hands (be careful of the heat). The vegetables and greens will start releasing moisture as you knead. Knead to form a soft, pliable dough that's neither too sticky nor too dry. The dough should be softer than regular chapati dough but firm enough to shape.

5. Rest the dough: Let the dough rest for 10-15 minutes. During this time, the vegetables will release more moisture and the dough will become more cohesive.

Shaping and Cooking

1. Prepare your workspace: Keep a sheet of butter paper or parchment paper ready. You can also use a plastic sheet or banana leaf. Keep a small bowl of water nearby for moistening your hands.

2. Shape the rotti: Grease the butter paper lightly with oil. Take a large lemon-sized ball of dough (about the size of a golf ball or slightly larger). Place it on the greased paper. Wet your fingers slightly and gently tap and press the dough ball outward from the center, forming a thick disc. For masala rotti, you can make them slightly thick (about 1/4 inch) or flatten them like regular flatbread, depending on your preference. Make a small hole in the center - this helps in even cooking.

3. Transfer to tava: Heat a flat griddle or tava over medium heat. Carefully lift the butter paper with the shaped rotti and flip it onto the hot tava. Gently peel off the butter paper.

4. Cook the rotti: Let it cook on medium heat for 2-3 minutes until the bottom side is cooked and shows golden-brown spots. Drizzle a little oil or ghee around the edges and on top. Flip and cook the other side for another 2-3 minutes until well done and both sides have nice brown spots. Press gently with a spatula while cooking to ensure even cooking.

5. Serve hot: Remove from tava and serve immediately with your favorite chutney, pickle, or just a dollop of ghee.

Tips for Perfect Masala Rotti

• Water temperature matters: Using hot water helps bind the dough better and makes it easier to shape.

• Don't add too much water initially: The vegetables will release moisture, so start with less water and add more only if needed.

• Thickness: Traditional masala rotti is slightly thicker than regular chapatis, giving it a unique texture that's crispy outside and soft inside.

• Cooking heat: Medium heat is key - too hot and it will burn outside while remaining raw inside; too low and it will become hard.

• Fresh is best: These rotis taste best when served fresh and hot off the tava.

Serving Suggestions

Ragi Moringa Rotti pairs wonderfully with:

• Coconut chutney,Tomato chutney,Coriander chutney.Groundnut chutney,Simple yogurt or raita,Pickle and ghee or just  butter

• I also love it as a flatbread and top it with hummus and sliced avocado

Variations

Feel free to customize your masala rotti by:

• Adding other greens like spinach, fenugreek leaves, or amaranth leaves

• Including grated carrots or cabbage

• Mixing in some rice flour or wheat flour with ragi for softer texture

• Adding roasted cumin powder or grated ginger for extra flavor

• Incorporating soaked and ground chana dal for protein boost