Ragi Rotti

 

Ingrediants:

One cup each of ragi and rice flours

Wheat flour – 1/2 cup

A mix of finely sliced coriander leaves, green chillies and curry leaves – 2 tablespoons

Shredded coconut – one small cup

Jeera  – 2 teaspoons

finely shopped onions – 3

crushed ginger – 2 teaspoons

grated carrot – 1/2 cup

grated cucumber – 1/2 cup

grated cabbage – 1/2 cup (optional)

 

Method:

 

Put all ingredients in a large vessel.  Add salt according to taste. Add water gradually while kneading the mixture to make a soft dough.

 

Pick up a lemon sized lump of the dough and flatten it out on a greased griddlewith your fingertips. .  Dip your fingers in water to help spread out a smooth, thin roti.  Now place the griddle on fire, add a little oil around the sides, like you would for dosa) and cook on a normal flame.  Cook both sides of the roti and serve hot with butter and a chutney of your choice.. 

 

For the next roti, you have to cool the griddle and repeat the process.  So keep two griddles to use alternately.

For more Ragi (Finger Millet) recipes visit: http://www.want2learn.com/recipes/ragi-recipes