Ragi / Finger Millet Roti

Below recipe By Hebbars Kitchen

Ingredients

• 6 cup ragi flour / finger millet flour / nachni atta

• 3 onion (finely chopped)

• 3 tsp ginger paste

• 3 chilli (finely chopped)

• few curry leaves (chopped)

• 15 tbsp methi / fenugreek leaves (chopped)

• 6 tbsp coriander (finely chopped)

• 3 tsp cumin / jeera

• 3 tsp salt

• 2.25 cup hot water

• oil (for greasing and roasting)

Instructions

• firstly, in a large bowl take 2 cup ragi flour.

• add 1 onion, 1 tsp ginger paste, 1 chilli, few curry leaves, 5 tbsp methi and 2 tbsp coriander.

• also, add 1 tsp cumin, 1 tsp salt and mix well.

• now add ¾ cup hot water and combine well.

• further, add 1 tsp oil and knead for a minute.

• knead to a smooth and soft dough. add water if required to make a soft dough.

to prepare on banana leaf:

• to prepare ragi rotti on banana leaf, grease the banana leaf. if the banana leaf is not tender, heat slightly and then grease with oil.

• take a ball sized dough and tap gently to a thin thickness.

• make 3 holes, this will help to roast as we can add oil in the centre.

• now flip over to hot tawa and press gently.

• after a minute, peel the banana leaf gently.

• flip over once the base is cooked.

• now add oil and roast both sides until it turns slightly golden.

to prepare on tawa:

• grease the heavy-bottomed tawa with 1 tsp oil.

• take ball sized dough and tap gently to a thin thickness.

• place the tawa on medium flame.

• cook on both sides adding a tsp of oil until it turns golden brown.

• finally, enjoy ragi rotti with butter and spicy chutney.