Ragi Roti
This is my favorite gluten free roti. Traditionally it is made with ragi flour (finger millet flour), but I've successfully made it with millet flour and sorghum flour, too. If you can get ragi flour in an Asian grocery (sometimes also found under the name kurakkan flour), try it, it is very healthy and tasty. I'll post the recipe with millet flour because I don't think that the nutrition info contains ragi. If you can get fresh coconut, use 2 tablespoons freshly grated coconut. Otherwise use desiccated, unsweetened flaked coconut as I usually do. It takes a little practice to get the right consistency of the dough. It must neither be too soft nor too dry.
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DIRECTIONS
- Finely chop onion, chili and cilantro.
- Mix with millet or ragi flour, salt and coconut.
- Slowly stir in water and form into dough ball which must not be too soft.
- Divide dough into two balls.
- Place a griddle or tava on the stove, grease with one teaspoon sesame oil and place one dough ball in the middle.
- Carefully flatten ball with your fingers as thin as you like it, poke some small holes in it and heat to medium heat. Drop some oil onto the roti, cover with lid and cook for 4-5 minutes.
- Remove lid, carefully turn the roti and cook for another 2-3 minutes.
- Prepare the second roti the same way.
- Serve hot with chutney or vegetables.
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