Ragi Roti

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READY IN: 21mins
SERVES: 2
YIELD: 2 roti
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup millet flour
  • 1
    onion, chopped
  • 1
    chili, green, chopped
  • 2
    tablespoons coconut, flaked
  • 1
    tablespoon cilantro, chopped
  • 12
    teaspoon salt
  • 2
    teaspoons sesame oil
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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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