Ragi Roti

Ingredients:

• 1 cup ragi flour (finger millet flour)
• 1/4 cup whole wheat flour
• 1 small onion, finely chopped
• 1 small carrot, grated
• 2 tbsp fresh coriander leaves, finely chopped
• 1 green chili, finely chopped (optional)
• 1/2 tsp cumin seeds
• Salt to taste
• Water, as needed
• Oil or ghee, for cooking
• Instructions:

Instruction: 

1. In a mixing bowl, combine the ragi flour, whole wheat flour, chopped onion, grated carrot, coriander leaves, green chili, cumin seeds, and salt.
2. Gradually add water and knead the mixture into a soft dough. The dough should be pliable but not too sticky.
3. Divide the dough into small balls (about the size of a lemon).
4. Dust a rolling surface with a little ragi flour.
5. Take one dough ball and flatten it slightly with your hands.
6. Using a rolling pin, gently roll it out into a circle about 5-6 inches in diameter. If the dough sticks, sprinkle some more ragi flour on the surface and the rolling pin.
7. Heat a tawa or griddle over medium heat.
8. Place the rolled-out roti on the hot tawa.
9. Cook for about 1-2 minutes on one side until bubbles start to appear.
10. Flip the roti and cook the other side for another 1-2 minutes.
11. Drizzle a few drops of oil or ghee around the edges of the roti and cook for an additional minute on each side until both sides are cooked well and slightly crispy.
12. Remove the roti from the tawa and place it in a container or wrap it in a clean kitchen towel to keep it warm.
13. Repeat the process with the remaining dough balls.
14. Serve hot with your favourite curry, chutney, or yogurt.

Enjoy your delicious and nutritious ragi rotis!