Finger Millet (Ragi) Roti

Ragi is the staple food of south-indian people. Ragi is a whole-grain,gluten-free and nutritious alternative to rice and wheat. Back home, we have been fed with ragi malt in our childhood times. I have been experimenting with this grain for a long time and finally, stuck up with the taste of veggie roti made with ragi flour.

Ingredients:

Ragi Flour - 1 1/2 cup
carrot - 1
onion - 3/4
G.chilli - 1
Cilantro - 2 tbsp
Peas - 1/4 cup
Salt
Water

Preparation:

Grate carrot, chop onion, mince g.chilli, chop cilantro and pulse peas in a food processor. Now, take a wide pan and add the flour, followed by all the veggies and salt. Mix and add warm water just enough to make a more pliable dough than chappathi.

Patted Ragi Roti in a wet cloth

Take a wet cotton/muslin cloth. Lay it out on a plate. Take a golf ball sized dough and begin pat the dough on the wet cloth until it becomes a 7" circle (Refer the picture). Season the griddle with little oil and turn over the muslin cloth on top of the griddle. Roti will slip from the cloth and will lay on the griddle. Cook the roti both sides each for 1 minute.

Serve hot with delicious sambar.

Ragi Roti iwith sambar