Raagi Rotti

How to Prepare

1. In a large mixing bowl, combine 5 cups of ragi flour
2. 2 cups of finely chopped onions
3. 1 cup of chopped coriander leaves
4. 10 finely chopped green chilies
5. 2 tablespoons of cumin seeds, and salt to taste.
6. Gradually add 3-4 cups of water to the mixture, kneading it into a soft, pliable dough. The dough should not be too sticky or too dry.
7. Divide the dough into 20 equal portions and shape them into balls.
8. Take a ball of dough and flatten it slightly. Place it on a clean, flat surface dusted with ragi flour to prevent sticking.
9. Using a rolling pin, roll out the dough into a thin, round rotti, about 6-8 inches in diameter.
10. Heat a tawa over medium heat and lightly grease it with 1 teaspoon of oil or ghee per rotti.
11. Carefully place the rolled rotti on the hot tawa. Cook for 1-2 minutes until small bubbles appear on the surface.
12. Flip the rotti and cook the other side for another 1-2 minutes, pressing lightly with a spatula to ensure even cooking.
13. Remove from the tawa and repeat the process for the remaining dough balls.
14. Serve hot with chutney, butter, or curry of your choice.