Ragi rotti ( Finger millet roti)

Ingredients

Ragi flour— 2 cups

Fresh  grated coconut—1 cup

Green chillies chopped finely—1 

Jeera seeds (jeerige//cumin seeds)—2 tablespoon 

Salt to taste

Coriander leaves chopped ( kothambari soppu)—3 tablespoon 

Curd —2 tablespoon 

Warm water to mix dough.

Oil to make rotti

Method 

In a mixing bowl take all the ingredients except oil and mix well.

Now add warm water little by  little and mix the ingredients until you get a soft dough.

Cover it with a lid and let it rest for 20 to 30 minutes.

now take a iron tava or skillet and grease with oil.

Take a small portion of the dough and place it on the centre of tava,and press it gently with your fingers to make a round circle.wet the hand while pressing.

The rotti must be neither too thin nor too thick.

Now make hole in the centre and  few around .

Pour oil around the edges and in the holes.

Place tava on stove and cook on medium flame covering with a lid.

After 3 to 4 minutes ,rotti becomes brown.

Remove from tava .

Serve hot  rotti with chutney,curry or dal of your choice.

 

To make next rotti tava should become completely cool.

Note

You can add chopped onion,carrot, ginger grated to the dough to enhance taste.