Ragi Roti

🔥 Prep

• Peel and finely chop the 1 pc onion.
• Slit the 2 pcs green chillies lengthwise and finely chop them.
• Measure out 3 tbsp grated coconut.
• Measure out 1 tsp cumin seeds.
• Rinse the 10 pcs curry leaves and pat dry.
• Measure out 150 ml warm water in a bowl.
• Measure out 1 tsp salt.
• Measure out 2 tbsp oil for the dough and cooking.

🔥 Cook

• 1. In a large mixing bowl, combine the 250 g ragi flour, chopped onion, chopped green chillies, grated coconut, cumin seeds, curry leaves, and salt; mix well.
• 2. Add the 2 tbsp oil to the dry mixture and rub in with fingertips until the mixture resembles coarse crumbs.
• 3. Gradually pour in the 150 ml warm water while stirring with a spoon, then knead the mixture into a smooth, soft dough; if the dough feels too dry, add a little more warm water, a tablespoon at a time.
• 4. Cover the dough with a damp cloth and let it rest for 5 minutes.
• 5. Divide the dough into equal portions (about 8‑10 balls) and flatten each ball between your palms or using a rolling pin dusted with ragi flour to form a disc of roughly 6‑inch diameter and about ¼‑inch thickness.
• 6. Heat a non‑stick tawa or skillet over medium heat until hot; lightly brush the surface with a few drops of oil.
• 7. Place one rolled roti on the hot tawa and cook for 1‑2 minutes until small bubbles appear on the surface.
• 8. Flip the roti and cook the other side for another 1‑2 minutes, pressing gently with a spatula; drizzle a few drops of oil around the edges if desired.
• 9. When both sides show golden‑brown spots and the roti is cooked through, remove it from the tawa and keep warm; repeat steps 6‑8 for the remaining dough balls.
• 10. Stack the cooked ragi rotis on a plate, covering them with a clean kitchen towel to retain softness.

🔥 Serve

• Serve the ragi rotis hot with a side of coconut chutney or tomato‑onion chutney.
• Pair with a bowl of plain yogurt or raita for a cooling contrast.
• Accompany with spicy pickle (such as mango or lime pickle) for added tang.
• Optionally, serve alongside a simple vegetable sambar or lentil dal for a complete meal.