Ragi (Millet) Roti

INGREDIENTS:

1 cup ragi flour
2 finely chopped green chillies (opional)
1/2 tsp cumin seeds
Pinch of asafoetida or hing (optional)
1 tbsp chopped fresh coriander leaves
1 Cup chopped fresh Dill/Rosemary leaves
2 tbsp grated fresh coconut (optional)
1 onion finely chopped
Salt to taste
2 cups water

HOW TO MAKE:

1)   Put 2 cups water in a vessel and bring the water to boil. Add all the ingredients except the Ragi flour.

2)    Once it boils, add the flour and switch off the stove.

3)    Mix the Flour well in such a way that its evenly mixed with all the ingredients and resembles dough.

4)    Allow to cool for 5 Minutes. Then make small sized balls out of the dough.

5)    Roll out these balls on a roling board spreading it as thin as possible into a circular shape of approx 6" in diameter.

6)   Pre-heat the griddle spreading a tsp of oil and carefully transfer the rolled out ragi roti onto the griddle

7)    Cook for about a minute,flip and cook for another minute.Keep flipping till its well cooked on both sides.

8)   Serve hot with chutney.

 RATING NOTES:

              DIFFICULTY LEVEL    :   EASY

              RATING  POINTS         :    9/10**

**  Be careful when using the water to mix the dough as excess water can spoil the dough by making it watery/sticky. To avoid this, just take out a little of the boiling water in a small bowl before mixing in the vegetables and the dough. You can use this water while mixing the flour if you find the flour looks dry at any point of time.