Soft and crispy, healthy ragi roti, a super delicious roti
Ingredients
1 Cup ragi hittu/ragi flour
Salt to taste (1/2 Tsp~)
½ Tsp sugar
1 Tsp jeera
2 finely chopped green chillies
1 Cup water~
½ Cup packed grated coconut
½ Cup finely chopped onions (optional)
Finely chopped coriander
Oil to make rotis
Method
In a bowl, take ragi flour
To that add salt and sugar and season well
Tip in the jeera and chopped green chillies
Mix well and make a well in centre
Pour about ¼ Cup boiling water
With the help of a spoon or spatula, spread the ragi flour from sides of the bowl on top of the boiling water, do NOT touch by hand, set aside for 15 minutes
Next add grated coconut
Finely chopped onions can go in next along with chopped coriander
Mix slowly with a spoon or spatula, the mixture looks crumbly
Now start kneading the dough, add little water
Add some more water and knead
When it comes together, apply oil and set aside for 15 minutes
To make roti, use the direct pan method or use my holige haale or plantain leaf method from this recipe
Take a big orange sized portion of the dough
Place it on the tawa, start pressing with the tips of finger
Dough starts spreading into a thin roti
Press thin roti and make a hole in the centre
Drizzle some oil on the sides and in the centre, cover and cook on medium flame
Once it looks cooked, slowly flip and cook on other side
Drizzle little more oil
When roasted and cooked on other side, ragi roti is ready
Serve hot with shenga chutney pudi or chutney and ghee or yogurt
Notes
Adding grated coconut makes the rotis soft, so do not skip
Adding onions is optional but adds a delcious crunch
Boiling water added to the dough makes it soft and viable to knead, it creates a steamed environment and softens the flour before adding other ingredients
Recipe by Food Of Interest at https://foodofinterest.com/ragi-roti/