Name: Ragi Rotti recipe by Rajeshwari Shyam Bhat at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3
Ingredients: 1 cup ragi flour; 1 cup water; 1 finely chopped onion; 1 grated carrot; 1/4 cup grated coconut; 1/4 cup grated cucumber; 2 tea spoon finely chopped coriander leaves; Salt to taste; I sprig finely chopped curry leaves; 1 finely chopped green chilly; 1 cup cooking oil; 1/4 cup ghee

Ingredients Serving: 3

1 cup ragi flour
1 cup water
1 finely chopped onion
1 grated carrot
1/4 cup grated coconut
1/4 cup grated cucumber
2 tea spoon finely chopped coriander leaves
Salt to taste
I sprig finely chopped curry leaves
1 finely chopped green chilly
1 cup cooking oil
1/4 cup ghee

Instructions

Take water and salt in a big pan and bring it to boil.
Add ragi flour to the boiling water and switch off the flame. Mix well. Close the lid, let it cool 7 minutes.
Now add grated coconut, carrot, cucumber, chopped green chilly, coriander leaves, curry leaves and onion. Mix well.
Knead soft and stiff pliable dough. It should be softer than chapathi dough.
Divide dough into 8 equal portions.
Take banana leaf or polythene sheet. Drizzle few drops of oil over it and spread it evenly. Suppose you are using banana leaf no need of drizzling oil.
Place one dough ball over it. Grease our fingers with water, then pat it as thin as possible. If you can't pat through the fingers you can cover it with another leaf or polythene sheet and press it by using papad maker.
Heat roti tawa over medium flame. Smear oil on the surface of tawa. No need of repeat this process before making each rotti.
Transfer patted rotti on to the surface of tawa. Spread 1 tea spoon oil around its edges.
Let it cook until bottom surface turns dark in color. For this it will take around 1 minute.
Flip it over another side. Spread the oil around its edges and cook for another 1 minute.
Transfer to a serving plate and spread ghee over it. It tastes good when served in hot.

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