This rotti is very nutritious and can be eaten for breakfast. But as it is a bit time taking it can be planned on holidays .
INGREDIENTS
1 cup ragi flour
1 large onion
1-2 green chillies
a small bunch coriander leaves
1/2 tsp jeera / cummin seeds
1 tbsp of grated coconut (optional)
salt to t aste
oil for shallow frying
METHOD
RAGI FLOUR |
- Finely chop the onions,chillies and coriander leaves.
- Mix all the ingredients and add water and form a soft dough.
FLOUR READY FOR MIXING |
DOUGH READY FOR PREPARING THE ROTTI |
- Take a small amount of dough and form a ball .
- On a thick bottomed tawa/ girdle apply oil generously and keep a ball of dough on it.
BALL OF DOUGH ON A COLD GIRDLE
- Dip your fingers in water, and flatten the dough by patting it lightly.
- Try to spread it as thin as possible.
ROTTI READY FOR COOKING - Now keep it on the stove,add a few drops of oil, cover it with a lid and cook on medium flame.
- Remove the lid, flip on the other side and allow to cook.
READY TO BE FLIPPED
COOKING ON THE REVERSE SIDE |
ROTTI READY TO BE SERVED |
- Serve hot with a dollop of butter and chutney.
- The dough will spread only on a cold tawa . So use two or three tawas/girdles and alternate to speed up the process.
- Finely grated carrots can also be added while mixing the dough.
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