Ragi Rotti

Ingredients : 

• Ragi flour - 2 cup
• Grated carrot - 1/4 cup
• Onion - 1/4 cup finely chopped
• Capsicum - 1/4 cup finely chopped
• Green chillies - 4-5
• Coriander leaves - 1/4 cup finely chopped
• Jeera - 2 teaspoon
• Asafoetida - 1/4 teaspoon
• Grated coconut - 3 tbsp 
• Curd - 1/2 cup
• Salt to taste
• Boiled water for mixing

Method : 

1. In a bowl, combine ragi flour,carrot,onion,capsicum,green chilles,coriender leaves,jeera,asafoetida, grated coconut,curd and salt.Add boiled hot water and mix well to get a soft dough.
2. Grease the tawa or kadai with oil , take a ball of dough and spread evenly on tawa or kadai. Make it as thin as possible.Make 4 - 5  holes on the rotti , so that it will help to cook well.
3. Again little oil around the rotti and inside the holes. Cover and cook in a medium flame.
4. Flip the rotti , once it turns brown and cook on the other side too for half a minute.

Serve ragi rotti with coconut chutney or chutney pudi and curd or thokku.Apply ghee or butter on the rotti if required. Grated german turnip / navilu kosu or grated cucumber can also be mixed for the dough.

Note : Ragi rotti tastes best with chutney pudi and curd mixture and butter on top of it.Server hot always. Instead of mixing the vegetables to the dough , it can be spread on top of the rotti while pressing the rotti on tawa or kadai.