Preparation:

• Fine chop onions, green chillies and coriander leaves.

Recipe to make ragi roti:

How to do seasoning:

• Heat oil in a frying pan, add gram dal and urad dal.
• Put onions, green chillies.
• Add some salt and fry the onions to a translucent color.
• Set aside the seasoning.

How to make ragi rotti dough:

• In a large mixing bowl, take ragi flour and whole wheat flour. Wheat flour gives enough gluten to keep the ragi dough from falling apart. But if you like gluten-free diet then please avoid wheat flour and proceed only with ragi flour. Therefore make small sized rotis to avoid breaking.
• Now add the prepared seasoning and salt required for the roti.
• Also, add finely chopped coriander leaves.
• Mix everything together and combine well with hands by adding water gradually.
• Prepare a thick roti dough in such a way that it should be soft enough to tap with fingers and not too sticky. Adjust water addition accordingly.
• Finally, add a teaspoon of oil and apply on top of the dough to avoid drying.

How to make ragi roti:

• Apply some oil in a thick plastic sheet or banana leaf.
• Scoop a ball sized dough, flatten it gently with oiled fingers as thin as possible.
• Be careful while making roti as it may stick.
• Meanwhile, heat a dosa tawa, drizzle few drops of oil.
• Invert the flattened roti dough carefully on the hot Tawa.
• Fry the ragi roti in medium temperature. You can close with a lid to make extra soft rotis.
• After around five minutes, flip sides and drizzle few more drops of oil.
• Cook for few more minutes until u see the color change.
• Ragi changes from light color to dark chocolate color with fried spots here and there.
• Switch off and serve with plain curd or masala curd or tomato chutney. Ragi rotti goes well with pickle too.