| Recipe Name: Ragi Roti |
|
| |
| Category: Indian Regional |
Sub Category: Karnataka |
|
| Prep Time |
Cook Time |
Serves |
| 15 mins |
30 mins |
10 |
|
| |
|
|
| |
Ingredients: |
| Ragi flour |
|
2 cups |
| Fresh Coriander |
|
1/2 cup (finely chopped) |
| Onions |
|
1/2 cup (finely chopped) |
| Water |
|
200 ml |
| Green chilly |
|
2 finely chopped (optional) |
| Salt to taste |
|
|
| Oil |
|
1/2 tsp |
|
|
| |
Method: |
- Mix all ingredients except the Oil and knead into a smooth soft dough. Divide the dough into 2 inch diameter balls and set aside.
- Spread a plastic sheet/ banana leaf on a smooth surface. Grease with a drop of oil. Take a ball of the dough and pat into a round pancake of 6 inch diameter. Use a little oil to aid in patting the roti.
- Transfer to a Tava and cook both sides over a medium flame until the roti turns brown in colour.
- Repeat for the remaining dough.
|
| |
|
Tags:
Ragi Roti, dough , 1/2 , finely , oil , chopped , diameter , inch , smooth , cup , roti , aid , little , pancake , drop , grease , ball , pat , patting , use , tava |
| |
|
| |
|
| |
