Ragi Roti

Breakfast according to me is one of the most exciting meals. My father always enjoys his breakfast and this gene has been passed on. I make this dish when I have to myself a lazy Sunday morning. The dish is very simple and very flexible as well ( like most of my dishes). You could make numerous modifications to it. Here is my basic recipe.

Ingredients

Ragi flour : two cups

Cumin: 2 teaspoons

Grated coconut : one fourth a cup

Dill leaves : half a cup

Chopped onion : one fourth a cup

Grated carrot : optional

Chopped green chillies: 2 tablespoons you could add more if you like it spicy

Water to make the dough

Method

Crush cumin gently with your hands and add it to a bowl. To it add the flour

Now add salt and all the other ingredients except for water

Once all the ingredients are mixed uniformly add water and knead the dough/batter

Heads up : the batter/Dough is going to be wet or rather slightly semi solid. Frankly there is no correct consistency as long as the concoction is not too wet or too dry

For making the roti I use a thin tava. Do not place it on the stove , instead spread oil and pat the roti by hand to make a thin roti. Once flattened out put the tawa/griddle on the stove and let it cook on one side

Once cooked turn over the other side

Serve hot with a tangy chutney

Note : The roti is very filling so plan accordingly. Remenber to cool down the tawa before making the next roti or else it will stick to the tava. I just run the tava under hot water to cool it down.