Ragi Rotti is type of Indian bread prepared using Finger Millet/Nachni.
Time Required:30 minutes
4 Cups Ragi Flour
1.5 Cups Grated Fresh Coconut
6 Green Chilies, Chopped finely
1 Cup Coriander Leaves, Chopped finely
1.5 Cups Onions finely chopped
2 tsp Jeera (Cumin) Seeds
1 Cup Boiled Avarekayi/Flat Beans (Optional)
Salt to taste
½ Cup Oil
Oil for greasing the pan and shallow frying
Heat ½ Cup Oil and mix it with Ragi Flour, Coconut, Green Chilies, Avarekayi, Coriander Leaves, Onions, Jeera, Salt and required amount of water to a soft dough. Divide it into a tennis ball size balls. Grease a tava/flat pan and press a ball of dough thinly spreading and shaping into a circle. Make few holes here and there so that the rotti/bread does not puff up. Now sprinkle a teaspoon of Oil over it and roast it until done. Remove and cool the tava before preparing the next one. Repeat for all the balls and serve Ragi Rotti with chutney and butter.