Name: Ragi Maavu Roti (Ragi/Nagli/Finger millet Flour Roti) recipe by Madhuli Ajay at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients:  1 cup Ragi flour;  1 large onion, finely chopped;  5-6 green chilies, minced;  A handful of fresh coriander leaves, chopped;  1/4 cup fresh coconut, grated;  1 teaspoon cumin seeds; Oil as required for cooking the Roti; Salt to taste; Water as required

ABOUT Ragi Maavu Roti (Ragi/Nagli/Finger millet Flour Roti) RECIPE

Ragi Maavu Roti or Finger millet flour Roti is a rustic preparation from Karnataka, usually served for breakfast. These healthy rotis (or pancakes) are made by combining Ragi flour,onions, chillies and coconut. You can also add greens like dill, fenugreek, spinach or other vegetables like carrots to up the health quotient. You can make similar Rotis using Jowar, Bajra or Rice flour.

Ingredients Serving: 2

 1 cup Ragi flour
 1 large onion, finely chopped
 5-6 green chilies, minced
 A handful of fresh coriander leaves, chopped
 1/4 cup fresh coconut, grated
 1 teaspoon cumin seeds
Oil as required for cooking the Roti
Salt to taste
Water as required

Instructions

Combine the flour, onion, green chilies, coriander leaves, salt, cumin seeds and coconut in a mixing bowl.
Mix and add just enough water to make a soft dough.
Divide the dough into 4-5 balls (or more if you want smaller rotis)
Heat cast iron griddle.
Grease the griddle with some oil (about ½ teaspoon )
Place a plastic sheet or wet kitchen towel on a flat surface.
Place a dough ball on it and pat it with your hand/fingers to spread it evenly and as thinly as possible.
You can grease your fingers with little oil so that the dough does not stick to your fingers.
Make a hole in the center of the roti. This helps to cook the roti evenly .
Carefully invert the plastic onto your hand (or directly on the griddle) and place the roti on the griddle.
Cook on low or medium flame, using as much or as little oil as required.
Flip and cook on the other side.
Serve hot as it is or with chutney, pickle or curd on the side

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