Raggi Atta beetroot khandvi

Take the yogurt in a bowl. Add water and stir well till smooth.

Grind boiled beetroot, chilli and ginger. Add a little water and strain through strainer for a smooth paste. Add buttermilk or fresh yogurt to add in the sourness.

Add the ragi flour with a wired whisk, keep on stirring and mixing till all the lumps are dissolved and you get a smooth batter. There should be no lumps in the batter. You can also use a hand held beater to mix the batter.

Spread oil on plates or on a tray. You can also use the back of a large baking tray or your kitchen counter top. Mix the chopped coriander leaves and grated coconut. Keep aside.

Pour the batter in a sauce pan or a broad frying pan. Turn on the stove top and keep the flame to the lowest and to stir. Keep on stirring when the khandvi batter is getting heated up. Lumps begin to form and you have to continuously stir it.

Spread a few teaspoons of the batter on a greased plate. Let it cool a bit and then begin to roll. Allow it to cool and then sprinkle coconut and coriander leaves sparingly and temper the khandvi rolls. Cut into equal size and serve.