Ingredients:

1. 1 cup Ragi Flour

2. 1/4 cup Finely Chopped Onions

3. 1/4 cup Finely Chopped Coriander Leaves

4. 1/2 teaspoon Cumin Seeds

5. 1/4 cup Grated Coconut (optional)

6. Salt, to taste

7. Water, as needed

8. Ghee or Oil, for cooking

Instructions:

• Mixing the Dough:

  • In a mixing bowl, combine the ragi flour, chopped onions, coriander leaves, cumin seeds, grated coconut, and salt.

  • Gradually add water and knead the mixture into a soft, pliable dough. The consistency should allow you to easily make round balls.

• Divide and Shape:

  • Divide the dough into golf ball-sized portions.

  • Take one portion, roll it between your palms to make a smooth ball, and then flatten it slightly.

• Rolling the Roti:

  • Place a portion of the dough on a clean surface or rolling board.

  • Using a rolling pin, roll the dough into a flat, round roti. Aim for a thickness that suits your preference.

• Cooking:

  • Heat a tawa or skillet on medium heat.

  • Place the rolled ragi roti on the hot tawa and cook for a minute or two until you see bubbles forming.

• Flipping and Cooking Again:

  • Flip the roti using a spatula and cook the other side. You can apply a little ghee or oil on both sides for a crispier texture.

• Serve:

  • Once both sides are cooked to your liking, remove the ragi roti from the tawa.

  • Serve hot with yogurt, pickle, or any side dish of your choice.

This nutritious and gluten-free ragi roti is not only simple to make but also a delicious addition to your meal. Enjoy!