Ingredients:

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!