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Ragi Morniga Roti | Ragi Munagaku Rotte Recipe | Ragi Roti Recipe

Rotis Paratha | vegetarian

  • Prep Time 2 Mins
  • Cook Time 20 Mins
  • Servings 3

Ingredients

  • 2 cups Ragi (finger millet)
  • 1 cup Munagaku (Moringa)
  • Salt to taste
  • ½ cup Onion (Chopped)
  • 2 - 3 Pieces Dry Chilles
  • ¼ cup Fresh Coconut (grated)
  • 1 tbsp Garlic
  • Hot water - as required
  • Oil - sufficient to roast the Roti

Instructions

  1. Put all required ingredients into the Ragi Flour and mix into a soft dough using hot water.
  2. Mix in Garlic and drumstick leaves into the dough, squeezing both between fingers and crushing them hard. Let the dough rest for 30 minutes.
  3. Take a round bottomed pot or vessel. Turn it upside down. Spread a wet cloth on the curved bottom. Take the dough the size of a sweet lime, and place on the centre of the cloth. With an oiled or wet hand, gently pat it into a thin disc of ⅛ inch thickness.
  4. Lift up the Roti with the help of the cloth and transfer it on to the Tava. Remove the cloth and let the Roti cook on one side.
  5. Apply a little Oil along the edges and on top and cook slowly on medium flame. Otherwise the Roti will be undercooked. Turn it over and cook well, smearing oil on the other side. If the whole distance is evenly oiled, the Roti will be soft.
  6. Take the Roti off the Tava. This can be eaten with any spicy Chutney.