Ingredients:4 cups Ragi or Millet Flour1 cup onions Chopped
5 green chilies
½ cup coriander leaves
8 curry leaves
½ cup roasted peanuts (Remove the peel and coarsely grind in a mixer)
3 tsp cumin seeds
Salt to taste
1 tsp ginger chopped
¼ cup rice flour
Direction:
In a large mixing bowl combine all of the above ingredients. Add little water and mix well to bind into a dough (almost like chapatti dough). To make the rottis, take a ball size of dough onto a greased nonstick pan, place in the center and flatten the dough into a circular rotti starting out from the center. Make a circular rotti making sure it is even all over. Drizzle a little oil or spray on some Pam spray, cover with a lid and cook for about 3 to 5 minutes. The rotti will change color at this point (from lighter to darker brown). Remove the lid and roast until the rotti is slightly roasted, Turnover if needed and cook for another minute. Serve hot with chutney, sambar or any gravy of choice.
In a large mixing bowl combine all of the above ingredients. Add little water and mix well to bind into a dough (almost like chapatti dough). To make the rottis, take a ball size of dough onto a greased nonstick pan, place in the center and flatten the dough into a circular rotti starting out from the center. Make a circular rotti making sure it is even all over. Drizzle a little oil or spray on some Pam spray, cover with a lid and cook for about 3 to 5 minutes. The rotti will change color at this point (from lighter to darker brown). Remove the lid and roast until the rotti is slightly roasted, Turnover if needed and cook for another minute. Serve hot with chutney, sambar or any gravy of choice.
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