Ragi Roti

Ingredients:4 cups Ragi or Millet Flour
1 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.

Rawa Dosa

Ingredients:

1 cup Rawa or Sooji ½ cup Rice Flour ¼ cup Maida Salt to taste ¼ tsp Pepper Powder 1 cup Onion 4 Green Chilies 6 curry leaves ½ cup Coriander Leaves

½ tsp Cumin seeds Direction: Combine the three flours, salt and water and mix well. Make sure there are no lumps in the batter. Add enough water to make the batter runny or thin. Then add the rest of the ingredients and mix well.To make the Dosas: Heat the pan with 1 tsp of oil. Take a ladleful of batter and pour the dosa from the sides unlike a traditional dosa that is poured form the middle. Spread evenly. Dribble oil onto the dosa and cook on both sides until golden brown. Serve hot with peanut onions chutney. For the Peanut Onion Chutney: ½ cup Roasted Peanuts (with the skin removed) 1 cup onion chopped and roasted with some oil, A few dry red chilies roasted with a few drops of oil, a pinch of asafetida, Some tamarind juice (soak a small piece of tamarind in warm water for about 10 minutes and squeeze to extract juice), Salt to taste. Grind all ingredients with requiring water. For seasoning: Heat the pan with oil and add mustard seeds red chilies, curry leaves and hing. Now add the chutney. Mix well.