|Ragi flour||2 Cup (32 tbs)|
|Rice flour||1⁄2 Cup (8 tbs)|
|Grated coconut||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Coriander||1 Tablespoon, chopped|
|Green chilies||3 , chopped|
Mix all the ingredients in a large bowl.
Knead to form a thick dough.
Add water only if, required.
Divide the dough into small balls.
Grease some kitchen paper with a few drops of oil.
Place the ball in the center of the paper and with your fingers moistened with water pat the dough to flatten it.
Pat the ball into as thin a roti as possible without breaking it.
Moisten your fingers as often as you wish without thinning the dough too much.
In the beginning your ragi rotis will turn out a little thick, but with practice they 11 start getting thinner.Believe me, this dish is well worth the effort. And you'll pick up speed as you go along.
Heat a griddle and place the roti on this with the paper facing you.
Peel off the paper gently once the side on the griddle begins to bake.
Drizzle a few drops of oil around the roti.
Bake on both sides.
Meanwhile grease another piece of kitchen paper and repeat the process.
Using 2 kitchen papers repeat the process till all the dough is used up.
Serve hot with a dab of homemade butter or plain yogurt and a thin lentil soup.