Ragi Morniga Roti

Tips

Ragi Flour:

I used the Ragi (finger millet) Flour purchased from the market. Flour of sprouted Ragi is also available. Actually you can try this Roti with any Millet flour.

Munagaku:

Try to procure tender drumstick leaves without thick stalks. The Rotis taste better.

Preparing the dough:

Use hot water to mix the Ragi Flour. This will help to cook the flour beforehand and removes the raw taste. Resting the dough for about 30 minutes helps in getting soft Rotis

Roasting the Ragi Roti:

This Roti needs to be cooked slowly on the pan. Each Roti may take upto 7-8 minutes. Very little oil is needed for the Ragi Roti.

Method of roasting the Ragi Roti:

• Take a round bottomed pan and turn it upside down. Spread a wet cloth on the rounded bottom. Place a ball of dough on the cloth. Smear your hand with oil or water and pat gently into a disc of ⅛” thickness.

• Remember to wet your hand or smear oil on hand. The Rotis have a tendency to crumble if handled with dry hands. Transfer the Roti onto the Tava (griddle) lifting it along with the wet cloth. Once the Roti is on the tava, remove the cloth. Roast the Roti as mentioned above.

Ingredients

• 2 cups Ragi (finger millet)
• 1 cup Munagaku (Moringa) leaves
• Salt to taste
• ½ cup Onion (Chopped)
• 2-3 green Chilies finely chopped
• ¼ cup Fresh Coconut (grated)
• 1 tbsp Garlic finely chopped optional
• Hot water - as required
• Oil - sufficient to roast the Roti
• curry leaves finely chopped 1 tbsp 

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 roti is evenly oiled, the Roti will be soft. 
6. Take the Roti off the Tava. This can be eaten with any spicy Chutney.  

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