SERVINGS – 3-4 (PORTION SIZE – 2 TO 3 ROTIS)
- RAGI FLOUR – 1 CUP
- WHEAT FLOUR – 1 CUP
- CURD – 1/2 CUP
- OIL – 1 TSP
- SALT A PINCH
- WATER AS REQUIRED
METHOD
- Take a large bowl, add all the ingredients and mix into a dough.
- Knead well into a soft and pliable dough. Cover with a wet cloth and allow to rest for 30 minutes.
- Knead the dough again and divide into 12 portions.
- Roll into roti’s.
- Cook them on a griddle till the roti is well cooked on both sides and light brown spots appear.
- Brush with oil or ghee and store in a lidded container.
- Best when eaten hot.
NOTE
YOU CAN ADD FINELY CHOPPED GREEN CHILLIES AND ONIONS AND ROLL INTO PARATHAS.
- FINGER MILLET
