Ragi Roti

Ingredients:

300 gms Ragi flour
125 gms Rice flour
40 gms Wheat flour
500 gms Onion
30 gms Oil
15 gms Coriander - chop finely
120 gms Carrot - grate
140 gms Cucumber - grate
100 gms cooked rice - mash
25-28 gms green chilli paste
8-10 gms salt

Method:

Mix all the flours together, add oil, green chilli paste, salt and mix again. Add finely chopped onion, coriander and grated carrot and cucumber and finally mashed rice and mix well.

Boil little water, add little at a time, mix and prepare a dough. Apply oil and spread the dough on a banana leaf or teflon sheet and transfer it to the hot tawa. Roast on both sides. Serve with chutney, or curd.

Makes around 12 or more rotis.

Note: Keep a bowl on the digital scale and add all the ingredients one by one.

Multi-Grain Roti

Ingredients:

150 gms Chiroti Rava
125 gms Rice flour
80 gms Wheat flour

700 ml water
15 gms oil
10 gms Salt

Method:

Mix all the flours together in a bowl.

Boil water, salt and oil in a thick vessel. When the water starts boiling, switch off, pour the flour and stir continuosly, without forming lumps. Switch on the stove again and on a low medium flame cook the dough till it thickens, for about 2-3 minutes.

Let it cool for sometime, and when it is still warm, knead well. About 18-20 rotis can be made. Use rice flour to roll them. Fry both sides on a tawa, apply ghee on one side and serve hot with any veg gravy or dal.

Sappe Rotti

Ingredients:

400 gms Rice flour

800 ml water
10 gms channa dal
10 gms jaggery
10 gms oil
5 gms jeera
20 gms fresh grated coconut

Method:

In a thick vessel boil together - water, channa dal, jaggery, oil, jeera and fresh coconut. When it starts boiling pour rice flour in a heap, in the centre.

On a low medium flame, cover a lid half way and boil for 5 minutes. Switch off and mix well with a wooden ladle. Keep the lid and keep aside for 10 minutes.

Knead to a smooth dough. Add water if necessary, while kneading. Divide into 12 portions.

Before making each roti, knead the dough again, and on a banana leaf or a teflon sheet, apply oil and roll it as thin as possible. Use your fingers to make it round and uniform. Transfer directly on to the tawa, apply oil on both sides and fry till done.

Serve hot with any veg gravy, or dal.

Note: While rolling the rotis, the rolling pin has to be made wet now and then. Otherwise the roti will stick to it.

Rava Roti

Ingredients:

250 gms Chiroti Rava (1 1/4 cup)
450 ml Water (1 1/2 cup)
6 gms Salt (1/2 tsp)
8 gms oil (1 1/2 tsp)

Method:

In a thick vessel, boil water, salt and oil together. When the water starts boiling, switch off and pour chiroti rava while stirring continuously. Switch on and cook on a low flame for 2-3 minutes or till the dough tightens.

Let it cool for 5 minutes. Wet your hand and knead the dough while it is still warm. Divide into 10-12 portions, roll out as thin as possible using rice flour.

Cover with a wet muslin cloth. Heat tawa, fry roti on both sides, apply ghee on one side , fold and serve immediately. Tastes good with any veg gravy or dal.

Onion Roti

Ingredients:

250 gms Rice flour
20 gms fried gram powder
300 gms Onions - finely chopped
100 gms grated cucumber (or cooked mashed rice)
20 gms oil
18 gms green chilli paste
5 gms salt
10 gms coriander - finely chopped
optional - finely chopped spring onion

Mix all the ingredients, add curds to prepare a hard dough.

Method:

Apply oil to a cold tawa, take the dough and spread it thinly on the tawa and roast on the stove, adding little oil. It can be roasted one side or both sides. (You need a minimum of 3 tawas to follow this method - because they have to cool)

Alternatively apply oil and spread the dough on a banana leaf or teflon sheet and transfer it to the hot tawa. Roast on both sides. ( because the rotis are little thick in this method.) Serve with chutney, or curd.