Ragi Roti

In a broad mixing bowl, aggregate the dry Ragi flour, finely chopped onions, green chillies, curry leaves, coriander, cumin seeds, fresh coconut, and salt. Toss thoroughly.

Bring the water to a rolling boil.

Pour the boiling water into the dry flour mixture gradually while stirring with a sturdy wooden spoon. Do not touch the hot dough yet.

Once the dough is cool enough to handle, knead it with your hands. The hot water helps the millet flour bind even without gluten.

Portion the unified dough into substantial, lemon-sized orbs.

Procure a damp piece of muslin cloth, a pristine banana leaf, or parchment paper. Apply a micro-layer of oil.

Center a dough ball on the surface. Hydrate your fingertips and rhythmically pat the dough outwards, expanding it symmetrically into a remarkably thin circle. (A rolling pin will instantly shatter the structure).

Puncture a central vent hole in the roti using your index finger; this acts as a chimney for steam, ensuring a uniform roast.

Bring a tawa to medium heat. Delicately elevate the cloth/leaf and invert the flattened roti directly onto the heated iron. Cautiously peel away the backing material.

Add a little oil into the center hole and around the edge. Cover with a lid and cook for 2 minutes, until the base turns dark and crisp.

2 min

Remove the lid, flip cleanly, and cook the other side uncovered for another 1-2 minutes.

1–2 min

Serve immediately while retaining a slight crunch.