Ragi Roti
A South Asian bread of coconut and coriander, with a kick of chilli. It comes to the table with chutney or vegetables.
21 min · Serves 2 · Easy
Ingredients
Method
Start cooking mode- Prep 5 min · Cook 16 min · 21 min total
- easy
- 1
Finely chop onion, chili and cilantro. Mix with millet or ragi flour, salt and coconut. Slowly stir in water and form into dough ball which must not be too soft.
- 2
Divide dough into two balls. Place a griddle or tava on the stove, grease with one teaspoon sesame oil and place one dough ball in the middle.
- 3
Carefully flatten ball with your fingers as thin as you like it, poke some small holes in it and heat to medium heat. Drop some oil onto the roti, cover with lid and cook for 4-5 minutes.
- 4
Remove lid, carefully turn the roti and cook for another 2-3 minutes. Prepare the second roti the same way. Serve hot with chutney or vegetables.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
