Ragi Roti

First dry roast the ragi flour on low flame for three to four mins then add grated carrot beetroot chopped onions green chilli salt and mix well. To this add curds and make it to a crumbly texture. Now slowly add warm water as required to make a soft dough keep closed for ten mins once dough is ready.

Now take a butter paper grease it well then wet your fingers and plams make a small ball out of the dough and press with your finger to make a round roti. Now heat a tawa grease it and put the roti on the hot tawa and press the butter paper gently, once the roti sticks to the tawa take out the butter paper and cook the roti on both sides with oil.