Ragi Flour – 2 cups
Rice Flour – 1/2 cup
Onion – 1 medium size
Grated Carrots – 1 cup
Green chilli – 1
Garlic Cloves – 3 to 4 cloves
Ginger – 1/2 inch
Grated Coconut – 1/4 cup
Finely chopped curry leaves
Finely chopped coriander leaves
Finely chopped dill leaves – 1 small bunch
Cumin seeds – 1 tsp
Fennel seeds – 1 tsp
Sesame seeds – 1/4 cup
Turmeric powder – 1/4 tsp
Red chilli powder – 1/4 tsp
Lemon – Juice of 1/2 lemon
Oil – For Toasting the roti
Water – 2 cups
Heat a small pan with two cups of water and bring it to rolling boil stage.
Coarsely crush green chilli,ginger and garlic .Finely chop the onions.
In a large bowl,except oil, mix the rest of ingredients along with the ginger,green chilli and garlic paste and chopped onions.
Pour the hot water little by little till the flour comes together into a little wet dough.
Cover the bowl and rest the dough for 5 to 10 minutes.
Take a dosa griddle or any non-stick crepe pan.
Drizzle little oil and spread the oil all around the pan.
Take a big chunk of the dough and wet your hands from time to time and spread the dough into a circular roti.
Make a small hole in the center.
Keep the griddle or pan on fire, drizzle little oil on the periphery of the roti and in the center.
Cover the pan and cook the roti till the raw color changes to glazed color.
It takes anywhere between 3 to 5 minutes.
Once the dough color changes, flip the roti.Cover and cook on the other side for 3 to 5 minutes.
Take the roti off the heat. Serve with white butter and some chutney.
Wash the pan or griddle in water till the heat goes off. Repeat the above process with remaining dough.
The roti can be spread on a banana leaf or butter paper also and then put on the hot pan.
This makes a healthy and filling breakfast.