Makes 6 rotis
Ragi Flour/ Keppai Maavu-2cups
Fresh Methi Leaves-1cup
1. In a bowl mix all the ingredients and add enough water to make a loose dough.
2. Heat a tawa. Divide the dough into 6 equal portions.
3. Pat a portion on the hot tawa into a thin disc. Wet your hand while patting to avoid sticking of the dough.
4. Drizzle 1/2tsp oil on the sides and allow it to cook.
5. When the bottom is cooked, flip it over and drizzle 1/2tsp of oil on the sides.
6. Cook both sides until black spots appear on the roti and it becomes crisp.
7. Serve it hot along with sambar or any other chutney of your choice.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#19
Sending this to Walk Through Memory Lane hosted by Archana and started by me.
Methi Ragi Roti
Today is the second day of Blogging Marathon#19 and I am posting under cooking with greens. For today’s post I selected a south Indian flat bread. Keppai roti or ragi roti is a delicious flat bread prepared in many south Indian kitchens. With the same flour mom used to prepare pakoras also. They make a nice snack to go with the evening coffee. This roti usually appears on the table as breakfast. I added some fresh methi leaves to make it nutritious. You need patience to cook these rotis. The roti has to be crispy and so should be cooked on low and medium flames to get it perfect. Soft rotis are not so delicious. Mom also adds green chillies to the dough but as I had plans to serve it with sambar, I didn’t add any. I served this roti and sambar for our breakfast today and the combination was absolutely delicious.