Ragi Rotti

       I first had Plain Ragi Rotti in my grand ma's place. Was not really a big fan of it, until my Mom mixed it up with Onions, Coriander Green Chillies to spice it up. It tasted amazing. And had great health benefits too. Mainly no major addition to my Calories!!!! I learnt that Ragi was the secret behind the strength of our farmers, who have it in the form of Ragi Balls, which doesn't digest as early as Rice but gives strength and cools your body.

Ingredients:                                                          

 > Ragi Flour - 4 tbsp
> Jowar Flour - 2 tbsp (Optional)
> Rice Flour - 1 tbsp
> Onion - 1 medium finely chopped
> Coriander / Cilantro - 1 cup (chopped) loosely packed
> Green Chillies - 2 mildly spicy and chopped finely
> Water - 1.5 cups
> Salt - 2 tsp

• Mix all the a fore mentioned  Flours in a Bowl. Add salt and adjust according to taste.
• Add chopped Onion, Coriander and Green Chillies to the bowl and mix well.
• Add water little by little and mix well either with hand or ladle till the batter is of pouring consistency. The batter should not be as dry as Chapathi atta or as loose as Dosa batter. The batter should be of a thick corn soup consistency.
• Heat Tava / Pan. If nonstick no necessity of oil. If not nonstick, pour few drops of oil on the pan and use tissue paper to spread it across the pan so that the Rotti will come off the pan easily.
• Keep a bowl full of water at hand. Pour a ladle of batter on the tava. Dip your fingers at regular intervals in water and spread the batter using your fingers on the tava. Else use the back of the ladle to spread the Batter.
• Cook uncovered for 3 minutes. Smear water using a spoon on the upper side of the Rotti. This will help the Rotti in cooking better and also prevents it from becoming dry. Reverse the Rotti and cook for 2 minutes and remove from heat. Enjoy Rotti with Coconut Chutney or Peanut Chutney.