Another traditional and popular dish in south India, especially Tamil Nadu and Karnataka. The roti will be slightly harder than the wheat chappati, so I would recommend feeding babies who have atleast 2-4 teeth to chew well.
Cooking Time: 20 mins
- 3 cups ragi flour
- 2 cups hot water
- 1 teaspoon cumin seeds
- 1 medium red onion, chopped
- A few curry leaves chopped finely
- Salt to taste
- Boil the water and add to the flour. Add cumin, onion, curry leaves, and salt.
- Mix this all together and close the container for 10 minutes, so that the steam of the hot water softens the flour.
- Mix in a small amount of oil until the dough is soft.
- Grease a flat griddle with oil and spread the dough in a circular motion. Cover the pan and cook over medium heat for 2 to 3 minutes. Do not overcook, as the roti may get hard. Serve hot.
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