RAGI ROTI OR FINGER MILLET CHAPATHI

INGREDIENTS:
1. RAGI FLOUR OR FINGER MILLET FLOUR - 1 1/2 CUPS
2. RICE FLOUR - 1/4 CUP
3. GREEN CHILLIES - 2 (MINCED)
4. ONION - 1 (CHOPPED)
5. TAMARIND PASTE - 1/2 TEASPOON
6. POWDERED JAGGERY - 1/4 TEASPOON (OPTIONAL)
7. CHOPPED MINT LEAVES - 1/4 CUP
8. BOILED POTATO - 1 (MASHED)
9. WARM WATER - 1 1/2 CUP
10. OIL FOR FRYING THE ROTI

METHOD:
1. MIX RAGI FLOUR, RICE FLOUR, GREEN CHILLIES, CHOPPED ONION, TAMARIND PASTE, POWDERED JAGGERY, CHOPPED MINT LEAVES, MASHED POTATO IN A BOWL .
2. POUR THE WARM WATER IN TO THE BOWL . MIX WELL WITH YOUR HANDS AND MAKE IT IN TO A DOUGH . DIVIDE THE DOUGH IN TO SIX PORTIONS AND ROLL THEM IN TO 6 BALLS .
3. HEAT TAWA AND SPREAD LITTLE OIL . THE TAWA SHOULD BE ON LOW FLAME NOW .
4. TAKE A BALL OF THE RAGI DOUGH AND PLACE IT ON THE TAWA AND PRESS IT WITH YOUR HAND . TRY TO MAKE IT AS THIN AS POSSIBLE . POUR OIL AROUND THE ROTI AND COVER IT WITH A LID . INCREASE THE FLAME NOW . WAIT FOR 4 MINUTES . TAKE OFF THE LID AND TURN THE ROTI UPSIDE DOWN . LEAVE IT FOR ANOTHER 3 MINUTES . NOW THE DELICIOUS RAGI ROTI IS READY .

I GOT THIS IDEA FROM MY MOM WHEN I WAS TAKING TO HER THE OTHER DAY . I ALWAYS WANTED TO MAKE A DIFFERENT TYPE OF RAGI ROTI AND THIS CAME OUT WELL .