Roti - Cucumber Ragi Flour Roti

Cucumber Ragi Flour Roti

Ingredients Quantity Ragi Flour 1 Cup Cucumber,grated 2 Cups Salt To Taste Cumin seeds 1 tsp Ginger Paste 1 Tbsp Green Chilli Paste 1 Tbsp Oil To Grease

Serving 2 Preparation Time 3 mins Cooking Time 10 mins

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1. Mix all ingredients to prepare dough like little low consistencey for regular chapati dough.
2. Heat the skillet,grase the oil and place the dough on the skillet. Press gently on the tawa like roti shape. When the roti start to change color flip it over.
3. Flip again after a few seconds. Once the roti is cooked well on both sides remove it from flame. Repeat the same process for remaining roties. Butter the roti, the side that is facing the skillet.

1. If the dough sticks to the rolling pin or rolling surface, lightly dust the rotis with dry flour.
2. Heat an iron or heavy skillet on medium high heat. To test, sprinkle a few drops of water on the skillet. If the water sizzles right away, the skillet is ready.
3. Using a flat spatula, press lightly on the puffed parts of the roti. This will help the roti puff up. Flip the roti again, until it has light golden-brown spots on both sides.
4. Place the rotis in a container lined with a paper towel. Cover the container after each roti. Roti can be kept outside for up to 2 days wrapped in aluminum foil or in a closed container. For later use, roti can be refrigerated for 5-6 days. Re-heat in a skillet.
5. Watch out more Roti/Chapati Recipes.
6. Check more Ragi/Fingermillet Flour Recipes. and Cucumber Recipes/.
7. Try Vegetarian Curries and Non Vegetarian Curries for the best combination.

Common Meal - Roti - Mixed Leaf Veg MultiGrain Roti

Mixed Leaf Veg MultiGrain Roti

Ingredients Quantity Jowar Flour 1 Cup Ragi Flour 1/2 Cup Bajra Flour/Sajja Pindi 1/2 Cup Methi Leaves,Finely Chopped 1/4 Cup Coriander Leaves,Finely Chopped 1/4 Cup Spinach Leaves,Finely Chopped 1/4 Cup Salt To Taste Green paste 1/2 Tbsp Gram Dal,Soaked 1 Tbsp Coconut Milk 2 Cups Onion Paste 2 Tbsp

Serving 4 Preparation Time 10 mins Cooking Time 20 mins

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4	5	6

1. Dry fry 3 flours seperately one by one till the rawness goes off.
2. Boil the coconut milk to full boil.
3. Mix all ingredients to form a soft dough. Knead for 3-4 minutes by adding required coconut milk. Cover and allow dough to rest for 10-15 minutes.
4. Divide dough into 10 equal portions. Using dry flour for dusting, roll out one portion into approx a 6 inch disc.
5. Cook one side of roti on a hot skillet or tawa on medium heat. Dip a cloth in coconut milk and grease it on roti.
6. When bubbles form, flip roti to the other side and cook for 30 secs or so. Increase the heat to high, pick up roti with tongs and flip it over onto the open flame. Continue to flip the roti until all raw dough disappears. Repeat process for remaining dough balls.

1. Place roti in an insulated container and smear with clarified butter or ghee.
2. Watch out more Roti/Chapati Recipes.
3. Have a look on more recipes with Multi Grains
4. Try Vegetarian Curries and Non Vegetarian Curries for the best combination.