Ragi and Vegetable Roti recipe - How to make Ragi and Vegetable Roti
Method- Combine ragi flour, semolina, salt and all the vegetables. Use the moisture content of the vegetables before adding any water.
- If needed slowly add water as required to make it a soft dough.
- Divide the dough into 8 equal portions.
- Grease a tava and press a portion of the ragi dough thinly on the tava with wet hands just like thalipeeth.
- Cook covered on medium to high flame or until the edges turn brown and crispy.
- Cool the tava before making the second one otherwise it will stick. You can also use parchment paper without having to cool the tava every time.
- Serve hot with any chutney of your choice, or simply with a dollop of butter or ghee.
Variations:- Instead of vegetables you can add 1 cup of freshly grated coconut
- Can add beetroot instead of carrots
- Can add chopped methi leaves along with other veggies or only onion
- Can add dill leaves (suwa bhaji) too which has lot of calcium.
- For softer rotis you can omit semolina.