Instructions

1. Prepare the Dough: In a large mixing bowl, combine ragi flour, chopped onions, grated carrots, coriander leaves, green chilies, cumin seeds, and salt. Gradually add water, mixing the ingredients to form a soft, pliable dough. The consistency should be such that it can be easily patted onto a surface without sticking excessively. Shape the Roti: Take a medium-sized ball of the dough. On a piece of banana leaf or parchment paper, lightly greased with oil, pat the dough ball into a thin, even circle, approximately 6-7 inches in diameter. Wetting your fingers slightly can help in spreading the dough without sticking. Cook the Roti: Heat a tawa (griddle) over medium heat and grease it lightly with oil or ghee. Carefully transfer the patted roti onto the hot tawa. If using banana leaf or parchment paper, place the roti side down and peel off the leaf or paper gently. Cook for 2-3 minutes until the bottom side turns golden brown. Flip the roti and cook the other side for another 2-3 minutes, adding a few drops of oil or ghee around the edges to enhance flavor and crispiness. Serve: Once both sides are cooked and slightly crispy, remove the roti from the tawa. Serve hot with accompaniments like coconut chutney, vegetable curry, or yogurt.