Ragi Roti with Bell Pepper Chutney

     As promised, starting off the whole grain recipes with a simple, traditional recipe. I've included a picture of the article in the magazine in which it was published.

INGREDIENTS FOR RAGI ROTI:

Ragi flour – 2  cups

Onion (finely chopped)– 1, medium

Green chilli – 1 no.

Coriander leaves(chopped)– ¼  cup

Jeera – 1 tsp

Ginger (grated) – 1 tbsp

Salt – to taste

METHOD

1] Mix all the ingredients together in to a dough softer than that of chapathi. It has to be slightly wet in texture as well. Divide into 4 sections – gently mould each into a ball shape.

2] On a large enough piece of banana leaf (a thick plastic cover works too), pat the dough balls into flat rotis – about a quarter of an inch thick.

3] On a heated tava (you can use the onion trick again), holding the roti on banana leaf over it, gently prise the ragi roti onto the tava (in the manner of making poli).

4] Drag a spoon dipped in oil around the edge of the roti, smear a little oil on the surface of the roti as well to prevent it becoming dry and brittle. Cover and cook till done.

5] Serve hot with bell pepper chutney.

Serves: 2     (a moderate breakfast)                       Cooking Time: 30 mins

INGREDIENTS FOR BELL PEPPER CHUTNEY:

Bell peppers  – 2 large

Tomato – 1 medium

Channa dal – 1 tbsp

Urad dal – 1 tbsp

Mustard seeds – 1 tsp

Red chillies – 3 to 6 nos.

Oil – ½ tsp

Salt – to taste

METHOD

1] Roast the dry ingredients together in a half teaspoon of oil and grind to a coarse powder.

2] Roast the bell peppers and tomato together, add this to the coarse dal powder and grind.

3] Cool to room temperature and place in the fridge. Serve this chutney cold with hot ragi rotis.

Cooking Time: 15mins

Nutrition Tips:

• Add grated carrot and tomatoes into the roti dough but be prepared for more moisture – less water is needed.
• You can use a blend of flours instead of plain ragi to add variety.
• Use an oil canister to spray oil – this way far less oil is needed to cook.
• In any of these recipes – remove a portion of batter / dough before adding in the chillies if you’re cooking for young children.

    This recipe was published in Parent Circle, September, 2012