Ragi Flour - 1/2 cup
Wheat Flour - 1/4 cup
Onion - 1, very small
Green Chillies - 3 to 4
Grated Coconut - 3 Tbsp
Curry Leaves - 1 sprig
Corriander Leaves - 2 Tbsp, chopped
Jeera Powder - 1/4 tsp
Oil - 1 tsp + extra for cooking
Salt to taste
Grate Beetroot using a fine holed grater. Keep aside.
Chop the onions, chillies, curry leaves and corriander leaves very finely.
Mix the flours with vegetables, 1 tsp oil, jeera powder and salt to taste.
Add just enough water and bind to a soft dough.
Divide into 4 portions.
Grease or dust a large polthtene sheet using oil or flour.
Place one portion of the dough on a half and cover with the other half. Roll out thinly.
Heat a tava and gently transfer the rolled out rotti on to the tava.
Cook over a medium flame until set and lightly browned. Flip over and spoon oil along the edges of the rotti. Cook until evenly browned on both sides.
Serve with Raitha / Chutney.