RAGI ROTI WITH BELL PEPPER CHUTNEY

Serves :

Preparation Time :

40 minutes

Cooking Time :

1 hour

Preparation Method :

For Chutney

Roast the dry ingredients together and grind to a coarse powder.
Lightly roast the bell peppers, tomato and coriander leaves together in half a teaspoon of oil.
Add this to the coarse dal powder and grind.
Cool to room temperature and refrigerate it.

For Ragi Roti

Mix all the ingredients together into a dough that is softer than chapathi dough consistency. The texture should be moist.
Divide into 4 sections - gently mould each into the shape of a ball.
Spread a few drops of oil on a large enough piece of banana leaf (aluminium foil works too).
Pat the balls of dough into flat rotis - about a quarter of an inch thick.
Gently prise the ragi rod from the banana leaf onto a heated tawa (in the manner of making poli).
With the spatula, make four small holes in the centre of the roti.
Add a drop of oil into each hole. Apply ten drops of oil around the outer edge.
Cover and allow to cook well (but not blacken) and flip over to brown the other side as well.

INGREDIENTS

For bell pepper (capsicum) chutney

2 large bell peppers
1 medium tomato
100 grams coriander leaves
½ teaspoon IDHAYAM sesame oil
Salt to taste

Dry ingredients

1 tablespoon channa dal
1 tablespoon urad dal
1 teaspoon mustard seeds
3 to 6 red chillies

For Ragi Roti

400 grams ragi flour
1 medium onion (finely chopped)
1 green chilli (optional)
50 grams coriander leaves (chopped)
1 teaspoon jeera
1 tablespoon ginger (grated)
Salt to taste

1 comment for “Ragi Roti with Bell Pepper Chutney”

Posted Saturday, January 28, 2023 at 8:01:20 PM

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