Ragi roti, or rotis made with foxtail millet, is a traditional bread eaten in many southern states in India.
We follow Molly as she walks around to the back, basket slung between hip and arm as she reaches for a sprig of leaves here, a twig there. The greens are for aakura pappu, a dal with four kinds of greens from around the area There’s also natti kozhi curry and pichi biyum on the woodfire, bheerekai gojju, ragi roti and rocket salad. "You can't ever say you came to Molly's house and didn't eat well," she winks over at us. Read more about Molly’s work at Timbaktu here.
Timbaktu's Ragi Roti Recipe
1 cup ragi flour (or Timbaktu Organic's Foxtail Millet Flour)
1/2 glass warm water
4 onions, chopped
2 sticks of curry leaves, chopped fine
1 tbsp of fresh coriander, chopped fine
1 tbsp ground nut oil
Salt to taste
Bring the water to a boil, take off the flame and add in the flour.
Mix thoroughly to form a lumpy dough.
Add the remaining ingredients and knead well. Allow to rest.
Flour a surface and knead the dough into smaller balls.
In the palm of your hand, flatten each ball to a disc.
Set the disc onto the floured surface, then slap and swivel with both hands, into a thin roti.
Cook on medium heat till it darkens.
Serve warm with chutney or dal.
The ragi roti can be stored for later as it keeps for a few days, but is best eaten warm from the tawa.
This recipe is a #1000Kitchens feature!
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