Ragi rotti

Method

1. 1 Mix the millet flour with chopped onion, green chilies, herbs, shredded coconut, and cumin.
2. 2 Knead with hot water, not cold water, because ragi dough is gluten-free and therefore needs hot water to bind together.
3. 3 Knead the dough into a pliable mass and let it rest for 10 minutes under a damp cloth.
4. 4 Flatten the dough directly with wet hands on a cold cast iron pan into a 4 mm thick sheet.
5. 5 Pressing the pancake sheet down on a cold pan before turning on the heat is the only way to prevent it from cracking.
6. 6 Poke three holes in the surface, pour oil into the holes, cover, and bake for 5 minutes on each side.

With an appliance

• Oven 32 min

  Replace step 6: spray oil into the three holes of the ragi wrapper, place on the middle rack of the oven at 220 degrees for 12 minutes and flip after 6 minutes; the wrapper will cook evenly, you won't need to constantly monitor it, but it will have less smoky aroma.