Rustic Spiced Ragi Roti / Ragi Adai (Onion, Chilli & Herb Flatbread)

In a large mixing bowl, combine HealEx Ragi Flour, chopped onions, green chillies, ginger, coriander, curry leaves, grated coconut, cumin seeds, and salt.

Add warm water gradually and knead into a soft, pliable, non-sticky dough (like chapati dough but slightly softer).

Divide the dough into 4-5 equal tennis-ball sized portions.

Grease a sheet of parchment paper, butter paper, or banana leaf with a drop of oil. Place a dough ball in the center.

Wet your fingers with water and gently pat the dough outwards in circular motions into a thin, even round flatbread (make 3-4 small holes in the roti to ensure even cooking).

Heat a tawa on medium flame. Invert the patted roti onto the hot tawa and gently peel off the paper/leaf.

Drizzle 1 tsp oil/ghee around the edges and in the center holes. Cook for 2 minutes until the underside is firm and browned, then flip and cook the other side for 1.5 minutes.

Serve hot with fresh white butter (makhan), spicy peanut chutney, or roasted brinjal curry (vankaya kura).