Ragi Tamarind Roti | Mallika Badrinath Recipes | Pregnancy Food

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Raagi Tamarind Roti
INGREDIENTS
Ragi Flour – 1 Cup
Salt – To Taste
Jaggery – Very Little
Finely Cut Onion – 1 1/2 Tblsp
Thin Tamarind Extract – 1 1/4 Cup
Oil – 2 Tsps
Mustard Seeds – 1/4 Tsp
Urad Dhal – 1/2 Tsp
Bengal Gram Dhal – 1 Tsp
Broken Red Chilli – 2
Asafoetida – Little

METHOD
1. Heat Oil in kadai, add seasonings and allow to splutter.
2. Pour diluted Tamarind extract, along with salt and jaggery.
3. When it starts boiling, add flour as a heap in the centre. Reduce the flame.
4. Close with lid and cook for 7 mins.
5. Remove from stove and mix quickly to avoid lumps.
6. When it attains bearable warmness, knead it, adding onions at the end.
7. Prepare balls. Pat on a greased polythene sheet, turn over hot tava.
8. Add oil, close with lid and toast on both sides.
9. Serve hot with Thokku/Pickle