RAGI UPMA

Ragi upma

ragi idly

RAGI IDLY

MINUMULA PACHADI

MINUMULA PACHADI

JONNA DOSA

JONNA DOSA RECEPIE

RAGI SANGATI

RAGI SANGATI

RAVVA KESARI

                                                  RAVVA KESRI

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jowar roti

jonna roti

preparation:

     Jowar flour | sorghum flour    1/2 cup + 3 tblsp for dusting
     Water       -     1 cup
     Salt    -  to taste
     Rice flour   -- 1 tblsp 
     Oil    - 1/4 tsp

video link: https://youtu.be/VTFD-itMxr8( how to roll the roti)

Method:

• In a pan add water, salt and oil. Allow this to boil.
• Once it starts boiling, simmer the flame and add the jowar atta and the rice flour.
• Mix this well till the water absorbs. 
• Keep it covered for 10 minutes. 
• When it is cool, grease your hands with oil and nicely knead it into a smooth and soft dough. 
• Take a big lemon sized portion of the dough and dust generously with dry flour.
• Pat this with hands to make a small disc size. 
• Slowly roll the roti, dust in dry flour as and when needed. Unlike normal chapathi, this needs more dusting. Roll this into a roti, not too thin or not too thick.
• I just made it a perfect round with a help of a dabba lid.
• Heat a tawa and place the rolled roti on the tawa. Wet your hands with water and spread your hands on the top side of the roti. This is to keep the rotis soft even after few hours of making.
• Cook on both sides and if needed add a drop of oil. 
• Soft rotis are ready to serve. This roti stays soft even after few hours, always keep it covered till you serve.