Ragi roti with tomato chutney - Andhra Style

Here's a recipe for Ragi Roti with Tomato Chutney in Andhra style:

For Ragi Roti:

Ingredients:

• 1 cup ragi flour (finger millet flour)
• 1/4 cup finely chopped onions
• 1/4 cup grated carrots
• 2 green chilies, finely chopped
• 2 tablespoons chopped coriander leaves
• Salt to taste
• Water as needed
• Oil for cooking

Instructions:

1. In a mixing bowl, combine the ragi flour, chopped onions, grated carrots, green chilies, coriander leaves, and salt.
2. Gradually add water and knead the mixture to form a soft and pliable dough. The dough should hold together well.
3. Divide the dough into small equal-sized balls.
4. Take one dough ball and dust it with ragi flour. Flatten it between your palms to form a small disc.
5. Place the flattened dough on a clean surface and roll it out into a circular shape using a rolling pin. The thickness can vary according to your preference.
6. Heat a tawa or griddle over medium heat. Place the rolled roti on the tawa and cook until small bubbles start to appear on the surface.
7. Flip the roti and cook the other side. Apply a little oil on both sides of the roti and cook until it turns golden brown and slightly crispy.
8. Remove the roti from the tawa and repeat the process with the remaining dough balls.
9. Serve the hot Ragi Roti with Tomato Chutney.

For Tomato Chutney:

Ingredients:

• 4-5 ripe tomatoes, chopped
• 1 onion, finely chopped
• 2-3 green chilies, chopped
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• A pinch of asafoetida (hing)
• Curry leaves for garnishing
• 2 tablespoons oil
• Salt to taste

Instructions:

1. Heat oil in a pan or kadai over medium heat. Add mustard seeds and cumin seeds. Allow them to splutter.
2. Add asafoetida, curry leaves, and chopped onions. Sauté until the onions turn translucent.
3. Add green chilies and ginger-garlic paste. Sauté for a minute until fragrant.
4. Add the chopped tomatoes and salt. Mix well and cook until the tomatoes become soft and mushy.
5. Remove the pan from heat and let the mixture cool.
6. Once cooled, transfer the mixture to a blender or food processor. Blend it to a smooth chutney consistency.
7. Taste the chutney and adjust the salt and spices if needed.
8. Serve the Tomato Chutney with Ragi Roti.

Enjoy the nutritious Ragi Roti with tangy Tomato Chutney in Andhra style.

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