Ragi Rotti

Ingredients:
3 cups Millet flour | Ragi hudi
2 tsp Rice flour  | Akki Hudi
1 medium sized Cucumber
2 - 4 Green Chillies

2 medium sized Carrots

2 large Onions
10 - 12 Coriander leaves
11/4 cups grated Coconut
10 - 12 strands Curry leaves

1/4 inch sized Ginger
Salt to taste

Ghee or Oil  

Banana leaves / Aluminium foil / Wax paper

Recipe:

Peel the cucumber, grate it and keep it aside. (Remove the seeds if cucumber is ripened.)

Put 1 cup of grated coconut, green chillies, curry leaves, ginger in a mixer and crush them without adding any water as shown in the picture below.

Chop the onions, coriander leaves into small pieces and finely grate the carrot as shown in the picture below. Add the remaining 1/4 cup of finely grated coconut as is.

Add millet flour, rice flour, all the chopped and grated ingredients, salt and mix it well. Add sufficient amount of water and mix it well. Don't make the dough too thin.

Take handful of dough and spread it over the foil or Banana leaf evenly as shown in the picture below. (If it's a aluminium foil, put 1 tsp of oil and spread it over the foil)

Heat the Tava(Iron Tava preferred) put the Rotti upside down as shown in the picture below. Cook it for a minute by covering the lid.

Remove the aluminium foil and spread 1-2 tsp ghee/oil over the rotti and cook other side of the rotti for about 1-2 min in medium/low flame.

Serve hot along with Brinjal Tomato Hot & Sweet Curry / Avil / Mudde Palya. or any curry, sambar or chutney. The above mentioned ingredients will serve 12 Rottis.

Brinjal Tomato Hot & Sweet Curry

Ingredients:
1 medium sized Eggplant / Brinjal / Badanekayi
1 small Tomato
5-6 Fenugreek leaves/ Methi leaves/Menthe soppu
Salt to taste
2 tsp grated Coconut
Pinch of Turmeric powder
Small piece of Jaggary
1 1/2 tsp Sambar powder
2-3 Curry leaves
2-3 Coriander leaves
1/4 tsp Mustard seeds
1/4 tsp Blackgram seeds
8-10 Fenugreek seeds/Menthe
2 tsp oil
Recipe:
Chop brinjal into long(1 inch sized) thin pieces and put in a vessel containing buttermilk water. Keep it aside for about 5 mins. Chop tomato into long thin pieces(1 inch sized). Chop fenugreek leaves into small pieces. Add mustard seeds, blackgram seeds, fenugreek seeds and oil in a thick bottomed vessel. Once it turns golden in color, add curry leaves, chopped fenugreek leaves, tomato and fry it for 3-4 mins. Add turmeric powder, salt, jaggary, chopped brinjal, water and cook it well. Once brinjal is cooked well, add 1-2 tsp sambar powder bring it to boil. Add grated coconut, mix it well and keep it in low flame for about 2-3 mins. Add chopped coriander leaves and mix it well. It goes well with Ragi Rotti, Spinach Rotti, Akki Rotti.