Method:

Heat a pan with 2 tbs of oil in it, when it is hot add mustard, allow it to sizzle, then add cumin allow it to splutter, then add chana dal, fry until it turns light brown, add sesame allow it to sizzle, add broken dry chilies or chopped green chilies fry

add chopped onion and cleaned, rinsed, drained, and chopped dill leaves and coriander

fry until onion turns translucent and until the raw smell of dill leaves goes.

Now add 2 cups for water and salt to taste, bring it to boil

When it begins to boil remove from the flame, add ragi flour,

mix with a spatula. mix well so that there are no lumps in it, little soft than chapati dough, the dough must be easy to spread. Sprinkle warm water if necessary.

Allow the mixture to cool,

divide it into a medium-sized ball, take a flat pan, grease it with oil, place the dough on the center of the pan and make a flat round rotti by applying oil to your fingers, so that it should not too thick or too thin. You can make directly on the pan or on greased plastic sheet/ banana leaf.

Cook in a medium-high flame, apply oil around it, cook until done,

once cooked flip to the other side for 2 to 3 mins.

Serve hot masala ragi rotti straight from the pan, (to make the rest, cool the pan, keep the pan under running water, once it is cooled, pat dry with a cotton cloth, and continue the above procedure.)

Enjoy!!  Healthy and delicious Masala ragi roti with chutney and a dollop of ghee.