Multi grain roti

Multi grain roti:

(240 ml cup used)

1/2 cup rolled oats

1/2 cup millet flour (ragi flour, jowar flour or bajra flour (can use mixed)

1/2 cup whole wheat flour

1 tbsp.oil

3/4 cup hot water

Additional hot water as needed

2tbsp besan (Bengal gram flour)

1/4 cup ragi (nachni/red millet)flour

1/4 cup finely chopped onions

3 tbsp finely chopped coriander (dhania)

1/4 cup finely chopped tomatoes

1 tbsp finely chopped green chilies

tbsp chilli powder

1/4 tsp turmeric powder (haldi) slat to taste

Oil for greasing and cooking

For serving

Low-fat curds (dahi)

Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.

Divide the dough into 6 equal portions and keep aside.

Take 1 plastic sheet and lightly grease it with oil.

Flatten 1 portion of the dough on it and cover with another plastic sheet.

Lightly press on the plastic sheet evenly to make a 100 mm. (4) diameter round.

Lift the roti with the plastic sheets, peel off the plastic sheet and invert the roti on a hot non-stick

tava (griddle). Finally peel off the other plastic sheet as well.

Cook, using a little oil, till it is golden brown in color from both sides.

Repeat with the remaining portions to make 5 more rotis.

Serve immediately with fresh curds.

Multi grain rotis can be refrigerated for 48 hours. Microwave for 15 to 20 seconds on high when needed.

How To Make