Masala Ragi/Nachini roti/Finger millet tortilla with roasted Chana Chutney | Diabetic friendly

Welcome to Healthy Indian Twist! Today’s recipe is healthy and diabetic friendly Ragi Roti with Chutney. It i s easy to make without breaking. It is gluten free and diabetic friendly. Please try it out and let me know how it turns out in the comment box below. Do not forget to like, share, and subscribe to my channel. Stay fit, Stay healthy!

MASALA RAGI ROTI

For 3-4 servings (It makes approx. 7-8 rotis)
FOR ROTI
1.5 cups ragi/nachni/finger millet flour
Salt to taste
1 tsp Cumin
10-12 chopped curry leaves
20 chopped mint leaves
½ medium sized onion, finely chopped
1-2 green chilies (Add more if you like spicy)
1-2 cups hot water

Combine all the ingredients in a bowl except water.
Microwave the water for 2 mins or warm up on gas stove.
Add water to the mixture and use spoon to mix. The mixture would be hot so be cautious.
Once everything comes together then use your hand to knead the dough.
Make tennis size balls.
Take a sheet of aluminum foil.
Put the dough ball on foil and start shaping in round shape using warm water.
Keep pushing the dough outwards and smoothen the edges with other hand to make the round roti.
Take a griddle on medium heat.
Once hot, take the foil with roti in your hand (roti facinh upward) and start folding the corners of the foil opposite to side of roti (downwards).
Invert the roti on griddle/tava. Press gently and smooth out roti.
Make sure only roti touches the griddle and not the foil.
Cook for about 15 mins and take off the foil. It should come off easily. If it does not let it there for few more seconds.
Brush oil or ghee and flip.
Cook the other side for 15-20 mins and apply oil/ghee (optional)
Be careful not to overcook the rotis else it may turn out hard.
Make all the rotis as mentioned above. You can use the same foil for making all rotis.

CHUTNEY
½ cup Roasted chana dal (You can get this easily in any Indian grocery store)
¼ cup freshly grated coconut or desiccated coconut
2-3 green chilies or per taste
1 garlic clove
½ inch ginger piece
Few Kashmiri red chilies
Soaked tamarind or half a lemon juice
1 cup water
FOR TADKA
1 tsp oil
2 Whole red chili
Few curry leaves
Pinch of asafetida

Mix all the chutney ingredients in a mixer jar and grind into smooth paste.
You can adjust the consistency of the chutney and sourness per your taste.
For tadka, take a pan and heat the oil.
Once heated, add mustard, and let it splutter.
Put red chilies, curry leaves, and asafetida. Cook for 15-20 secs.
Add this tadka to prepared chutney.
Enjoy the ragi roti with this tasty chutney!