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Ragi Rotti with Roasted Brinjal Chutney and Coconut Chutney
Ragi Rotti with Roasted Brinjal Chutney and Coconut Chutney

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We hope you got insight from reading it, now let’s go back to ragi rotti with roasted brinjal chutney and coconut chutney recipe. You can cook ragi rotti with roasted brinjal chutney and coconut chutney using 18 ingredients and 19 steps. Here is how you achieve that.

The ingredients needed to make Ragi Rotti with Roasted Brinjal Chutney and Coconut Chutney:
  1. Get Ragi Rotti
  2. Prepare 1 Cup Ragi Flour
  3. Use 1 1/4 Cup Water
  4. Prepare to taste Salt
  5. You need Roasted Brinjal Chutney
  6. Get 3 medium sized Brinjal
  7. You need 3-4 Green Chilli
  8. Take As needed coriander leaves
  9. Prepare 5-6 Garlic pods
  10. Take to taste Salt
  11. Prepare As needed Oil
  12. Get Coconut Chutney
  13. Use 1 Cup Coconut grated
  14. Take 3-4 Green chilli
  15. Use As needed Coriander
  16. Take 1/2 tsp Turmeric
  17. Prepare 5-6 Garlic pods
  18. Use to taste Salt
Instructions to make Ragi Rotti with Roasted Brinjal Chutney and Coconut Chutney:
  1. In a pan heat water, add salt and bring to a boil.
  2. Add the ragi flour at one corner in the water and let it cook for 5-6 mins.
  3. Then with the back of spatula mix everything. Let it cool.
  4. Knead the dough nicely. Add extra raw flour if required.
  5. Make small balls and roll the roti and put it on hot tawa.
  6. When we see spots with the help of a cloth apply little water on roti and flip it. Cook on both sides.
  7. Hot Ragi rotti are ready to be enjoyed.
  8. Apply a little oil on the Brinjal and roast them on open flame. Or can keep a iron tawa place the brinjals and over turn a vessel and cook on all sides turning sides in between.
  9. Fry the green chilli with a little oil.
  10. Peel the roasted Brinjal.
  11. Now coarsely grind green chilli, coriander, salt to taste, garlic.
  12. Mash and mix Brinjal to the above prepared chutney with hand or can pulse once.
  13. Brinjal Chutney is ready to be enjoyed with Ragi rotti, Jowar rotti.
  14. Fry the green chilli with a little oil.
  15. Coarsely grind the garlic, green chilli, coriander, turmeric and salt to taste.
  16. Add the coconut to the above chutney and pulse in mixer or can mix with hand. Mixing with hand.
  17. Coconut Chutney ready to be enjoyed.
  18. Mixing the chutneys with hands add taste to the chutneys.
  19. Ragi rotti can be enjoyed with Roasted Brinjal Chutney and Coconut Chutney.

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