Pan Gravy Kadai Curry: Finger Millet Flatbread "Ragi Roti"

Day6 of BM9: See I told ya, no lentil recipes today. Finger-Millet, like I told you before, is a preferred grain and people in rural Tamil Nadu make gazillion recipes with it. I have just begun to warm-up to it. When I was growing up I thought it was "too country" for me and used to shy away from it. But the "older and wiser" me realizes the health benefits of this wonder grain. So I asked MIL to take those grains to the flour mill and get some a big pack of the flour. Roti made out of newly milled aromatic flour taste better and smell awesome.
Thanks to MIL.She is constantly making Idli, Dosa, String Hoppers,Puttu and what not with it.She even brought a "homemade health mix powder" made with finger-millet and plenty of other nuts and grains for Lil A. He eats a porridge made out this and milk every morning before he leaves for school.Me-thinks MIL has come here with a mission-- to make us fall in love..with Millets( and Barley too).

Raita:

Ingredients(For 6-8 Ragi Roti):

3 Cups Finger-Millet Flour
1 Large Red Onion
3-4 Hot Green Chilies, finely chopped, seeds and all
1 Tsp Cumin Seeds
2-3 Stalks Curry Leaves, finely chopped minus the stalk
1/2 Cup Packed Cilantro, finely chopped
1 Tsp Mustard seeds
1 Tbsp Split and hulled Black Gram "Urad Dhal"
2 Tbsp Olive Oil
Salt as needed
Warm water to make the dough
More Oil for cooking the bread

Tools:

Griddle/Tava to make the Flat bread
Cheese cloth or sturdy paper towel like Brawny/Bounty

Proceedure:

In a pan, heat the Olive Oil and add the mustard seeds. Once it starts sputtering, add the urad dhal, curry leaves, cumin seeds, chopped red onion and green chilies.

Once the onion turns translucent add the chopped Cilantro and stir.

In a wide shallow bowl, add the flour, the suateed mixture, salt and little warm water. Knead the dough and keep adding water little by little until a smooth dough is formed.

Divide the dough into 6-8 even balls. If you want the Roti to be a little bit bigger then stick to 6, else make it 8 or 9. The tricky part is trying to flatten this balls of dough that needs some expertise.

Place a "sturdy" moist towel or cheese/muslin cloth on a flat surface. Place a ball of dough and using the "balls of your hands" keep flattening the dough gently and evenly. Tricky, I know but don't lose heart. Keep going.

Once the Roti discs reach to a thickness of 3mm or 4mm stop flattering it.It helps if you keep wetting the balls of your hands now and then(in between flattening the discs). While you are in the process of flattening the dough balls to discs, heat a tava/griddle until its really hot. Grease the Tava/Griddle with Oil.

Lift the moist cloth/paper towel along with the dough in you left hand.You are in the process of transferring the Roti, which is again tricky!

Flip the Roti to your right hand.

Place it gently and carefully on the hot griddle.Add about 1/4 tsp of Oil around the edges and let it cook for a minute on medium flame.Flip and repeat the same for the other side. Dot some oil on the top as well. This thick roti needs Oil to cook. Once its cooked move it to the plate.