Ragi Onion Chilla

Ragi Onion Chilla step by step instructions:

Ragi is also known as nachni and finger millet in English. It is highly nutritious and healthy, although you need some time to get used to its taste.
I made the chilla with a combination of ragi flour and semolina. I added onions for a wonderful flavor and some crunch.

Let us start cooking!!!

Ingredients:
Ragi flour: ½ cup
Semolina: ½ cup
Milk: ¾ - 1 cup (lukewarm)
Onion: 2 medium (finely chopped)
Cumin seeds powder: 1 tsp
Black pepper powder: ½ tsp
Coriander leaves: 2 tbsp (finely chopped)
Oil for cooking
Salt as per taste

Method:
1. In a bowl mix together semolina, ragi flour, and milk. Mix well and make sure no lumps remain.

2. Add onions, salt, black pepper, and cumin seeds powder. Mix well.

3. Add coriander leaves and mix well.

4. Apply oil on a tawa and heat it.

5. Pour some batter on the tawa and gently spread it with the help of a spoon or spatula. Keep the thickness of the chilla as required but you need to be fast if you want a thin chilla. Smear some oil on the sides of the chilla.

6. Let the chilla cook on low flame for about 3-4 minutes.
7. Flip it and again cook for other 6-7 minutes or until you find the chilla to be evenly cooked.

8. Take out on a plate.
9. Serve hot with ketchup, green chutney etc.
10. Healthy “Ragi Onion Chilla” is ready.

Tips:
1. I did not keep the batter for rest, hence needed just ¾ cup of milk. If you let the batter rest for some time then you will require more milk.
2. You can use water instead of milk.
3. Always heat the tawa well before making cheela.
4. The thickness of the chilla depends upon your choice.

See you soon with a new recipe till then Happy Cooking!!!