Drumstick Leaves Ragi Roti

I love Ragi in any form or shape. I do dishes using Ragi at least twice a week. It is very high in iron. However my 1st son and hubby is not a big fan of Ragi so I will normally do it during weekday lunch.   This is good option for any dieters as it is high in protein, Iron and cools your body. When I was India my mum used to make drumstick dishes very often during the season as we had drumstick tree at home. In SG we also get this (which sis is always jealous about).. Now lets go to the Drumstick leaves Ragi Roti.....

Ragi flour - 2 Cup
Small Onion - 1/2 Cup finely chopped
Green Chillies - 4-5 depends on the spice level. Finely chopped
Curry Leaves / Coriander Leaves - 2 tablespoon Finely chopped
Drumstick Leaves - 1 Cup
Salt per taste
Asafoetida - pinch


Mix all the ingredients in a broader vessel and water and make a dough (dough should be as soft as chappathi dough. So make sure you add water little by little to knead the dough)
Take a plastic sheet (you can cut the plastic bag / ziplag bag). Make a orange size ball from the dough. Apply a drop of oil on the plastic sheet and using your fingers flatten the dough on the plastic sheet. If the dough stick to your finger dip your finger in the water and flatten the the dough

Heat the flat thawa and put the flatten roti and apply 1/4 teaspoon of oil let it cook. Turn it over when brow spot appear (each side will take about 30-40 sec). Make sure you cook in medium flame. Cook on the other side. If needed add another few drops of oil
Serve with Onion chutney