Sieve both the flours and keep it ready.

In a pan, heat a cup of water along with salt. Bring it to rolling boil.

When the water is boiling, add a tsp of finger millet flour and mix well so that there are no lumps left. When it is still boiling, include all the finger millet flour and switch off.

Next include wheat flour too. Combine well such that dough is formed without any lumps. When the dough is hand bear-able warm, divide it in to 8 equal parts. Shape each of them as ball.

Next take a ball and roll it evenly over a board using rolling pin. Use enough flour to dust and roll as thin as possible.

Next heat a roti skillet(tawa) and transfer the rolled rotti over it. Turn over to cook the other side after few seconds. And it nicely puffs up like poori. Remove and continue the process with rest of the dough.

Healthy and soft ragi ubbu rotti is ready to serve with any of the spicy side dish or coconut chutney.

Wheat flour is used to give some gluten to finger millet flour so that we can easily roll it.

It is important to add the finger millet flour to boiling hot water. Otherwise the rotti tends to be hard.

Unlike the normal ragi rotti, it is very soft and easily roll-able.

Spicy stirfry or side dish pairs well with it.