Ragi Masala Rolls

Prepare the Batter: In a bowl, mix ragi flour, suji, and curd. Add water gradually to make a smooth, lump-free batter (like dhokla consistency — not too thick, not too runny).

Add salt, ginger-chilli paste, and turmeric. Cover and rest for 10–15 minutes.

Grease a flat thali/plate.

Add eno/baking soda to the batter and mix gently.

Immediately pour the batter into the thali and spread evenly (thin layer works best for rolling).

Steam for 10–12 minutes until cooked. Let it cool slightly.

Prepare Garlic Chutney: Crush garlic, red chilli powder, and salt. Heat oil slightly and mix into the chutney. Add little water to get a spreadable consistency.

Once the steamed ragi layer is warm (not hot), spread a thin layer of garlic chutney evenly on top.

Cut into long strips. Gently roll each strip tightly to form rolls.