Ingredients

Finger millet flour - 160g

Kodo millet flour -160g

Little millet flour -160g

Barnyard millet flour -160g

Foxtail millet flour -160g

Wheat flour - 100 g

Onion - 25 g

Drumstick leaves - 20 g

Curry leaves - 5 g

Coriander leaves - 10 g

Green chillies - 20 g

Cumin seed - 1 teaspoon

Salt - as required

Oil - as required

Method

 Add salt and water to the flour and knead it into soft dough.

 Make round balls and roll to flat chappathi.

 Toast the chappathi on a preheated pan.

 Serve hot with any curry or gravy.