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.