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.