hi all, i tried the ragi atta chakali other day and guess what everyone likes it as its different from other flour we use and they are more crunchy than regular once..I am planning to make some more today but just want little suggestion.. i post it in other thread but i didnt see reply yet so trying to get some suggestions here by posting it separately...
AS the ragi flour itself is in dark color how do we know that its thoroughly cooked some came real good others came more harder just wondering how we know its cooked all the way and do we need to keep adding water as raagi flour itself comes hard as it stay after a while....
I really appreciate if any one help me out here...Thanks so much...
AS the ragi flour itself is in dark color how do we know that its thoroughly cooked some came real good others came more harder just wondering how we know its cooked all the way and do we need to keep adding water as raagi flour itself comes hard as it stay after a while....
I really appreciate if any one help me out here...Thanks so much...