Ragi Wrap

In a mixing bowl, combine ragi flour and water to make a smooth batter. The consistency should be similar to pancake batter.

Add chopped green chilli, cumin seeds, red chili powder, chopped coriander leaves, and salt to the batter. Mix everything well.

Heat a non-stick skillet or a griddle over medium heat. Add oil and spread it evenly across the surface.

Pour prepared ragi batter onto the skillet, spreading it in a circular motion to form a thin cheela.

Cook the cheela on medium heat until the edges start to turn golden brown and the top surface dries out slightly.

Drizzle a little oil around the edges of the cheela and on top. Flip the cheela using a spatula and cook the other side.

Once both sides are cooked to your desired crispness, transfer the ragi cheela to a plate.

In a large bowl, mix chopped lettuce, grated carrot, cucumber.

Add the prepared curd dressing to the vegetables and toss well.

Take ragi wrap.

Add the vegetable-curd filling in the center.

Roll the wrap tightly and secure it with toothpicks or wrap it with parchment paper for easy handling. Serve it.