Finger Millet (Ragi) Roti
Ragi Roti, a nutritious and flavorful flatbread, is a popular dish in South India made from ragi flour (finger millet). Packed with calcium, iron, and dietary fiber, it is a healthy alternative to wheat-based rotis, particularly beneficial for those managing diabetes or looking to incorporate wholesome grains into their diet. Ragi Roti is typically prepared by kneading ragi flour with water, chopped vegetables, spices, and herbs to form a soft dough, which is then patted into thin discs and cooked on a hot skillet. Served with chutneys, yogurt, or curries, this gluten-free delicacy is both satisfying and nourishing, making it a great choice for any meal of the day.
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- 1 cup ragi flour
- 1 cup water
- 1/4 teaspoon salt
- 1 teaspoon ghee for moin
- 1 tablespoons Ghee (for spreading in roti)
First sift the ragi flour. Now heat 1 cup of water in a pan. Add salt to it.
When the water starts to boil, slow down the gas flame and add ragi flour to it and mix it well. Now turn off the gas flame and let the flour cool for 2-3 minutes. Then add ghee and knead the flour with your palm.
- Now make lemon size ball out of them uniformly (will make 7-8 ball). Roll the roti gently with the help of dry flour. Roast the ragi roti in a tawa on low flame of gas.
- While roasting, gently press both sides with a wet cotton cloth. By doing this, the roti will swell nicely. Once the roti is baked, apply ghee to it and serve it hot.
