RAGI ROTI RECIPE
Ragi Roti is a nutritious and gluten-free flatbread made with ragi flour (finger millet flour) and other ingredients. Here’s a short description of the recipe:
To make Ragi Roti, ragi flour is combined with finely chopped onions, green chilies, grated carrots, chopped coriander leaves, and spices. Water is added gradually to form a soft dough.
The dough is divided into small portions and flattened into round rotis using your hands or a rolling pin. Ragi flour is naturally gluten-free, but due to its lack of gluten, it can be a bit challenging to roll the rotis. Alternatively, you can place the dough ball on a greased sheet or banana leaf and pat it gently with your hands to shape it into a round roti.
The rotis are then cooked on a hot griddle or tawa until they are cooked through and golden brown on both sides. A little oil or ghee is applied on the rotis during the cooking process to make them crispy and flavorful.
Ragi Roti is typically served hot with chutney, pickle, yogurt, or a side of your choice. It is a popular dish in South Indian cuisine and is known for its nutritional benefits, including being rich in fiber, calcium, and iron.
Ragi Roti is a healthy alternative to regular wheat-based rotis and is especially suitable for those following a gluten-free or low-carb diet. It is a wholesome and filling option that can be enjoyed for breakfast, lunch, or dinner.
Overall, Ragi Roti is a simple and nutritious flatbread that offers a unique flavor and texture. It is a great way to incorporate ragi flour into your diet and enjoy the health benefits it provides.
INGREDIENTS
- 1 cup ragi flour (finger millet flour)
- 1/4 cup finely chopped onions
- 1-2 green chilies, finely chopped
- 1/4 cup grated carrots
- 2 tablespoons chopped coriander leaves
- Salt to taste
- Water as needed
- Oil or ghee for cooking
INSTRUCTIONS
- In a mixing bowl, combine ragi flour, chopped onions, green chilies, grated carrots, chopped coriander leaves, and salt.
- Gradually add water and knead the mixture into a soft dough. The amount of water needed may vary, so add it slowly until the dough comes together. Let the dough rest for 10-15 minutes.
- Divide the dough into small portions and shape them into balls.
- Take a dough ball and flatten it using your hands or a rolling pin to make a round roti. If the dough is sticky, you can use some ragi flour to dust the surface and prevent sticking.
- Heat a griddle or tawa over medium heat. Place the rolled roti on the hot griddle.
- Cook the roti on both sides, applying a little oil or ghee to make it crispy and golden brown.
- Repeat the process with the remaining dough balls, making rotis one by one.
- Serve the Ragi Rotis hot with chutney, pickle, yogurt, or a side of your choice.
NUTRITION VALUE
- Calories: 120
- Total Fat: 3g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 10mg
- Total Carbohydrate: 22g
- Dietary Fiber: 4g
- Sugars: 1g
- Protein: 3g
