Ragi Roti
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
15 rotis
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Calories
168 kcal
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Course
Main Course
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Cuisine
Indian
Ragi Roti
Description
This Ragi Roti recipe combines 2 cups of ragi flour and 1 cup whole wheat flour with salt, using hot boiling water to form a soft dough. The hot water is crucial to hydrate the flours properly, aiding pliability. The dough is mixed first with a spoon, allowed to cool until safe to handle, then kneaded thoroughly, adding warm water as needed for softness. After resting for 20 minutes, medium-sized dough balls are shaped and rolled out into flat rounds using either whole wheat or ragi flour to prevent sticking.
The rotis are cooked on a sufficiently hot griddle (tawa) to develop a soft texture with slight crisp edges, and optionally brushed with ghee or oil during or after cooking for moisture and flavor. Careful heat management and dough softness influence the final texture, making it tender yet sturdy for wraps or alongside curries.
Ragi Roti is a nutritious alternative to regular wheat breads, making it suitable for meals that call for fiber-rich grains. Its rustic flavor pairs well with vegetable dishes, lentils, or yogurt-based accompaniments.
The recipe can be doubled or tripled to accommodate more servings without changing ingredient proportions or method.
Ingredients
- 2 cups ragi flour (finger millet flour or nachni)
- 1 cup whole wheat flour
- 1 teaspoon salt or add as required
- 1.5 cups water or add as required, hot boiling; + 1 to 2 tablespoons
- ghee or oil as required
Instructions
making dough
- Take 2 cups ragi flour and 1 cup atta in a parat or a large bowl. Also add 1 teaspoon salt or add as required.
- Mix everything with a spoon. Add 1.5 cups hot boiling water.
- Mix with a spoon. After mixing wait for a few minutes till heat is enough to handle.
- Then begin to knead when the mixture is still hot. Once you are able to form the dough, then keep on sprinkling warm water bit by bit and knead till you get a soft dough.
- The dough should be soft. Cover and let dough rest for 20 minutes. then make medium sized balls from the dough.
rolling ragi roti
- Flatten the ball. Sprinkle some whole wheat flour or ragi flour on the dough ball. Turn on the gas stove and put the tawa to make it hot. The tawa has to be sufficiently hot to make soft rotis.
- While tawa is getting hot, start rolling the dough ball into a flat round circle. Add more flour if required, so that while rolling the dough does not break.
- In case the dough starts sticking to the rolling pin, then sprinkle some flour on the roti evenly and continue to roll it.
cooking ragi roti
- Place the roti on the hot tawa. Keep the flame to high.
- First roast one side. It should be less than half cooked or about one-fourth cooked.
- Turn and cook the other side. This side should be a little bit more cooked than the first side. Some brown spots should be visible.
- Now hold the roti with tongs and keep the first side which was cooked, directly on fire. Keep on moving roti with the tongs roasting the edges as well.
- The roti will start to puff.
- When the roti has puffed well, then turn and keep the other side on fire and roast roti for some seconds. Avoid burning the rotis and also don’t overdo the fire roasting as then these rotis become dense.
- Remove and place them in a roti basket/roti dabba or casserole.
- Spread some ghee on the rotis. Applying ghee or oil keep these nachni roti soft. Rotis made with this method is ideally served hot.
- If you cannot serve them hot, then you can keep them in a container that keeps food warm like a casserole or in a roti basket. Make rotis this way and stack them in the roti dabba if not serving straight away.
- Serve ragi roti with any indian vegetable dish or dal of your choice.
Notes
- This recipe can be doubled or tripled to prepare larger quantities as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15rotis
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 11mg | 4% |
| Sodium | 159mg | 7% |
| Potassium | 158mg | 3% |
| Vitamin A | 135IU | 3% |
| Calcium | 112mg | 11% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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