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RAGI ROTI

SIMPLE AND EASY WAY OF MAKING SOFT THIN RAGI ROTI /  रागी रोटी / RAGI KI ROTI RECIPE /HOW TO MAKE SOFT RAGI ROTI / EASY FINGER MILLET CHAPATHI /GLUTEN FREE RECIPE

BY DISHA LAHORI

Ragi rotti is a breakfast food of the state of Karnataka, India. It is most popular in the rural areas of southern Karnataka. It is made of ragi flour. Ragi-Rotti means ragi-pancake in the native language, Kannada. It is prepared in the same way as akki rotti.

Ragi works as a great source of fiber when it comes to people trying for weight loss. It helps in controlling Diabetes in the body while ensuring that the person is healthy and strong. Not only this, Ragi prevents obesity, provides energy, improves digestion and averts chronic diseases

The plain ragi roti recipe or ragi chapatti is made from 100% ragi making it super healthy. This Indian bread is also called plain nachni roti or red millet roti. This sumptuous plain ragi roti is rich in calcium and protein, which are required to support our bones and maintain the cells in our body respectively.

Eating ragi on a regular basis is well-tolerated by most healthy people and even by those who are overweight or have certain lifestyle disorders like diabetes.

Rotis made from bajra, jowar or ragi will give you the same feeling of fullness and will satisfy your appetite like a wheat roti. “It will also be easy on your digestive system, as it is devoid of gluten.”

INGREDIENTS

  • Ragi  flour – 1 cup
  • Water – 1  cup
  • Salt to taste
  • Oil – 1 tsp

METHOD

Heat a pan with water + salt + oil.

Bring it to a boil.

Once it starts boiling  ,lower the flame and add the flour.

Do not stir or mix the flour for 1 min .

After 1 min ,off the flame and  start mixing the flour using a ladle.

Once the flour is mixed well.

Cover and allow to cool.

Once you are able to touch the flour mixture, transfer to a big plate .

Start kneading with clean wet  hands.

Knead it well into a soft and smooth dough. Drizzle water as needed while kneading

NOTE – quantity of water depends on the quality of flour.

Heat a tava.

Take a lemon size portion of the dough ,roll into smooth balls. Remember to roll these balls nicely to get smooth edges .

Now roll it into thin rotis using rolling pin .

While rolling dust it with dry flour.

Put it on the hot tava.

Cook on each side for 30 seconds on each side.

Now press it gently with cloth or spatula and allow it to puff.

If making phulkas put on direct flame .

Once done remove and apply ghee.

Serve hot with any sabji / gravy etc.

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