Ragi Roti is made with finger millet flour and it’s gluten-free. It’s a healthier substitute for wheat roti if you want to add more protein and calcium in your diet.

Ingredients

Method

1. Boil 1/2 cup of water in a sauce pan. Once the water starts to boil, turn off the heat and add salt and ragi flour. Mix it roughly so that there is no dry flour left in the pan. Cover the pan and leave it for 5 minutes.




2. Dump the flour mixture on your work surface and start kneading it if it’s cold enough to handle. Add a little ghee to make it more pliable.




3. Knead it into a soft dough. Divide into 4 parts and make 4 flat disks.



4. Use dry ragi flour to roll each disk into a roti.



5. Place the roti on medium hot griddle. Once you see some bubbles in roti, flip it. Flip it again when you see the bubbles on this side.



6. Turn up the heat a bit. Roti will start to puff up. If it doesn’t, press with a spatula to help it.



7. Once you see brown spots at the bottom, flip it and cook it on the other side.



8. Once both sides have brown spots, take it down add a generous amount of ghee. Ragi Roti is ready.



9. If you want to save it for later, store it in a container with a lid.
Summary
Recipe Name
Ragi Roti
Author Name
Ruchi Garg
Published On
2024-07-21
Preparation Time
20M
Average Rating
5 Based on 1 Review(s)