Ragi roti is a traditional Indian flatbread made from finger millet flour. It's nutritious, gluten-free, and pairs perfectly with various curries and vegetables.
🥗 Nutrition (per serving)
210Calories
6gProtein
45gCarbs
2gFat
8gFiber
🥦 Ingredients
Main ingredients
- 2 cups ragi flour
- 1/2 cup whole wheat flour
- 1 tsp salt
- 1 tbsp oil
- Water as needed
For cooking
👨🍳 Instructions
- 1Step 1: In a large bowl, mix ragi flour, whole wheat flour, and salt.
- 2Step 2: Add oil and gradually add water to form a soft dough.
- 3Step 3: Divide the dough into equal portions and roll each into a ball.
- 4Step 4: Roll out each ball into a thin disc using a rolling pin.
- 5Step 5: Heat a tava or skillet over medium heat and cook each roti for 1-2 minutes on each side until golden brown.
- 6Step 6: Brush with ghee or oil before serving.
💡 Chef's Tips
- Use warm water to make the dough softer.
- Let the dough rest for 15-20 minutes for better rolling.
- Serve ragi roti hot with a side of curry or yogurt.
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❓ Frequently Asked Questions
Can I make ragi roti without wheat flour?▾
Yes, you can use only ragi flour for a gluten-free option.
How do I store leftover ragi roti?▾
Store in an airtight container in the refrigerator for up to 2 days.
What can I use instead of ragi flour?▾
You can substitute with millet flour or sorghum flour.
Can I add spices to the dough?▾
Yes, adding spices like cumin or ajwain enhances the flavor.
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