Ragi roti | Ragi rotti | Finger millet roti | Millet recipes
Ragi roti or ragi rotti or finger Millet roti is a breakfast recipe, prepared with ragi flour, onions, green chillies and salt.
Ragi is a staple food grain in South India, particularly in Karnataka.
Although there are many variations in making this ragi rotti, I prefer to do in the following method. As we add onions and green chillies in this type of preparation, it acts as a wholesome meal itself without any side dish. Just serve this ragi roti with simple curd or tomato chutney.
There are two methods available to make this ragi roti. One is simply adding ragi flour in very hot water and making like just chapati. In this method, ragi cooked soft and it is very popular in Karnataka, which is same like ragi mudde. And another method, which I follow, is cooking the raw flour with seasoning. Moreover today I used a little amount of whole wheat flour along with ragi flour. If you are gluten allergic, you can use only ragi flour to make this delicious ragi roti.
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It has different names in local languages. It is known as Ragi in Telugu and Kannada, Kelvaragu/aariyam in Tamil, and Madua/Mangal in Hindi.
Ragi has an uncountable amount of health benefits in all of its form. Yet powder form of ragi is widely used for a variety of food recipes.
Finally, I would like to tell you about a few of this finger millet’s health benefits.
Ragi is a rich source of Calcium, Iron, Protein, Fiber, and other minerals. The cereal has low-fat content and contains mainly unsaturated fat.
It is easy to digest and does not contain gluten; people who are sensitive to gluten can easily consume Finger Millet. Ragi is one of the most nutritious cereals.
Hence it is very much useful in bone health, weight loss, diabetes control, cholesterol control, easy digestion, Anaemia correction and many more.
Video explanation:
Ragi roti | Ragi rotti | Finger millet roti | Millet recipes
Ingredients
Ingredients:
For seasoning:
- 1 big onion
- 3 green chillies
- 1 tbsp gram dal
- 1 tbsp urad dal
- 1/4 tsp salt
For ragi roti:
- 11/2 cup ragi flour
- 1/2 cup whole wheat flour
- 1/2 cup coriander leaves
- 1 tsp salt
- Water to knead
- Oil to cook roti
Instructions
Preparation:
- Fine chop onions, green chillies and coriander leaves.
Recipe to make ragi roti:
How to do seasoning:
- Heat oil in a frying pan, add gram dal and urad dal.
- Put onions, green chillies.
- Add some salt and fry the onions to a translucent color.
- Set aside the seasoning.
How to make ragi rotti dough:
- In a large mixing bowl, take ragi flour and whole wheat flour. Wheat flour gives enough gluten to keep the ragi dough from falling apart. But if you like gluten-free diet then please avoid wheat flour and proceed only with ragi flour. Therefore make small sized rotis to avoid breaking.
- Now add the prepared seasoning and salt required for the roti.
- Also, add finely chopped coriander leaves.
- Mix everything together and combine well with hands by adding water gradually.
- Prepare a thick roti dough in such a way that it should be soft enough to tap with fingers and not too sticky. Adjust water addition accordingly.
- Finally, add a teaspoon of oil and apply on top of the dough to avoid drying.
How to make ragi roti:
- Apply some oil in a thick plastic sheet or banana leaf.
- Scoop a ball sized dough, flatten it gently with oiled fingers as thin as possible.
- Be careful while making roti as it may stick.
- Meanwhile, heat a dosa tawa, drizzle few drops of oil.
- Invert the flattened roti dough carefully on the hot Tawa.
- Fry the ragi roti in medium temperature. You can close with a lid to make extra soft rotis.
- After around five minutes, flip sides and drizzle few more drops of oil.
- Cook for few more minutes until u see the color change.
- Ragi changes from light color to dark chocolate color with fried spots here and there.
- Switch off and serve with plain curd or masala curd or tomato chutney. Ragi rotti goes well with pickle too.
Notes
Nutrition
Preparation:
- Fine chop onions, green chillies, and coriander leaves.
Recipe to make ragi roti:
How to do seasoning:
- Heat oil in a frying pan, add gram dal and urad dal.
- Put onions, green chillies.
- Add some salt and fry the onions to a translucent color.
- Set aside the seasoning.
How to make ragi rotti dough:
- In a large mixing bowl, take ragi flour and whole wheat flour. Wheat flour gives enough gluten to keep the ragi dough from falling apart. But if you like gluten-free diet then please avoid wheat flour and proceed only with ragi flour. Therefore make small sized rotis to avoid breaking.
- Now add the prepared seasoning and salt required for the roti.
- Also, add finely chopped coriander leaves.
- Mix everything together and combine well with hands by adding water gradually.
- Prepare a thick roti dough in such a way that it should be soft enough to tap with fingers and not too sticky. Adjust water addition accordingly.
- Finally, add a teaspoon of oil and apply on top of the dough to avoid drying.
How to make ragi roti:
- Apply some oil in a thick plastic sheet or banana leaf.
- Scoop a ball sized dough, flatten it gently with oiled fingers as thin as possible.
- Be careful while making roti as it may stick.
- Meanwhile, heat a dosa tawa, drizzle few drops of oil.
- Invert the flattened roti dough carefully on the hot tawa.
- Fry the ragi roti in medium temperature. You can close with a lid to make extra soft rotis.
- After around five minutes, flip sides and drizzle few more drops of oil.
- Cook for few more minutes until u see the color change.
- Ragi changes from light color to dark chocolate color with fried spots here and there.
- Switch off and serve with plain curd or masala curd or tomato chutney. Ragi rotti goes well with pickle too.
Tips:
1) Do not worry about side cracks while flattening as the final product would be good after frying.
2) Gram and urad dal gives nice crunchy bites while eating the soft rotis.
3) If you are able to handle the heat, you can knead the dough with hot water to get extra soft ragi roti.
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