Ragi roti
Time to cook
40 minutes
Difficulty
Easy
Serves
4
A rustic and healthy rotis made with ragi aka finger millet flour and whole wheat flour. This ragi roti is similar to the way phulka or jowar roti are made.
Ingredients
Ragi Flour
0.5 cup
Whole Wheat Flour
0.25 cup
Salt
0.25 tsp
Water
0.5 cup
Pure Cow Ghee
0.75 tbsp
Step-by-step instructions to cook
Prep
In a bowl, combine ragi flour, atta, and salt. Mix them together with a spoon.
Add 1.5 cups of hot boiling water to the mixture. Stir with a spoon, and wait for a few minutes until it's cool enough to handle.
Once the mixture is manageable, start kneading. Gradually sprinkle warm water bit by bit as needed while kneading to achieve a soft dough.
Cover it and let it rest for 20 minutes. After resting, you can make medium-sized balls from the dough.
Cooking
Heat a tawa (tawa ( flat pan)) on the gas stove until it's sufficiently hot for making soft rotis.
While the tawa is heating up, roll the dough ball into a flat, round circle. Add more flour if needed to prevent the dough from breaking.
First, roast one side of the roti until it's about one-fourth cooked.
Flip the roti and cook the other side. It should be slightly more cooked with brown spots visible.
Once the roti has puffed up well, turn it over and roast the other side for a few seconds.
Remove the rotis and spread some ghee on the rotis. Serve hot.
Nutrition information
(per serving)
Carbs
17.0
Proteins
2.1
Fats
2.8
Fiber
2.5
102
kcal
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