Hello friends. Hope you liked my previous recipe of Iced Cucumber Tea. I hope some of you might have tried it at home and liked it. If you haven’t tried it or haven’t checked out the recipe as yet, please do go and check it out here. The recipe for today will be Ragi Roti / Ragi Chapathi.
I usually make instant ragi dosa for dinner or breakfast and this ragi roti was an attempt to use ragi in some other way other than the usual recipes. This recipe is almost similar to the akki roti recipe. If you have a poori press at home, this recipe is a breeze. Else you could always spread it out with your fingers and make it too. All that you need is a tava and a plastic sheet/aluminium foil/banana leaf for spreading the dough.
Health Benefits of Ragi:
As you all know, millets are increasingly occupying our kitchens these days and people are becoming aware of the health benefits of these ancient grains. Ragi is one millet which is rich in calcium and many other vital nutrients. It also has a host of other benefits including weight loss and diabetes control. Apart from these, ragi is given to babies just starting solids too. For more information on the health benefits of ragi, refer below link:
Before I move on to the recipe, here are other ragi and millet recipes that you will certainly be interested in:
Furthermore, below is a list of all breakfast/dinner recipes on the blog which will probably clear your confusions on what to cook everyday :
Preparation Method of Ragi Roti:
- Serves: 4
- Preparation Time: 10 minutes
- Cooking Time: 5 minutes for each roti
- Ragi Flour: 2 cups
- Water: 3 cups
- Salt: as needed
- Oil: 1 tsp for each roti and 1/2 tbsp for dough
- Heat 3 cups of water in a pan with salt. Once the water comes to a rolling boil, lower the flame and add the flour slowly in a stream and keep stirring till it absorbs all the water and comes together.
- Once the flour absorbs all water, all 1/2 tbsp oil and mix well. Leave it for 2-3 minutes on low flame. Switch off the flame after 2 minutes and allow the dough to become warm.
- Once the dough becomes warm enough to handle, knead it well so that it is of smooth pliable consistency like poori dough.
- Place a plastic sheet between a poori pressing machine. Pinch small balls out of the dough and press well to get roti shape. It should neither be too thick nor too thin.
- Heat a dosa tava. Place the pressed roti on the tava carefully and drizzle oil around it. Cook on medium flame for 2 minute or so on one side and turn over and repeat for the other side. When the roti is nice and crisp, remove it from tava.
- Serve hot with onion chutney.
- The water quantity should be mostly enough for most flours. However, if you feel dough is dry, sprinkle some warm water and knead. Also, if water is excess, add some rice flour before kneading.
- You can add finely chopped onions and chillies too. Make sure you fry them before boiling the water and adding the flour.
- If you do not have a poori press, oil your hands and spread the dough with your fingers on a greased plastic sheet.
- Use enough oil for the roti. The rotis may turn out dry as a result of less oil.
- Finally, ensure it is done on medium flame else the rotis may get burnt.