Ragi Roti : Rustic And Healthy Rotis

Maybe one of the delicious and nutritious roti recipes prepared with raagi or finger millet. For many South Indians, it is a favourite option for either dinner or brunch. It can often be eaten as is because all the spices have been pre-mixed together, but it also tastes fantastic when paired with a spicy coconut chutney.

While roti recipes are quite popular all throughout India, south Indians are particularly fond of millet-based dishes. Although it may be eaten at any meal, it is often offered for breakfast in the morning. Ragi roti is a well-liked and nutritious south Indian breakfast meal that is renowned for its flavour and taste.

• 2 cups ragi flour (finger millet flour )
• 1 cup whole wheat flour
• 1 teaspoon salt or add as required
• 1.5 cups hot boiling water 
• ghee or oil as required

Instruction: 

• Add 1 cup of atta and 2 cups of ragi flour in a parat or a sizeable bowl. Add 1 teaspoon of salt as well, or more if necessary
• With a spoon, combine all of the ingredients. Pour in 1.5 cups of hot, boiled water
• Use a spoon to stir. Wait a few minutes after mixing until the heat is manageable
• When the mixture is still hot, start kneading. Once the dough is formed, continue to add warm water gradually while kneading the dough until it becomes soft
• The dough need to be tender. For 20 minutes, cover the dough and let it rest. then use the dough to form medium-sized balls
• Make the ball flat. On the dough ball, sprinkle some whole wheat or ragi flour. Start the gas burner, then place the tawa on it to heat it up. To make soft rotis, the tawa must be heated enough
• Start shaping the dough ball into a flat, oblong circle as the tawa gets heated. If necessary, add extra flour to ensure that the dough does not break during rolling
• If the dough begins to adhere to the rolling pin, evenly distribute additional flour over the roti and continue rolling
• Roti should be placed on a heated tawa. Continue to raise the flame
• Roast one side first. It should be roughly one-fourth done, or less than half cooked
• Cook the opposite side by turning. Compared to the first side, this side has to be cooked a little bit more. There should be a few brown flecks visible
• The initial side that was cooked should now be kept directly on heat while holding the roti with tongs. Roti should continue to be moved as the tongs cook the edges as well
• Roti will begin to puff up
• When the roti has sufficiently puffed, flip it over, maintain the heat on the other side, and roast the roti for a few seconds. The rotis will get thick if you burn them or roast them over the fire too much
• Take them out and put them in a basket
• Give the rotis a ghee coating. Ghee or oil can be used to keep these rotis supple.

Serve ragi roti with your favourite Indian veggie dish or dal.