By Krati Purwar
July 2, 2024
Ragi or nachni roti is a healthier and gluten-free alternative to wheat and maida. It contains high amounts of fibre, calcium, and iron. Here is a short guide to make it soft and ragi roti at home.
½ cup ragi flour ¼ tsp salt ½ cup water 1 tsp oil
In a saucepan, heat oil, salt, and water. After it comes to a boil add flour and let the mixture thicken.
Let the mixture cool off. Knead it into a soft dough.
Divide the dough into small portions. You can sprinkle some flour if the dough seems sticky.
Dust off the excess dry flour and roll the small dough into circular roti.
Keep the roti moderately thick compared to how you would make it with maida or wheat flour.
Cook the roti on a hot skillet until it puffs up and serve it with your favourite dal or vegetable preparation.