Ragi Roti Recipe
Learn how to make gluten-free Ragi Roti, a healthy and tasty traditional flatbread from Karnataka made with finger millet flour.
Servings: 4 chapati
Calories: 811kcal
Equipment
- Saucepan
Ingredients
Instructions
- Add water, salt, and oil to a wide saucepan. If you’re adding any extra ingredients, like grated carrots or greens, add them now.
- Bring it to a boil. Once the water starts boiling, turn off the heat.
- Add ragi flour. Mix it using chopsticks or a wooden rolling pin. Cover and let it rest for 10 minutes.
- Once the dough becomes a little easier to handle, transfer it to a wide mixing bowl or clean, flat kitchen counter.
- Bring the dough together and form a smooth, pliable, non-sticky dough. Cover with a clean muslin cloth and let it rest for 10 minutes. This helps the ingredients blend better and makes the dough easier to work with.
- Divide the dough into small, equal-sized balls (about the size of a golf ball). Take one dough ball and place it on a flat surface. Place the dough ball between two sheets of parchment paper and gently press or roll it out with a rolling pin.
- Heat a non-stick skillet or tawa on medium-high heat. Gently transfer the rolled-out ragi roti onto the skillet.
- Cook for 1-2 minutes until you see the surface puffing up. Flip the roti, and cook for another 1 – 2 minutes on the other side.
- Press gently with the clean muslin cloth, especially on any uncooked spots, to ensure even cooking. Flip it back one more time, cooking for 30 seconds to 1 minute until both sides are well cooked with some brown spots. If you want you can puff it directly over the flame.
- Remove the roti from the skillet, smear a little bit of ghee (optional) and repeat the process for the remaining dough balls.
- Serve ragi roti warm.
Notes
- Add grated carrot, chopped coriander/spinach/methi/dill/curry leaves, or grated coconut for flavour and nutrition to the dough.
- While binding, if the dough is hot, dip your fingers in room temperature water to easily handle the dough.
- While resting the dough, cover it, else it becomes dry and difficult to roll out.
- Ragi dough is not fridge-friendly. Hence, it is best to make a fresh batch each time you want to make chapati.
- You can watch the detailed video of rice flour roti. The process of making these gluten-free rotis is very similar.
Nutrition
Calories: 811kcal | Carbohydrates: 170g | Protein: 17g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 1201mg | Potassium: 966mg | Calcium: 822mg | Iron: 9mg