Ragi roti recipe is a South Indian flatbread made with ragi flour, also known as “Finger Millet Flour”. A single cup of ragi flour packs a powerful punch of health benefits. It keeps you feeling fuller for longer with these ingredients ragi flour, water, salt, and a little bit of ghee a simple process, ragi roti can be whipped up in no time and it pairs with curries, dals, and chutneys, soaking up flavor like a warm sponge. The step by step procedure with a deatiled video.
Ragi Pancakes, Sprouts chaat, Afghani Chicken, Nizami mutton korma
Ragi roti is not just a nutritious choice it’s also versatile and convenient. some reasons to make it a part of your diet is ragi roti, easy to make in just 10 minutes, your healthy breakfast is ready. Pack a stack for lunch or a picnic. The earthy sweetness and mild flavour often appeal to children, making it a sneakily healthy option.
Ragi Flour Recipes:
- Ragi porridge with sweet and salty flavor
- Ragi Pancakes
- ragi dates laddu
- Ragi sankati with rice combo chicken curry
- Ragi mudde recipe(finger millet balls) No Rice
Ragi is a natural source of these essential minerals, crucial for strong bones and healthy blood. Perfect for those with gluten sensitivities, ragi is a naturally gluten-free grain, making it a delicious and safe alternative to wheat. Ragi roti releases sugar slowly into your bloodstream, helping regulate blood sugar levels and keeping you energized for longer.
Special Roti’s
- Liquid dough roti
- Bajra Roti/Pearl Millet Roti
- Rumali roti
- Whole wheat tandoori roti on tawa
- Phulka
- chapati
Ragi roti is a delicious Journey from Millet to Flatbread. It is a good source of fiber, protein, iron and also a good source of antioxidants, which can help protect your cells from damage.With its minimal ingredients, simple process, and endless possibilities, ragi roti is a versatile and nutritious flatbread that deserves a place in your kitchen. So go ahead, give it a try and experience the magic of millet in every bite!
Indian chicken gravies: chicken korma, chicken tikka masala, shahi chicken, chicken sorrel gravy
Quick mutton gravies: mutton bones curry, Keema Matar, mutton curry, Keema kofta curry
Tips for a perfect ragi roti recipe:
- Boil the water switch off the fire and then add a cup of finger millet flour.
- Make sure that you are not boiling the flour that will make the dough tough.
- You want a smooth, slightly firm dough that doesn’t stick to your hands.
- If the dough is too sticky mix some amount of ragi flour and if the dough is too hard then mix a tablespoon of water or oil.
- Be flexible and adjust as needed.
- Dust your work surface and rolling pin with ragi flour to prevent sticking.
- Do not flip the roti immediately after placing on tawa as it will breaks the roti.
8 Vegetarian gravies:
- Andhra Gutti vankaya Kura
- palak paneer(spinach curry)
- Gongura masala curry(bhaji recipe)
- Mushroom curry
- Carrot potato curry(aloo gajar ki sabzi)
- Ridge gourd curry(beerakaya kura)
- Chana masala(chickpea curry)
- Paneer butter masala
Ragi roti recipe video:
Ragi roti recipe card:
Ragi roti recipe is a South Indian flatbread made with ragi flour, also known as “Finger Millet Flour”. A single cup of ragi flour packs a powerful punch of health benefits. It keeps you feeling fuller for longer with these ingredients ragi flour, water, salt, and a little bit of ghee a simple process, ragi roti can be whipped up in no time and it pairs with curries, dals, and chutneys, soaking up flavor like a warm sponge.
- Finger Millet Flour ragi flour – 1 cup
- Salt – 1/4 teaspoon
- Water – 1 cup
- Ghee – 1 tablespoon
- Oil – 1 tablespoon
-
In a pan add a cup of water, 1/4 teaspoon of salt and a tablespoon of ghee.
-
Boil the water switch off the fire and then add a cup of finger millet flour.
-
Make sure that you are not boiling the flour that will make the dough tough.
-
Use a spatula or spoon initially to combine the wet and dry ingredients without lumps.
-
Once it comes together, cover and rest for 2-3 minutes.
-
Now wet your hands and start kneading.
-
Make sure that dough should be still warm while kneading.
-
Add a tablespoon of oil knead the dough to avoid sticking.
-
You want a smooth, slightly firm dough that doesn’t stick to your hands.
-
Divide the dough into 9 equal portions.
-
Dust your work surface and rolling pin with ragi flour to prevent sticking.
-
Dust the flour and roll the dough into thin circles.
-
Heat the tawa over a medium flame.
-
Place the roti on hot tawa.
-
Wait for a moment let it dry on the top.
-
Now flip on other side the ragi roti will puffs.
-
Spread a tablespoon of oil on both sides of roti.
-
Flip and fry on both sides until the roti turns golden brown colour.
-
Similarly fry all the ragi roti’s.
-
Take into a serving plate.
-
Serve healthy ragi roti with your favourite dal, curries and chutneys.
- Boil the water switch off the fire and then add a cup of finger millet flour.
- Make sure that you are not boiling the flour that will make the dough tough.
- You want a smooth, slightly firm dough that doesn’t stick to your hands.
- If the dough is too sticky mix some amount of ragi flour and if the dough is too hard then mix a tablespoon of water or oil.
- Be flexible and adjust as needed.
- Dust your work surface and rolling pin with ragi flour to prevent sticking.
- Do not flip the roti immediately after placing it on the tawa as it will break the roti.
Step by step procedure for ragi roti recipe:
Making Dough:
In a pan add a cup of water, 1/4 teaspoon of salt and a tablespoon of ghee.
Boil the water switch off the fire and then add a cup of finger millet flour.
Make sure that you are not boiling the flour that will make the dough tough.
Use a spatula or spoon initially to combine the wet and dry ingredients without lumps.
Once it comes together, cover and rest for 2-3 minutes.
Now wet your hands and start kneading.
Make sure that dough should be still warm while kneading.
Add a tablespoon of oil knead the dough to avoid sticking.
You want a smooth, slightly firm dough that doesn’t stick to your hands.
Rolling:
Divide the dough into 9 equal portions.
Dust your work surface and rolling pin with ragi flour to prevent sticking.
Dust the flour and roll the dough into thin circles.
Frying:
Heat the tawa over a medium flame.
Place the roti on hot tawa.
Wait for a moment let it dry on the top.
Now flip on other side the ragi roti will puffs.
Spread a tablespoon of oil on both sides of roti.
Flip and fry on both sides until the roti turns golden brown colour.
Similarly fry all the ragi roti’s.
Take into a serving plate.
Serve healthy ragi roti with your favourite dal, curries and chutneys.
For more interesting recipes. Subscribe to my official YouTube Channel.
