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ragi roti recipe | finger millet roti | how to make ragi roti | weightloss

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. 

Course Breakfast, Main Course
Cuisine Andhra, Indian
Keyword finger millet roti, ragi roti benefits, ragi roti calories, ragi roti recipe, weight loss recipes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Calories 107 kcal

Ingredients

Ingredients for ragi roti:

  • Finger Millet Flour ragi flour - 1 cup
  • Salt - 1/4 teaspoon
  • Water - 1 cup
  • Ghee - 1 tablespoon
  • Oil - 1 tablespoon

Instructions

Procedure for ragi roti recipe:

Making Dough:

  1. In a pan add a cup of water, 1/4 teaspoon of salt and a tablespoon of ghee.
  2. Boil the water switch off the fire and then add a cup of finger millet flour.
  3. Make sure that you are not boiling the flour that will make the dough tough.
  4. Use a spatula or spoon initially to combine the wet and dry ingredients without lumps.
  5. Once it comes together, cover and rest for 2-3 minutes.
  6. Now wet your hands and start kneading.
  7. Make sure that dough should be still warm while kneading.
  8. Add a tablespoon of oil knead the dough to avoid sticking.
  9. You want a smooth, slightly firm dough that doesn’t stick to your hands.

Rolling:

  1. Divide the dough into 9 equal portions.
  2. Dust your work surface and rolling pin with ragi flour to prevent sticking.
  3. Dust the flour and roll the dough into thin circles.

Frying:

  1. Heat the tawa over a medium flame.
  2. Place the roti on hot tawa.
  3. Wait for a moment let it dry on the top.
  4. Now flip on other side the ragi roti will puffs.
  5. Spread a tablespoon of oil on both sides of roti.
  6. Flip and fry on both sides until the roti turns golden brown colour.
  7. Similarly fry all the ragi roti’s.
  8. Take into a serving plate.
  9. Serve healthy ragi roti with your favourite dal, curries and chutneys.

Recipe Notes

  • 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.