Ragi Roti Recipe
Ragi Roti is a healthy breakfast dish made using ragi flour, onion, curry leaves, green chillies and salt. It is soft but little chewy and has a mild nutty taste, these are healthy, gluten fren and tastes so good. This roti recipe is really good for breakfast or even as light snack when you feel hungry and want something wholesome and filling.
Servings4 rotis
Ingredients
- 1 cup ragi flour (finger millet flour)
- 1 medium sized onion finely chopped
- 1 green chilli finely chopped
- 1 tablespoon curry leaves finely chopped
- salt to taste
- hot water as needed
- oil to toast
Instructions
- To a mixing bowl - add 1 cup ragi flour, add 1 medium sized onion chopped finely, 1 big green chilli, 1 tablespoon curry leaves and required salt to taste.
- Mix this well first.
- Add hot water little by little.
- Mix with spatula well first until no dry flour is seen.
- By now it will be warm enough to handle with hand.
- Gather together to form a dough.
- Divide into 4 equal portions.Make big lemon sized balls.
- Grease the butter paper with few drops of oil. Place the ball and flatten it. Start patting it with your fingers.
- It should be slightly thick like this. You can make 2 rotis at a time so that you can alternate them while one is getting cooked in the tawa.
- Heat dosa tawa and drizzle few drops oil.
- Carefully transfer the butter paper with roti side down. Gently peel the paper.
- Drizzle oil at the sides and on top.
- Cook covered for 2 minutes.
- Flip over and cook. Toast the rotis on both the sides till golden spots appear here and there, drizzle oil.
- Ragi roti is ready!
Video
Notes
- Flour - Any ragi flour is good to use make sure it is not fine. You can use regular ragi flour or sprouted ragi flour.
- Dough – I keep the dough moist and sticky. You can adjust water accordingly and mix. If dough is too tight then it will have more cracked edges while pressing.
- Flattening – I grease my fingers with little oil / water while flattening so it does not stick.
- Cooking on tawa – I drizzle oil on tawa and cook in medium flame. Flip only when one side is cooked.
- Making multiple rotis – You can make two at same time and alternate while cooking.
- Storing leftover– I keep the leftover in fridge for 1–2 days. Reheat on tawa before serving.
Nutrition Facts
Ragi Roti Recipe
Amount Per Serving (50 g)
Calories 256
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Trans Fat 0.02g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Sodium 64mg3%
Potassium 281mg8%
Carbohydrates 47g16%
Fiber 1g4%
Sugar 2g2%
Protein 5g10%
Vitamin A 280IU6%
Vitamin C 151mg183%
Calcium 240mg24%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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