ragi roti recipe with video and step by step pictures– easy and soft ragi roti made of ragi flour (finger millets). Roti is a indian flat bread, gnerally made with whole wheat flour. In today’s recipe we are using ragi flour to make the roti. Ragi roti is also popularly called as ragi chapati, nachni ki roti and finger millet flat bread. Ragi flour is gluten free and this ragi chapati is a diabetic friendly recipe. Serve the ragi roti with some pickle, onion and plain yogurt. You can also serve the roti with some curry of your choice.
soft ragi roti
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Some other sides which can be served with ragi roti are-
sweet and tart cranberry pickle
soft ragi roti
Few Rotti recipes on the blog-
ragi roti video recipe –
how to make ragi roti recipe (step by step pictures)
- Boil the water in a small sauce pan. Add salt and oil.
2.Bring the water to a rolling boil
3. Slowly add the ragi flour and immediately turn off the stove.
4. Remove the pan from the gas top and mix until the ragi flour is completely mixed with the water
5.Close the lid and set a side for 10 minutes.
6. After ten minutes transfer the ragi mixture to a greased plate and knead the dough for few minutes. There should be no lumps and it should be a smooth dough. If you feel the dough is too sticky add little flour to get the right texture.
7. Shape the dough in to six equal balls.
8. In a rolling surface, spread some whole wheat flour. Flatten the ragi dough slightly , and with the help of a rolling pin roll out the dough in to a circle. Dust with the flour, as needed while rolling the roti.
9.Heat a skillet, gently place the rolled out dough on to the skillet. Cook for 45 seconds and press the roti with a spatula or a clean kitchen towel. Flip the roti. Press down with spatula to ensure the roti is cooked evenly.
10. Apply ghee or oil on both sides.Enjoy the soft ragi roti with pickle and curd or curry of your choice.
Ragi roti | finger millet roti
Ingredients
- 1 cup ragi flour / finger millet flour
- ¼ tsp salt
- 1 tsp oil and more to cook the roti
- 1 cup water
- Whole wheat flour ( for dusting)
Instructions
Cooking the dough-
- Boil the water in a small sauce pan. Add salt and oil.Bring the water to a rolling boil.
- Slowly add the ragi flour and immediately turn off the stove.
- Remove the pan from the gas top and mix until the ragi flour is completely mixed with the water.
- Close the lid and set a side for 10 minutes.
- After ten minutes transfer the ragi mixture to a greased plate and knead the dough for few minutes. There should be no lumps and it should be a smooth dough.
- If you feel the dough is too sticky add little flour to get the right texture.Shape the dough in to six equal balls.
- In a rolling surface, spread some whole wheat flour. Flatten the ragi dough slightly , and with the help of a rolling pin roll out the dough in to a circle. Dust with the flour, as needed while rolling the roti.
Cooking the ragi roti -
- Heat a skillet, gently place the rolled out dough on to the skillet. Cook for 45 seconds and press the roti with a spatula or a clean kitchen towel.
- Flip the roti. Press down with spatula to ensure the roti is cooked evenly. Apply ghee or oil on both sides.
- Enjoy the soft ragi roti with pickle and curd or curry of your choice.
Notes
few more ragi recipes
ragi jowar rotti
bajra ragi masala rotti
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