Ragi roti | finger millet roti
ragi roti or nachni ki roti is a healthy breakfast or lunch recipe made with ragi flour. Also called finger millet flour. Its diabetic friendly recipe.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
- 1 cup ragi flour / finger millet flour
- 1/4 tsp salt
- 1 tsp oil and more to cook the roti
- 1 cup water
- Whole wheat flour ( for dusting)
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.
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