Ragi roti, also known as finger millet roti, is a nutritious and wholesome flatbread that is an integral part of South Indian cuisine. Made from ragi flour, which is rich in calcium, fiber, and essential nutrients, ragi roti is not only delicious but also offers numerous health benefits. This gluten-free flatbread is especially popular in Karnataka, Tamil Nadu, and parts of Andhra Pradesh, where it is enjoyed as a staple food, often paired with various chutneys, curries, or yogurt.
Ragi Roti
Table of Contents
Equipment
- Bowl
- Vessel
- Spatula
- Pan
- Rolling Board and Pin
- Measuring Cups
Ingredients
- 2 cup Water
- 2 cup Ragi Flour
Instructions
- Take a vessel and boil 2 cup Water.
- Lower the flame and add 2 cup Ragi Flour. Mix it thoroughly. It took 1 minute.
- Turn off the flame and close with lid for 10 minutes so that it cooks in its steam.
- Transfer it to a bowl or a plate and using small quantity of water make soft dough by rubbing it for 10 minutes.
- Now take small quantity of dough and give shape of roti using rolling board and pin. Sprinkle ragi flour while giving shape so that it doesn't stick.
- Now heat pan on medium flame. Now roast the round shaped dough. Roast at all the corners. Ragi Roti is ready.
Video
Notes
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One thought on “Ragi Roti | How to make soft Finger Millet Roti”
Had hot rotis with curry. These rotis makes feel good.