Low Sodium Ragi Roti
Savor the wholesome goodness of **Low Sodium Ragi Roti**, a nutrient-packed flatbread that's perfect for a heart-healthy and diabetes-friendly diet. This simple yet flavorful recipe combines the earthy richness of ragi (finger millet) flour with whole wheat flour, enhanced by aromatic cumin seeds, grated ginger, fresh coriander, and a touch of green chili for a gentle kick. The dough is kneaded with warm water, ensuring a soft and pliable texture, while ghee or olive oil gives the roti a golden finish. Prepared with a low sodium salt substitute, this healthier take on traditional Indian roti is ideal for those seeking reduced sodium options without sacrificing taste. Ready in under 40 minutes, these rotis pair beautifully with yogurt, vegetable curry, or dal for a balanced and satisfying meal. Whether you're focusing on clean eating or exploring alternative grains, this recipe is a delicious, nutritious choice that supports overall wellness.
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Recipe Information
Ingredients
- 1 cup Ragi flour (finger millet flour)
- 0.5 cup Whole wheat flour
- 0.75 cup Warm water
- 1 tablespoon Ghee or olive oil
- 0.25 teaspoon Salt substitute or low sodium salt
- 2 tablespoons Chopped coriander leaves
- 1 small Green chili, finely chopped
- 0.5 teaspoon Cumin seeds
- 0.5 teaspoon Grated ginger
Instructions
In a large mixing bowl, combine ragi flour, whole wheat flour, and low sodium salt. Mix well.
Add the chopped coriander leaves, chopped green chili, cumin seeds, and grated ginger to the flour mixture. Stir to evenly distribute the ingredients.
Gradually add warm water to the mixture, combining with your hands to form a smooth and pliable dough. Adjust the amount of water if necessary. The dough should neither be too sticky nor too dry.
Cover the dough with a damp cloth and let it rest for approximately 10 minutes. This will help the dough set and make it easier to roll out.
Divide the dough into 8 equal-sized balls. Dust each ball with a little ragi flour to prevent sticking.
On a clean, flat surface, roll out each dough ball into a thin circle, approximately 6-7 inches in diameter. Use additional ragi flour to dust if necessary.
Heat a non-stick skillet or tawa over medium heat.
Place the rolled-out roti onto the skillet. Cook for about 2 minutes, or until small bubbles start to form on the surface.
Flip the roti and brush the cooked side lightly with ghee or olive oil. Continue cooking for another 1-2 minutes until the other side is slightly brown.
Flip again and press gently with a spatula allowing the roti to puff slightly and cook evenly. Apply a small amount of ghee or oil on the other side if desired.
Remove the roti from the skillet and keep it warm by wrapping it in a clean kitchen towel.
Repeat the cooking process with the remaining dough balls.
Serve the low sodium ragi roti warm with your choice of accompaniments like yogurt, vegetable curry, or dal.
Nutrition Facts
Calories |
744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 13 mg | 1% | |
| Total Carbohydrate | 132.5 g | 48% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 1.6 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 453 mg | 35% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1730 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
