Nut-Free Ragi Roti
Delight in the wholesome goodness of Nut-Free Ragi Roti, a nutritious and gluten-free flatbread made with finger millet flour. Ideal for those with nut allergies or looking for healthier meal options, this recipe combines the earthy flavor of ragi with aromatic cumin, fresh cilantro, and optional green chili for a subtle kick. Crafted entirely nut-free, it features a quick-cooking dough that transforms into soft, flavorful rotis perfect for pairing with your favorite curries, refreshing yogurt sides, or tangy pickles. Ready in just over 30 minutes, this recipe is as simple as it is nourishing, offering a satisfying option for breakfast, lunch, or dinner. Whether you're exploring gluten-free recipes or simply seeking a nutritious twist to your everyday meals, these soft, flavorful rotis are sure to impress.
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Recipe Information
Ingredients
- 2 cups Ragi flour (finger millet flour)
- 1.5 cups Water
- 0.5 teaspoons Salt
- 2 teaspoons Oil
- 1 teaspoons Cumin seeds
- 1 piece, finely chopped Green chili (optional)
- 2 tablespoons, finely chopped Fresh cilantro (coriander leaves)
Instructions
In a medium saucepan, bring the water to a boil and add salt, cumin seeds, and oil.
Once the water is boiling, lower the heat and add the ragi flour gradually while stirring continuously to avoid lumps.
Once all the ragi flour is added, continue stirring until it forms a smooth dough and leaves the sides of the pan. This should take about 3-4 minutes.
Remove the dough from the stove and transfer it to a wide plate. Let it cool slightly until it's comfortable to handle.
Add finely chopped green chili and cilantro to the dough and knead it for a couple more minutes to ensure everything is well incorporated.
Divide the dough into equal-sized balls (about the size of a lemon).
Preheat a tava or non-stick skillet on medium heat.
Take one dough ball, dust it lightly with ragi flour, and roll it out gently into a small roti using a rolling pin. If the dough sticks, you can use parchment paper to roll them between.
Place the rolled-out roti on the hot skillet.
Cook on one side until you see bubbles form or the color changes slightly, then flip it over to cook the other side.
Press gently with a spatula or kitchen towel to ensure even cooking and puff up the roti a bit, around 1-2 minutes per side.
Once cooked, remove the roti from the skillet and repeat the process with the remaining dough balls.
Serve hot with your choice of accompaniments such as curries, yogurt, or pickles.
Nutrition Facts
Calories |
905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1211 mg | 53% | |
| Total Carbohydrate | 176.5 g | 64% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 2.1 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 879 mg | 68% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1105 mg | 24% | |
*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.
