Ragi Roti
Dive into the wholesome goodness of **Ragi Roti**, a traditional South Indian flatbread crafted from nutrient-rich ragi (finger millet) flour. This recipe combines earthy ragi with aromatic ingredients like finely chopped onions, green chilies, fresh coriander leaves, and cumin seeds, creating a mildly spiced and flavorful dough. Quick and easy to prepare, these gluten-free rotis are soft, pliable, and naturally gluten-free, making them a nutritious choice for breakfast, lunch, or dinner. With just a few drops of oil, they toast to perfection on a skillet, developing light golden spots and a delightful texture. Serve these warm delicacies alongside a spicy curry, cooling yogurt, or tangy chutney for a well-rounded, health-conscious meal that delights the taste buds while nourishing the body. **Healthy ragi recipes**, **gluten-free flatbread**, and **Indian millet dishes** are just a few of the appealing SEO keywords these rotis bring to your table.
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Recipe Information
Ingredients
- 250 grams Ragi flour
- 1 medium, finely chopped Onion
- 1 finely chopped Green chili
- 2 tablespoons, finely chopped Coriander leaves
- 1 teaspoon Cumin seeds
- 1 teaspoon Salt
- 350 milliliters (approx.) Water
- 2 tablespoons Oil
Instructions
In a mixing bowl, add the ragi flour, finely chopped onion, green chili, coriander leaves, cumin seeds, and salt.
Gradually add water to the dry ingredients while mixing with your hands. The dough should be soft and pliable but not sticky. Use water as needed to achieve the correct consistency.
Divide the dough into equal-sized balls, approximately 8 to 10, depending on your preferred roti size.
Preheat a non-stick tawa or skillet over medium heat.
Take a ball of dough and place it between two sheets of plastic wrap or parchment paper. Press and gently roll out the dough to form a thin, round roti, about 6 to 7 inches in diameter.
Carefully transfer the roti onto the preheated tawa. Cook for about 1 to 2 minutes on one side until you see bubbles form on the surface.
Drizzle a few drops of oil around the edges, then flip it over to cook the other side for another 1 to 2 minutes. The roti should have light brown spots and be cooked through.
Remove the cooked ragi roti from the tawa and keep it warm by covering it with a cloth or foil.
Repeat the process with the remaining dough balls.
Serve the ragi rotis warm with your choice of curry, yogurt, or chutney.
Nutrition Facts
Calories |
1153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2415 mg | 105% | |
| Total Carbohydrate | 198.3 g | 72% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 8.0 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 952 mg | 73% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1413 mg | 30% | |
*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.
