Vegan Ragi Roti
Discover the wholesome goodness of Vegan Ragi Roti, a gluten-free and nutrient-rich Indian flatbread made with finger millet flour. Perfect for a hearty breakfast or light dinner, this recipe is a flavorful combination of earthy ragi, aromatic coriander leaves, spicy green chili, and sweet onion. The dough is hand-kneaded and shaped into soft, pliable discs before being cooked to perfection on a tawa or skillet, resulting in a roti that's delightfully crisp on the outside and tender on the inside. Ready in under 45 minutes, Vegan Ragi Roti pairs beautifully with your favorite vegan curry or vegetable sabzi, offering an energizing and healthy meal option. Packed with fiber, calcium, and essential nutrients, this easy-to-make recipe is ideal for those seeking delicious gluten-free and plant-based alternatives.
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Recipe Information
Ingredients
- 2 cups Ragi flour (finger millet flour)
- 1.5 cups Water
- 0.5 teaspoons Salt
- 2 tablespoons Oil
- 1 medium Green chili (finely chopped)
- 2 tablespoons Coriander leaves (chopped)
- 1 medium Onion (finely chopped)
Instructions
In a large mixing bowl, add 2 cups of ragi flour and 0.5 teaspoons of salt. Mix well.
Add finely chopped green chili, coriander leaves, and onion to the flour and combine.
Gradually add 1.5 cups of water to the flour, mixing with your hands until you form a soft, pliable dough. If the dough is too sticky, sprinkle a little more ragi flour, and if it's too dry, add more water as needed.
Drizzle 2 tablespoons of oil over the dough and knead for another minute to make it smoother.
Divide the dough into 8 equal portions, rolling each into a smooth ball.
Lightly dust a clean surface with ragi flour. Take one dough ball and flatten it evenly using your palms and fingers to form a disc about 5-6 inches in diameter. Alternatively, you can use a rolling pin, but note that ragi dough is more prone to cracking.
Heat a non-stick tawa or skillet over medium heat.
Gently place the rolled roti on the hot tawa. Cook for about 2-3 minutes or until small bubbles form on the surface.
Flip the roti using a spatula and cook the other side for another 2-3 minutes until both sides have brown spots.
Remove the cooked roti from the skillet and cover it with a clean kitchen towel to keep it warm.
Repeat the process with the remaining dough balls.
Serve the vegan ragi roti hot with your choice of vegan curry or vegetable sabzi.
Nutrition Facts
Calories |
1104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1208 mg | 53% | |
| Total Carbohydrate | 186.0 g | 68% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 6.9 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 882 mg | 68% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1224 mg | 26% | |
*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.
