A superfood grain, this roti made from Finger Millet/Ragi makes for a nutritious and a Gluten free alternative to the traditional whole wheat grains. A tasty and power packed bread option, Finger Millet Ragi Roti is ideal for breakfast, lunch or dinner.
Why Choose Millets?
The need to consume well balanced food has become increasingly important to sustain our overbearing lifestyle. Recent studies have shown that among various beneficial whole grains, the Finger Millet/ Ragi is considered a superfood. Historically, for centuries the grain formed importance as a staple for its high nutrition content but in the last few decades due to the popularity of rice and whole wheat, the consumption of the Ragi has declined remarkably.
The growing awareness to pursue a healthy lifestyle has made the use of Millet grains essential to include in our regular food intake. The Finger Millet boasts of containing
- Essential vitamins and minerals especially vitamin A and C that helps to boost our Immunity.
- It is also rich in calcium which is essential in bone building for growing kids.
- The high content of fibre and proteins in the grain takes care of our overall health by promoting healthy digestion, reducing the risk of heart disease and is very much pro diabetic as it helps in managing blood sugar levels.
These Ragi Roti are…
✔perfect for a gluten-free diet.
✔They are rich in calcium, iron and protein.
✔can be eaten with any curry or dal.
The growing awareness about the benefits of including various grains as part of a regular diet has led people to go back to olden ways of roti making. The use of Millets for making rotis offers much more health than the average rotis made from whole wheat.
Though millet recipes have always been quite popular among people in the southern part of India.
Versatile-It is used for making ladoos, porridge, dosa or roti.
Delicious-Among other millet recipes, the Ragi roti or Nachni Roti has a rich earthy flavour to it loved by everyone
Weight Loss-And also the high fibres in the grain provides enough nutrition to curb sudden pangs of hunger.
It can be made with spices mixed into the dough or just plain simple. Typically served for breakfast, Ragi Rotis tastes amazing when eaten with spicy coconut chutney.
A heart-warming meal filled with finger Millet roti is made in simple and easy steps.
How to make the perfect finger Millet Roti ?
- Preparing the dough-In a pan, heat water and add peanut oil and salt to it. Once the water begins to form bubbles, add the finger Millets and stir slowly using a spatula. Once everything comes together to form a hardened paste, transfer the contents to a bowl and allow it to cool for a while.
Once cooled a little, knead the dough well to make the texture soft and smooth. Invest at least 5 to 8 minutes to the kneading process as it will soften the dough.
- Sprinkle corn flour or millet flour to the rolling surface and make lemon size balls out of the dough. With the help of a rolling pin, make 8 inches rounds while dusting the flour on the surface. Using a cutter or a bowl finish off the roughed edges of the rolled rotis.
- Time to cook, toasting the rotis lightly in an open fire will bring out the authentic flavour of the millet. If you don’t have access to open fire, heat an iron skillet and cook the rotis lightly until small brown spots appear. Keep on repeating this step until all of the flour and dough are used up.
- Spread a spoonful of ghee/butter on the cooked roti if you wish, or not as per preference.
Time to enjoy the goodness and the earthy flavoured Finger Millet roti with curry or raita of choice.
Finger Millet Ragi Roti
- Finger Millet Ragi Roti
- 11/4 cup water
- 1 tablespoon peanut oil
- 1 cup Millet flour ragi flour
- salt to taste
- Cornflour/millet flour for rolling
- Heat water in a pan and add salt and peanut oil.One bubbles appear, add the finger millet flour and mix it well with the help of a spatula.
- Ones everything comes together ,empty in a bowl and allow it to cool slightly.
- Knead the dough with your hand till soft and smooth. This process may take 5-8 minutes but kneading well will make the dough soft.
- Cover and keep aside for 10 -15 minutes for the flour to bloom.
- Sprinkle corn flour or millet four on the rolling surface.
- Break lemon size balls and roll 8’’ inches rounds with the help of a rolling pin,while dusting cornflour on the surface.
- With a help of any bowl /cutter cut 7’’ round to have finished edges of the rolled roti.
- Heat a cast iron skillet and cook the rotis on both the sides till brown spots appear.
- If you have access to open fire, cook the rotis on open fire lightly.This brings the authentic flavour of the rotis or otherwise cook on a skillet.
- Repeat till all the flour is used up.
- Top it with butter /ghee if you wish or nothing at all.
- Enjoy these with curry and raita or your choice.
- Rolling works best if the dough is warm.
- One rolled cooks the rotis immediately.
- I have not tried to keep the dough for the next day.
- Cooking on open fire is optional
- Rolling with cornflour is optional ,millet flour could be used instead.
- Finishing the edges with a cutter is optional and could totally be skipped if you wish to.
- Kneading the dough yields well when warm yields soft rotis.
- Keep the rotis covered after cooking to retain softness.
- Topping it with butter/ghee could be avoided as these are delicious on their own.