Ragi roti with step by step pictures. Delicious finger millet chapathi which is nutritious and healthy.
Ragi Chapati
Ragi chapati is a healthy recipe which taste great as well. This is great way of adding ragi in your diet. This chapati turns out so soft and taste really yummy too.
Ragi was first planted in Karnataka's Hallur district during the late Iron Age, and it has remained one of the states staple foods ever since. It is also a popular annual plant in Africa and Asias dry regions. Ragi originated in East Africa and arrived in India
approximately 2000 BCE, according to prominent historian K.T. Achaya. Ragi has anti diabetic, antioxidant, and antibacterial qualities, as well as the ability to prevent tumours and atherosclerosis. Ragi is a low-fat, gluten-free grain that is easy to digest.
approximately 2000 BCE, according to prominent historian K.T. Achaya. Ragi has anti diabetic, antioxidant, and antibacterial qualities, as well as the ability to prevent tumours and atherosclerosis. Ragi is a low-fat, gluten-free grain that is easy to digest.
Table of Contents
Ingredients for Ragi Roti
Ragi Flour : Ragi is sorted and rinsed before use. To dry, it is laid out in the sun for 5 to 8 hours. After then, its powdered. B vitamins, including niacin, B6, and folic acid, are also found in millets. Ragi polyphenol and dietary fibre content are thought to be responsible for some of its health advantages.
Wheat Flour : The proportion of wheat flour to ragi flour is entirely up to you; you can use more or less of any flour; the quantity listed is my choice, and it yields a soft chapathi with a great ragi taste. If there is more ragi flour in the dough, it is difficult to roll the chapathi neatly, and the chapathi will be a little bit harder; on the other hand, if there is more wheat flour in the dough, the colour of the chapathi will be dull.
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Ragi Roti Recipe - Healthy Finger Millet Chapati Recipe
Healthy Ragi Roti recipe with step by step pictures.
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Servings: 4 servings
Ingredients
- Wheat Flour / Atta - 1 cup
- Ragi Flour / Finger Millet Flour - ½ cup
- Salt to taste
- Ajwain / Carom Seeds / Omam - 1 tsp
- Oil - 2 tsp
- Warm water as needed
Instructions
- Take ragi flour in a dry pan and roast till nice aroma comes from it. set aside to cool.
- Now take wheat flour, ragi, salt and ajwain in a bowl and mix well.
- Add oil and mix well.
- Add in warm water and knead to a soft dough.
- Set the dough aside for 30 mins. Divide it into equal portions.
- Take a ball, roll it out.
- Heat a tawa, place roti on top and cook till done on both sides. Apply oil as needed.
- Store in a hot case and serve with any curries.
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Ragi Roti with step by step
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| take ragi flour in a pan |
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| roast till raw smell leaves |
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| take wheat flour in a bowl |
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| take ragi flour |
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| mix well |
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| salt |
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| add carom seeds - ajwain |
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| add oil |
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| mix well |
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| add warm water |
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| knead to a soft dough |
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| set aside for 30 mins |
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| divide it into equal balls |
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| take a ball |
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| roll it thin |
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| now it is done |
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| heat a tawa, place roti on top |
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| cook till small bubbles form on top |
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| flip over and cook |
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| drizzle oil on top |
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| flip over and cook |
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| Serve |
RANJINI PRASAD
Healthy recipe thanks how to do vth millets
Rice flour and jowar can post them too
Anonymous
Is Ajwain called fenugreek?
Baljit Rattu
Carom seeds:
sangeeta
I have never made ragi rotis. Thanks for sharing the recipe, will try and make them.
Aruna
This looks good. Thanks for sharing. Can you also please share ragi roti recipe with only Ragi flour?