Estimated reading time: 6 minutes The flatbread, made from ragi (finger millet) flour, is a staple in many Karnataka households. Ragi, known for its impressive nutritional profile, is a powerhouse of calcium, fibre, and essential minerals. Hence, you will find profound use of finger millet in various local dishes like ragi dosa and idli, ragi mudde, sweets, cakes, soup, or ambali. Known as a “poor man’s grain” due to its affordability, ragi has a strong position in Indian kitchens for its superior nutritional value.
High Calcium Content is essential for bone health. High Fibre content helps in digestion, managing blood sugar levels, and reducing cholesterol. High Iron Content is excellent for people with deficiencies, providing an ideal plant-based, natural supplement.
How To Make Ragi Roti
Step 1: Prepare the Dough
Add water, salt, and oil to a wide saucepan. If you’re adding any extra ingredients, like grated carrots or greens, add them now. Bring it to a boil. Once the water starts boiling, turn off the heat.
Add ragi flour. Mix it using chopsticks or a wooden rolling pin. Cover and let it rest for 10 minutes.
Once the dough becomes a little easier to handle, transfer it to a wide mixing bowl or clean, flat kitchen counter. Bring the dough together and form a smooth, pliable, non-sticky dough. Cover with a clean muslin cloth and let it rest for 10 minutes. This helps the ingredients blend better and makes the dough easier to work with.
Step 2: Shape the Rotis
Divide the dough into small, equal-sized balls (about the size of a golf ball).
Take one dough ball and place it on a flat surface. Ragi flour is gluten-free, so it doesn’t roll out as easily as wheat flour. You can either: Roll it between two pieces of parchment paper: Place the dough ball between two sheets and gently press or roll it out with a rolling pin. Flatten it with your hands: Use your fingers to gently press the dough out from the centre, forming a round shape (around 6 inches in diameter).
Step 3: Cook the Roti
Heat a non-stick skillet or tawa on medium-high heat. Gently transfer the rolled-out ragi roti onto the skillet. Cook for 1-2 minutes until you see bubbles forming on the surface. Flip the roti, and cook for another 1 – 2 minutes on the other side. Press gently with the clean muslin cloth, especially on any uncooked spots, to ensure even cooking.
Flip it back one more time, cooking for 30 seconds to 1 minute until both sides are well cooked with some brown spots. If you want you can puff it directly over the flame. Remove the roti from the skillet, smear a little bit of ghee (optional) and repeat the process for the remaining dough balls.
Serving Suggestion
Serve ragi roti as a side dish with Indian main course dishes, dals, and curries. It provides a delightful contrast to rich and flavorful gravy dishes. Alternatively, use it to make wraps, tacos, or pizza.
More Indian Bread Recipes
Dal Paratha Gobi Paratha Methi Paratha Rice Flour Roti Whole Wheat Naan
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