Ragi roti, a traditional South Indian flatbread made from finger millet flour, is a nutritional powerhouse packed with fiber, iron, and calcium. Beyond its impressive health benefits, ragi roti boasts a subtly sweet and nutty flavor that makes it a delicious and satisfying alternative to wheat or other grain-based breads. Its slightly grainy texture adds a unique charm, appealing to those seeking a wholesome and flavorful culinary experience. This versatile flatbread pairs perfectly with a variety of curries, chutneys, and dals, making it a staple in many Indian households.
This recipe will guide you through creating the perfect soft and fluffy ragi roti, free from cracks and dryness. We'll cover essential tips and techniques to ensure your rotis are wonderfully pliable and delicious every time. Ready to embark on this culinary journey? Let's dive into the step-by-step instructions to make your own batch of perfectly soft ragi rotis.
Tools Needed
- Pan
- Spatula
- Rolling pin
- Plate or bowl
- Tawa (flat griddle)
Ingredients
- Ragi flour (Finger millet flour): 200 grams
- Water: 1 glass
- Salt: a little
- Ghee: 1 tablespoon + 1 tablespoon for kneading
Step-by-Step Instructions
Step 1. Prepare the Ragi Dough
- Heat water in a pan. Add salt and ghee (1 tablespoon).
- Once the water boils, add ragi flour and mix immediately with a spatula. Keep flame high.
- Mix well until a dough forms. Turn off the heat and cover for 4-5 minutes to allow the dough to set.
- Knead the dough with an additional tablespoon of ghee (or refined oil). The dough should be firm but pliable.
Step 2. Shape and Roll the Rotis
- Make medium-sized balls from the dough. Lightly flatten each ball.
- Roll each ball into a thin circle using a rolling pin. Roll gently and slowly to prevent tearing.
Step 3. Cook the Rotis
- Heat a tawa over high heat. Cook the roti on both sides until lightly browned.
Step 4. Finish and Serve
- Apply ghee to both sides of the cooked roti.
Read more: Easy Indian Bread Pudding Recipe: A Simple Dessert
Tips
- Do not knead ragi dough like wheat dough. Mixing it with hot water is crucial for soft rotis.
- Using hot water helps the ragi flour swell, resulting in softer rotis. Don't delay mixing the flour into the hot water.
- Keep the flame high while cooking the roti to prevent it from becoming hard.
- Adding ghee enhances both taste and softness.
Nutrition
- N/A
FAQs
1. Why is my ragi roti cracking or breaking?
This usually happens when the dough is too dry. Add a little more water, a teaspoon at a time, until you achieve a smooth, pliable dough.
2. How can I make my ragi rotis softer?
Ensure you knead the dough thoroughly for at least 5-7 minutes. Also, cooking the roti on a medium-low flame prevents burning and helps retain moisture, resulting in softer rotis.
Making perfect soft ragi rotis is easier than you think! With a little practice and these simple steps, you'll be enjoying the delicious and nutritious benefits of this ancient grain in no time. So, gather your ingredients and start creating these wholesome flatbreads today!