How to make Ragi Roti - Extremely rich in proteins, these rotis are very good for health.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Finger millet (ragi / nachni) flour, Salt (नमक)
Cuisine : Maharashtrian
Course : Breads
Ragi Roti Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
You can also find more Breads recipes like Soya Aur Dhaniya Lachcha Parantha, Maaz Paashi Roti , Ajwain Parantha, Palak Aur Paneer Parantha.
Prep Time : 0-5 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Ragi Roti Recipe
Finger millet (ragi / nachni) flour 1 cup + for dusting
Salt to taste
Oil 1 tablespoon + as required
Method
Step 1
Heat 2 cups water in a non-stick pan. Add salt and oil and bring to a boil.
Step 2
Reduce heat, add millet flour and mix well. Switch off heat, mix, cover and set aside for 10-15 minutes to cool down to room temperature.
Step 3
Apply some oil on the worktop, place the millet flour dough on it and knead well. Divide the dough into equal portions and shape them into pedas.
Step 4
Dust the pedas with a little flour and roll out into rotis.
Step 5
Heat a non-stick tawa. Place rotis on it, one by one, and roast for 2-3 minutes on each side. Place the rotis on direct flame and puff them.
Step 6
Place them on a serving plate and serve hot.
