ragi roti

Ragi roti is a nutritious and gluten-free flatbread made with finger millet flour (ragi). Here's a simple recipe to make ragi roti:

Ingredients:

- 1 cup ragi flour (finger millet flour)

- 1/4 cup finely chopped onions

- 1/4 cup finely chopped coriander leaves

- 1-2 green chilies, finely chopped (optional)

- 1/4 teaspoon cumin seeds

- Salt, to taste

- Water, as needed

- Oil or ghee, for cooking

Instructions:

1. In a mixing bowl, add the ragi flour, chopped onions, chopped coriander leaves, chopped green chilies (if using), cumin seeds, and salt. Mix well to combine.

2. Gradually add water to the flour mixture while kneading to form a soft and pliable dough. The dough should be soft but not sticky.

3. Divide the dough into equal-sized portions and roll each portion into a ball.

4. Take a ball of dough and flatten it slightly between your palms.

5. Place the flattened dough on a clean surface dusted with ragi flour to prevent sticking.

6. Using your fingers or a rolling pin, flatten the dough into a circle, about 6-7 inches in diameter. The roti should be thin and even.

7. Heat a tawa or griddle over medium heat. Once hot, carefully transfer the rolled-out roti onto the tawa.

8. Cook the roti for a minute or two on one side until you see bubbles forming.

9. Flip the roti using a spatula and cook on the other side for another minute or until both sides are cooked and golden brown spots appear.

10. Apply a little oil or ghee on both sides of the roti and cook for another 30 seconds to a minute until crispy.

11. Remove the ragi roti from the tawa and place it on a plate. Repeat the process with the remaining dough to make more rotis.

12. Serve the hot ragi rotis with chutney, pickle, yogurt, or any curry of your choice.

Enjoy the nutritious and gluten-free ragi rotis as a wholesome meal!