Ragi Roti Recipe
Hare Krishna Ragi Roti is a nutritious and gluten-free flatbread perfect for any meal. This easy-to-make roti combines ragi flour with ghee and rock salt to create a wholesome and delicious bread.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 rotis 1x
- Category: Gluten-Free
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
Scale
- 1 cup ragi flour (finger millet)
- 1/4 cup tapioca flour (for binding)
- 1/4 teaspoon rock salt (sendha namak)
- 1 tablespoon ghee (optional)
- Warm water, as needed
Instructions
- Prepare Dough: In a mixing bowl, combine the ragi flour, tapioca flour, and rock salt. Add ghee if using, and mix well.
- Add Water: Gradually add warm water to the flour mixture, kneading to form a soft dough. The dough should be smooth and pliable.
- Divide and Roll: Divide the dough into small balls. Roll each ball into a thin disc using a rolling pin, dusting with extra flour as needed to prevent sticking.
- Cook Rotis: Heat a tawa or skillet over medium heat. Cook each roti for 1-2 minutes on each side, until golden brown spots appear. Press gently with a spatula to puff them up if desired.
- Serve: Serve warm with your favorite curry or dal.
Notes
- Ragi Flour: Ragi is rich in calcium and iron, making this roti not only gluten-free but also highly nutritious.
- Binding Agent: Tapioca flour helps bind the dough, making it easier to roll and cook. You can substitute with arrowroot or cornstarch if needed.
- Serving Suggestion: Ragi Roti pairs well with sabjis, curries, or as a wrap for vegetables.
- Storage Tip: Leftover rotis can be stored in an airtight container and reheated on a skillet or in the microwave.
Nutrition
- Serving Size: 1 roti
- Calories: 90 kcal
- Sugar: 1g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 5mg