Ready to serve Ragi roti with curds & chutney
Makes 7-8 of the above size
Ragi/Nanchne/Finger millet/Nanchano in kannada, marati, english and konkani respectively. It has become very popular at recent times due to the health consciousness of people. It has an excellent source of proteins good for diabetic people and also a good source of calcium and hence Pediatritians recommend ragi food for infants of 6 months and above as it has lot of nutritional content too. I have already put up finger millet halwa(manni), ragi-peanut laddoo, instant ragi dosa and few more on this blog. Today i would like to put Ragi roti (rolled) which we all have it for afternoon lunch daily. It can be relished with curds, onion rings, cucumber slices etc and chutney.
What you need to have:
Ragi atta – 1 cup
2. Cooking oil – 1 Teaspoon
3. Salt – As per taste
Ingredients of Ragi roti
What you do with what you have:
Ragi atta being added to boiling water
3. When it is done, close it with a lid for a while so that the vapors falls upon the dough to make it soft and easy to knead. Flip again and leave it for a minute and switch of the flame.
Ragi roti dough
4. Knead the dough with your hands in such a way that it should be easy for you to pinch out a ball from it. Pinch out little dough , knead it and flatten a little and dust it in ragi atta and roll it on a thick plastic sheet to the required thickness. Repeat the same process for the remaining dough.
Rolled Ragi roti
Rolled Ragi roti being roasted
Roti being flipped and roasted
7. Transfer it to a serving plate, apply a dash of pure ghee/butter and enjoy with curds, onion rings and chutney or any side dish of your choice. Yummmm and healthy!!! Ready to serve Ragi roti with curds & chutney
Makes : 7-8 of the above size
Good to remember: 1. Use fine ragi atta for the dish else it will make the roti hard and difficult to roll too.
2. Adding a little oil makes the dough paliable and soft to knead and roll.
3. It should be relished hot for best flavour.