These delicious ragi rotis are a healthy and gluten-free alternative to wheat rotis. Millet breads are a bit difficult to roll, but the trick in this recipe will ensure easily roll’able’ and soft ragi rotis!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Bread
Cuisine: Gluten-free, Indian, Vegan, Vegetarian
Keyword: Indian breads, millet recipe
Servings: 7rotis
Calories: 81kcal
Ingredients
1cupragi flour (Finger millet flour)+ about ¼th cup more for dusting
1cupwater
2tspoilany regular cooking oil
saltjust a pinch or two
Instructions
Add water, 1 tsp oil, and salt in a small pot (It is good if you have a non-stick pot for this). Put on heat and bring to a boil.
Remove the pot from heat and add the ragi flour to the water. Mix well with a spatula or a wooden spoon. All the flour will come together nicely. A non-stick pot makes it easier to mix, as the flour doesn’t stick to the sides of the pot and the dough comes together nicely. If you don’t have a non-stick pot then also it is fine. You might just have a little dough sticking to the sides which is okay.
Keep aside for 10 mins or so to cool down so that you can knead it with you hands.
Take 1 tsp oil in your palms and knead the dough again with your hands. Divide into 7-8 balls.
Keep a flat pan/tava on medium heat.
Take some dry ragi flour in a plate for dusting. Take one dough ball, cover in dry flour and then roll into a thin chapatti with a rolling pin. Dust some more in between, if required.(What I found amazing here was that there was no need for a plastic sheet! The dough works just like any wheat dough.)
When the pan/tava is hot, transfer the rolled roti to the hot pan. When the underside is cooked, the roti will easily give way and then flip and cook the other side too. Takes about 1-2 minutes each side.
Remove from the pan and if you like smear with ghee or coconut oil. Repeat with the remaining dough.
Serve hot with your favorite curry and/or sabzi.
Video
Notes
Nutritional Information is the approximate information for 1 of 7 servings.
Millet rotis are best eaten fresh so I never plan to cook extra but in case there are leftovers, they can be reheated and eaten for the next meal within a day.
I’m linking to the original video recipe of another blogger who runs - Masala Kitchen. This recipe works and I didn’t want to change anything in the recipe so if you want to see it in action, go directly to her space! The video is in Hindi but very self-explanatory.