This recipe reminds me; my mother in law cooking, this is authentic. Due to rising demand of millet grains, I decided to cook Ragi roti once or twice in a week. Ragi is a remarkable source of protein and iron making it perfect for vegetarian diet, many people is not aware about the amazing health benefits it provides. It is recommended for people suffering with Vitamin D deficiency.
- Ragi flour: 3 cup
- Wheat flour: 1 cup optional (1/2 cup for dusting)
- Salt: 1 teaspoon
- Water: 3 cups
- Take a wide vessel; put 3 cup of Ragi flour and ½ cup of wheat flour add salt. Mix well. Knead the mixture with help of water by putting it in small quantity. You can knead this in food processor too.
- Make the big lemon size ball with wet hand, here I make roti with dampen palm, Pat each ball between dampened palms to make a roti of medium thickness. Alternatively, roll out each ball on a hanky with help of damp fingers as shown in the photo. (It will be approximately twice thicker than normal chapati).
- Now raw ragi ki roti is ready, Take a tawa (griddle), when it becomes hot (a bit hotter); Place the rolled roti on this. Cook for a minute till it changes the color (should be ¼ cooked), Turn the other side and cook it (this should be little more cooked than the 1st side), brown spot should be visible.
- Now turn the side of roti on the tawa (use a handkerchief), slightly rotate the roti by pressing gently, it will puff up as shown in photo, or you can roast roti directly on the flame (hold the roti with tongue and keep the roti on flame from 1st side) it will start puffing, turn and roast all around as per your taste bud.
- Now, ragi ki roti (Indian rice bread) is ready, smear ghee/butter to keep them soft, ghee enhanced the taste and flavor also. It can be served with sabji (cooked vegetables) stew and curries.