Ragi is gluten free grain which is very good for our health. Ragi is a rich source of calcium, iron and protein. Ragi flour is rich in dietary fibre and it slowly digests. So the stomach feels fuller and is good for people with diabetes. Ragi is also known as nachni or finger millet.
Ragi roti is a Karnataka special recipe which I learnt after coming to Bangalore. Ragi roti can be had for breakfast, lunch or dinner.
Ragi / Finger Millet Roti
- Ragi Flour – 1 cup
- Water – 1 cup
- Onion – 1
- Carrot – 1
- Green Chillies – 2
- Salt - 1 tsp.
- Coriander Leaves – a handful
- Cumin Seeds – 1 tsp.
- Oil – 1 tsp. for the dough
- Oil – for cooking the roti
- Grate onion and carrot into fine pieces.
- Chop the green chillies into fine pieces.
- Chop coriander leaves finely.
- In a wide bowl, take chopped green chillies, coriander leaves, carrots and onion and add ragi flour, 1 tsp. of oil and salt and mix well.
- In another vessel take water and boil.
- When it boils completely, pour this over the ragi mixture and mix well with a laddle without forming lumps.
- Let it cool down.
- Now take a white cotton cloth and wet it.
- Take a ball of ragi mixture and gently flatten it on the wet cloth by touching water.
- Heat a pan for making roti.
- When the pan is hot, keep it in simmer and gently place the flattened ragi on the tawa and slowly remove the cloth.
- Drissle 1 tsp. of oil and cook the ragi roti till the roti cooks on both the sides. For one side to cook it will take atleast 3 minutes.
- Now your ragi roti is ready to be served.
- Serve hot with chutney of your choice.