Ragi Roti Recipe | Nachni Roti

Ragi Roti is a type of Indian flatbread made from ragi flour, also known as finger millet flour. It is a staple food in many parts of India, particularly in southern regions, and is known for its high nutritional value and gluten-free qualities. Minimal ingredients are needed for the Ragi roti recipe. Ragi roti is typically served with curries or stews and can be eaten as a breakfast, lunch, or dinner dish.

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Ragi flour is made from the seeds of the finger millet plant and is rich in nutrients such as fiber, calcium, and complex carbohydrates. It is also gluten-free, making it a good alternative for people with celiac disease or gluten intolerance.

Overall, Ragi roti is a nutritious and tasty dish that is a staple in many Indian diets and is enjoyed by people of all ages.

Benefits of Ragi Roti :

Ragi roti has several health benefits, due to its main ingredient, ragi flour, being rich in nutrients. Some of the benefits include:

High in fiber: Ragi flour is high in fiber, which helps regulate digestion and prevents constipation.

Gluten-free: Ragi flour is gluten-free, making it a great alternative for those with celiac disease or gluten intolerance.

Rich in calcium: Ragi is one of the best plant-based sources of calcium, making it an excellent food choice for vegetarians and vegans.

Good for diabetes: The low glycemic index of ragi makes it a good food choice for diabetics, as it helps regulate blood sugar levels.

Boosts energy: Ragi is rich in complex carbohydrates, which provide a slow and steady release of energy.

Supports weight loss: The high fiber content of ragi helps you feel full for longer, reducing your overall food intake and supporting weight loss.

Overall, ragi roti is a nutritious and healthy food choice, making it a staple in many Indian diets.

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About Ragi Roti Recipe :

The preparation of Ragi roti is simple and straightforward. The dough is made by mixing ragi flour, salt, oil, and water and then dividing it into small balls that are rolled into thin, round rotis. The rotis are then cooked on a griddle until they turn golden brown.

The ragi roti recipe that we have given here is a little different. In this recipe, we first made the dough by heating water and oil a little. This will make it easier for you to make dough.

So let us share with you our Ragi Roti recipe.

INGREDIENTS :

• 1/2 bowl ragi flour/nachni
• 1/2 bowl water
• 1 tsp oil
• Salt to taste

How to make Ragi Roti?

First of all, you have to boil by mixing 1/2 bowl of water, 1 tsp oil, and salt according to taste.

When it boils a little, then you have to switch off the gas and then add 1/2 bowl of ragi flour/nachni and mix it.

Knead the dough for a few minutes until it becomes smooth and pliable.

Then, for 10 minutes, cover the dough and let it rest. then use the dough.

Divide the dough into small equal-sized balls.

The dough ball should be sprinkled with whole wheat or ragi flour. Roll each ball of dough into a thin, round roti.

Sprinkle flour evenly over the roti and keep rolling it if the dough begins to stick to the rolling pin.

Heat a griddle or skillet over medium flame.

Place the rolled roti on the griddle and cook until small bubbles start to form on the surface.

Flip the roti and cook the rotis on both sides until they turn golden brown, which will give them a nice, crispy texture.

Repeat the process with the remaining dough.

On the rotis, apply a little Ghee. These Nachni/ragi rotis remain soft by using Ghee.

Ragi Roti is ready to serve.

Serve the hot ragi roti with your favorite curries or stews, or enjoy it on its own with a dollop of ghee or butter.

Tips to make perfect Ragi roti

• Ensure that you are using the right type of flour, as different flours will yield different results.

• You can also add spices, such as cumin, coriander, or black pepper, to the dough for extra flavor.

• Kneading the dough well helps to form a smooth and pliable dough that will be easy to roll into rotis.

• Serve hot: Ragi Rotis are best served hot, as they tend to become tough and chewy when they cool down.

Recipe Card

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