Recipe- Healthy For Breakfast Ragi Roti

Ragi roti or ragi rotti or finger Millet roti is a breakfast recipe, prepared with ragi flour, onions, green chillies and salt.Although there are many variations in making this ragi rotti, I prefer to do in the following method. As we add onions and green chillies in this type of preparation, it acts as a wholesome meal itself without any side dish. Just serve this ragi roti with simple curd or tomato chutney.

Ingredients

For seasoning

1 big onion
3 green chillies
1 tbsp gram dal
1 tbsp urad dal
1/4 tsp salt

For ragi roti

11/2 cup ragi flour
1/2 cup whole wheat flour
1/2 cup coriander leaves
1 tsp salt
Water to knead
Oil to cook roti

Method

* Fine chop onions, green chillies and coriander leaves.

* Heat oil in a frying pan, add gram dal and urad dal.

* Put onions, green chillies.

* Add some salt and fry the onions to a translucent color.

* Set aside the seasoning.

* In a large mixing bowl, take ragi flour and whole wheat flour. Wheat flour gives enough gluten to keep the ragi dough from falling apart. But if you like gluten-free diet then please avoid wheat flour and proceed only with ragi flour. Therefore make small sized rotis to avoid breaking.

* add the prepared seasoning and salt required for the roti.

* Also, add finely chopped coriander leaves.

* Mix everything together and combine well with hands by adding water gradually.

* Prepare a thick roti dough in such a way that it should be soft enough to tap with fingers and not too sticky. Adjust water addition accordingly.

* Finally, add a teaspoon of oil and apply on top of the dough to avoid drying.

* Apply some oil in a thick plastic sheet or banana leaf.

* Scoop a ball sized dough, flatten it gently with oiled fingers as thin as possible.

* Be careful while making roti as it may stick.

* Meanwhile, heat a dosa tawa, drizzle few drops of oil.

* Invert the flattened roti dough carefully on the hot Tawa.

* Fry the ragi roti in medium temperature. You can close with a lid to make extra soft rotis.

* After around five minutes, flip sides and drizzle few more drops of oil.

* Cook for few more minutes until u see the color change.

* Ragi changes from light color to dark chocolate color with fried spots here and there.

* Switch off and serve with plain curd or masala curd or tomato chutney. Ragi rotti goes well with pickle too.