Ragi Roti

Ragi Roti

I had some ‘Sprouted Ragi Flour’ left unused after we made some Ragi dosas few months ago. I decided to use them on this Ragi Roti recipe. I followed akki roti recipe and replaced rice flour with ragi flour. It worked so well and everyone loved it. It has carrots and onions. We can also add cabbage, coriander leaves, grated beet root, cucumbers. So its a power packed roti. Its best served for breakfast or as a tiffin. We can pair it with any chutney of your choice.

Ragi Roti

 

Ingredients:

Sprouted Ragi Flour – 2 cups

Dessicated Coconut – 1 cup

Water – 2 cups

Oil

Carrot -1

Onion – 1

Green Chilli – 1

mustard seeds – 1 tsp

channa dal – 1 tsp

Turmeric powder – 1 tsp

salt to taste

Ragi Roti

Preparation:

1. Finely grate carrot, onion

2. Finely chop green chilli

3. Heat oil in a wide pan. When the oil heats up, add mustard seeds, followed by channa dal once the mustard seeds splutters

4. Add green chilli and saute for 1 minute

5. Add the carrot, onion, salt and turmeric powder

6. Saute for 2 mins or till the carrots and onions are cooked

7. Add 2 cups of water. Once the water boils, add the dessicated coconut and 2 cups ragi flour

8. Switch off the flame and mix well. Adjust salt if needed

9. Once the dough is warm to touch, make a small ball out of the dough

10. Place a wax paper on the counter top and grease it with a drop of oil

11. Take the ragi dough flour and pat it on the wax paper. the roti shouldnt be very thin. it should be thick enough to flip with a spatula

12. Heat a griddle and cook the roti on the griddle

13. Tasty Ragi Roti is ready to be served. You can pair with any chutney of your choice

 

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