Ragi Roti

Name: Ragi Roti
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup ragi flour; 1 cup water; 1/4 teaspoon salt; 1 teaspoon ghee for moin; 1 tablespoons Ghee (for spreading in roti)

Keshma Raichura @Keshmaraichura_1104

Dwarka ,Gujrat -361335

#WS
#ragi
#week5
#cookpadindia
Ragi" is the Kannada word for "finger millet" and "Roti" or Rotti means flatbread in Kannada & Hindi. Finger millet is considered a super grain in South India and goes by the names Ragi and Nachani. It's high Iron, calcium and fiber content makes it one of the most preferred gluten-free grain by South Indians.With increasing health-awareness now ragi is used across India and in many other countries.

Keshma Raichura @Keshmaraichura_1104

Dwarka ,Gujrat -361335

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Ingredients

20 minutes

2 servings

1 cupragi flour
1 cupwater
1/4 teaspoonsalt
1 teaspoonghee for moin
1 tablespoonsGhee (for spreading in roti)

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Steps

20 minutes

1

First sift the ragi flour. Now heat 1 cup of water in a pan. Add salt to it.
2

When the water starts to boil, slow down the gas flame and add ragi flour to it and mix it well. Now turn off the gas flame and let the flour cool for 2-3 minutes. Then add ghee and knead the flour with your palm.
3

Now make lemon size ball out of them uniformly (will make 7-8 ball). Roll the roti gently with the help of dry flour. Roast the ragi roti in a tawi on low flame of gas.
4

While roasting, gently press both sides with a wet cotton cloth. By doing this, the roti will swell nicely. Once the roti is baked, apply ghee to it and serve it hot.
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