Easy Ragi Roti Recipe ( New Trick for Soft Finger Millets Chapati Recipe) 

Easy Ragi Roti Recipe ( New Trick for Soft Finger Millets Chapati Recipe)
Ragi Roti Recipe - How To Make Soft Ragi Roti - Easy Finger millet chapati recipe with rolling pin
Okay, so you've tried several millet roti recipes, but that pillowy-soft, puffed ragi chapati remains elusive? Hai na? Koi baat nahi (No worries!) Here's the easiest recipe for you all. Ditch the stodgy carbs and embrace the power of millets! This recipe unlocks the secrets to pillowy-soft flatbreads packed with protein and fiber, all made with a naturally gluten-free flour. Ready to elevate your roti game? Let's get rolling!
Ragi roti
RU-vid
For weight loss
Simple
In English
Without wheat
With vegetables
Masala
In hindi
Easy Ragi Roti Recipe Ingredients:
½ cup ragi atta (finger millet flour)
¼ cup water, plus 1 tablespoon (more water may be needed)
Salt to taste
Ghee or vegetable oil (for cooking)
Dry atta (for dusting)
Instructions:
Cook the Ragi Flour:
In a saucepan, bring water to a boil. Add a pinch of salt.
Gradually whisk in the ragi atta, ensuring no lumps form.
Reduce heat to low and continue whisking until all the water is absorbed.
Cover the pan and let the mixture rest for 10 minutes.
Knead the Dough:
Transfer the cooked ragi mixture to a clean surface.
Moisten your hands and knead the mixture into a soft dough.
If necessary, incorporate the additional tablespoon of water to achieve a pliable texture.
Knead for a few minutes until smooth.
Cover the dough and allow it to rest for 20-30 minutes.
Shape and Roll the Rotis:
Divide the dough into equal portions and roll each portion into a small ball.
Lightly dust your work surface and rolling pin with dry atta.
Roll out each ball into a thin, round roti.
You can utilize a round cutter or utensil for a perfect shape, if desired.
Cook the Rotis:
Heat a griddle or skillet over medium heat.
Place a rolled roti on the hot griddle.
Cook for a few seconds, then flip the roti.
Increase the heat to high and cook for a few more seconds on the other side.
Flip the roti again and continue cooking, pressing gently with a cloth or roti press for even browning.
Cook until golden brown spots appear and the roti puffs slightly.
Serving and Storage:
Serve your freshly made ragi rotis hot with your favorite curry or chutney.
Tips:
For a softer roti, use slightly more water while kneading.
If the ragi atta feels dry or difficult to roll, incorporate a few drops of water during kneading.
The amount of salt can be adjusted to your preference.
It is recommended to prepare fresh rotis for the best taste and texture.
Now you can enjoy these delicious and healthy ragi rotis whenever you crave them!
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