Ragi rotis
If you want to have something different with your dinner - try this ragi rotis! They have an earthy and nutty taste, and are very healthy. They are made from ragi flour / finger millet flour. I personally love the taste of these and like to have these with dal and a veggie side dish.
How to make these rotis soft
Firstly, these rotis are gluten free - so the dough can be difficult to handle. It is important that the rotis are made with boiling water. This also ensures that the roti is easier to shape and helps hold the mixture together.
Secondly, the ratio you of water to ragi flour is always 1:1, unlike regular rotis where you need just under half of water to the amount of flour. This is because in this recipe we steam the ragi flour for a few minutes on a low heat. It will absorb the majority of the water, and this also helps make the rotis soft.
Finally, once cooked, these rotis can be a little dry. Spreading a little ghee over them when cooked makes them delicious and also keeps them soft.
Rolling & cooking ragi rotis
As these rotis don't have any gluten in them, rolling out these rotis does take a little bit of practice, as it doesn't spring back in the same way as regular rotis. But with time, making these will be a breeze! It is important to keep turning the dough to ensure that the roti is rolled evenly, and don't apply too much pressure. I cook these ragi rotis on a hot tawa and then puff them on an open flame, exactly the same way I cook a regular roti!
These ragi rotis ...
- are a delicious gluten free alternative to regular wheat-flour rotis
- can be made into masala ragi rotis by adding ingredients like coriander, onion, ginger and green chilli. These type of ragi rotis are popular in Karnataka!
- are lighter than regular rotis and a good source of protein, calcium & nutrients!
Makes 12 rotis
1 tsp oil
Ghee, for spreading over the cooked rotis
- Add the water to a kadai or deep frying pan, along with the salt and oil.
- Let the water come to a rolling boil and then lower the heat.
- Add the ragi flour to the water.
- Mix well and ensure that the the ragi flour absorbs all the water.
- Cover with a lid and let the ragi flour steam for 2 minutes. Once the mixture has steamed, turn of the heat and transfer to a bowl. Let cool until you can handle the mixture.
- Wet your hands slightly and then start to knead the mixture to a smooth dough. It is important not to add any extra water as it will make the mixture too wet. There is enough moisture in the ragi flour mixture already to make a smooth dough. As there is no gluten in the dough, you don't really have to knead for a long time. I just knead for 2/3 minutes once the dough is formed so it is nice and smooth.
- Next, divide the dough into 12 evenly sized portions.
- Take one doll bough, knead again and roll in your hands until smooth. There should be no cracks in the dough ball. Flatten slightly and then place on a surface which has been dusted with rice flour.
- Dust the top of the flattened dough ball with ragi flour and using gently pressure, roll the roti to a round shape. They are more delicate that regular rotis, so do take care not to break the roti. Keep turning whilst rolling to ensure a round shape.
- Too cook the roti, heat up a tawa or non stick pan to medium-heat.
- Once the tawa is hot, dust of any excess ragi flour and place the roti on top.
- Let the base cook for around 20 seconds (or until partially cooked) and then flip over.
- Let the other side cook for 20 seconds (or until partially cooked).
- Next, place the roti over an open flame. The easiest way to do this is to lift up your non-stick pan or tawa with one hand, and then use tongs with your other hand to cook the roti on the open flame. Read my roti recipe for some tips here
- Let the roti puff up - it is also nice if some brown spots appear on the roti for a nice charred flavour.
- Place the roti on a plate and spread over a little ghee to keep them soft. Roll & cook all roti this way.
- Serve these ragi rotis with sabzi, dal or veggie curries!
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