Ragi Roti Recipe
Ragi or finger millet is a staple grain in our parts of Karnataka. They are often used to make malt, ladoo, dosa and healthy biscuit. Learn how to cook Ragi Rotti in this recipe.
Course
Main Dish
Cuisine
Indian
Servings
Prep Time
2
people
5
min
Cook Time
20
min
Servings
Prep Time
2
people
5
min
Cook Time
20
min
Ingredients
1
cup
ragi flour / finger millet flour
1 – 1 1/2
cups
Water
Salt + as needed
extra flour for sprinkling
Instructions
Add salt and water to a bowl and bring it to a rolling point.
Add flour to a bowl, pour water as needed and make mix with a spoon to make a soft dough.
Sprinkle flour on the rolling area, make equal sized balls and place a ball on the rolling area.
pat the ball, gently with fingers to spread the dough evenly and make a medium sized roti. Alternately, roll gently using a rolling pin to a roti.
Fill water in a small bowl along with a cloth.
Heat a tawa and place a roti over it . Squeeze off excess water from the cloth, Dampen the roti with the moist cloth.
Flip it when it is cooked.If needed cover and cook to keep them soft.
Stack ragi roti and keep them covered until served.