Amaranth Ragi Roti (50% Amaranth Flour + 50% Ragi Flour)
Plain Amaranth Ragi Roti is a gluten-free, vegan flatbread made with amaranth flour, ragi flour, and water. This recipe is suitable for people following a gluten-free or vegan diet. It is also a rich source of fiber, protein, and calcium, thanks to the amaranth and ragi flours. However, people with a nut allergy should avoid this dish.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
88 kcal
Protein
3 g
Carbs
17 g
Fat
1 g
Fiber
2 g
Ingredients
Amaranth Flour
1 small cup (100g)
Ragi flour
1 small cup (100g)
Warm Water
0.5 small cup (100g)
Instructions
Cooking Steps
In a mixing bowl, combine the amaranth flour, ragi flour. Mix well.
Add warm water gradually and knead the mixture until it forms a smooth dough. The dough should be soft and pliable.
Divide the dough into equal-sized balls.
Take a ball of dough and roll it into a thin, round roti.
Heat a tawa or griddle over medium heat.
Place the roti on the tawa and cook for a minute or until the bottom side is slightly browned.
Flip the roti and cook the other side until it is slightly browned and cooked through.
Serve hot.