Ragi Bun
Ragi Bun is a healthy, gluten-free, and fiber-rich alternative to traditional bread. Made with ragi flour (finger millet), it is a nutrient-packed recipe perfect for breakfast or as a snack. Psyllium husk serves as a gluten replacer, ensuring the buns hold their shape and have a soft texture. These buns are a wholesome choice for people looking to reduce gluten intake while maintaining good nutrition.
Nutrition Facts
Per serving
Energy
140 kcal
Protein
3 g
Carbs
21 g
Fat
5 g
Fiber
4 g
Ingredients
Ragi flour
1 small cup (100g)
Brown sugar
1 tsp (5g)
Dry Yeast
1 tsp (5g)
Warm Water
1 medium cup (250g)
Common salt
0.5 tsp (2.5g)
Olive Oil
1 tbsp (15g)
Vinegar
1 tsp (5g)
Sesame Seeds
1 tsp (3g)
Flax Seeds
1 tsp (5g)
Isabgol (Psyllium husk)
1 tsp (5g)
Instructions
Preparation
Ensure water is lukewarm (around 40°C) for activating the yeast.
Grease the baking tray and prepare parchment paper if needed.
Preheat the oven to 180°C (350°F) before baking.
Cooking Steps
Step 1:
In a bowl, mix lukewarm water, sugar, dry yeast.
Stir well and cover the bowl.
Keep aside for 15 minutes until it turns frothy and bubbly. (This shows the yeast is active.)
Step 2:
In another mixing bowl, combine ragi flour, psyllium husk, and salt.
Add the activated yeast mixture slowly and start mixing with a spatula.
Add vinegar and oil, continue stirring until a sticky dough forms.
(Ragi dough will not be elastic like wheat dough; it should be soft and slightly sticky.)
Step 3: R
Cover the bowl with a damp cloth or lid.
Let it rest for 30–40 minutes in a warm place.
The dough will increase in volume (about double).
Step 4:
Preheat oven to 180°C (350°F).
Grease your hands lightly with oil. Divide the dough into equal portions and shape into round buns.
Place them on a greased or parchment-lined tray.
Brush the tops with oil or water and sprinkle sesame seeds.
Bake for 25–30 minutes or until the crust turns firm and lightly browned.
Step 5:
Cool on a wire rack for 10–15 minutes before cutting or serving.