Ragi Roti (25% Ragi & 75% Normal Atta)
Ragi roti is a popular Indian flatbread made from ragi flour (finger millet flour). It is a gluten-free and vegan dish, making it suitable for many dietary preferences. Ragi is a nutrient-dense grain that is rich in calcium, iron, and fiber. This recipe is a great source of complex carbohydrates and dietary fiber, making it a perfect addition to a healthy, balanced diet. However, people with gluten allergies should avoid this dish
Allergen Information: Contains Gluten Allergy
Nutrition Facts
Per serving
Energy
100 kcal
Protein
4 g
Carbs
21 g
Fat
0 g
Fiber
1 g
Ingredients
WHEAT, flour(whole)
1 gms (23g)
Ragi flour
7 gms (7g)
Plain Water
1 small glass (150g)
Instructions
Cooking Steps
Combine ragi flour and whole wheat flour in a mixing bowl.
Gradually add water and knead the flours to make a smooth dough. Add water as needed, but cautiously as ragi flour tends to absorb more water.
Make a ball, Flatten a dough ball slightly, and using a rolling pin, roll it into a roti. Dust with extra flour if needed.
Heat a tawa ,Place the rolled roti on the tawa and cook on medium heat for 30s-1 min each side, until bubbles and light brown spots form.
Place cooked roti on a plate.
Your ragi-wheat flour roti is ready.