Ragi Wheat Roti (50% Ragi Atta + 50% Wheat Atta)
Ragi wheat Roti is a traditional Indian flatbread made with ragi flour (finger millet flour) and wheat flour. This recipe uses a 50:50 ratio of ragi flour and whole wheat flour, making it a healthier option than regular wheat rotis. Ragi is a rich source of calcium, iron, and dietary fiber, making it an excellent choice for those looking to add more nutrients to their diet. This recipe is suitable for vegetarians, vegans, and those with dairy allergies.
Allergen Information: Contains Gluten
Nutrition Facts
Per serving
Energy
81 kcal
Protein
2 g
Carbs
17 g
Fat
0 g
Fiber
3 g
Ingredients
Wheat flour, atta
0.5 cup (100g)
Ragi flour
1 small cup (100g)
Warm Water
0.5 small cup (100g)
Instructions
Cooking Steps
In a mixing bowl, add ragi flour, whole wheat flour. Mix well.
Gradually add warm water and knead the mixture until you get a smooth, soft dough. Cover the dough and let it rest for 10-15 minutes.
Divide the dough into small balls and dust them with some flour.
Roll out each ball into a thin, round roti using a rolling pin.
Heat a tawa or griddle over medium heat. Place the rolled-out roti on the tawa and cook for a minute or two until the bottom side is lightly browned.
Flip the roti and cook the other side until it is lightly browned.
Serve hot.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.