Soft and Fluffy Ragi Finger Millet RotisVeg
Learn to make perfectly soft and nutritious Ragi rotis with this simple, foolproof method. Finger millet, also known as Nachni, is a cooling superfood naturally rich in fiber and essential nutrients, making it a healthy addition to any meal. This technique ensures your rotis are tender, easy to roll, and don't crack, even if you are a beginner. Perfect for lunch or dinner, serve these wholesome rotis with your favorite curry or vegetable dish for a balanced and nourishing experience.
Ingredients
1 cup Ragi / Finger Millet Flour
1 cup Water
1 tsp Clarified Butter (Ghee)
to taste Salt
Dry flour (For dusting)
Instructions
1
In a pan, combine water, salt, and half a teaspoon of ghee. Bring it to a rolling boil and let it bubble for 30–40 seconds to ensure it is hot enough.
2
Reduce the heat to low. Add the ragi flour to the boiling water and stir continuously until the ingredients are well combined. Turn off the heat.
3
Cover the mixture and allow it to rest for 15 minutes.
4
Transfer the mixture into a bowl. Apply a small amount of ghee to your hands and knead the mixture into a smooth, pliable dough.
5
Divide the dough into 5 equal portions. Roll each portion between your palms to form smooth, crack-free balls.
6
Dust a dough ball with dry ragi flour. Gently roll it out into a circular roti. Use a light hand during this process to prevent cracks from forming.
7
Heat a griddle (tawa) over medium-high heat. Place the rolled roti on the hot tawa.
8
Once small bubbles appear on the surface, flip the roti. Continue to cook, pressing gently to help it puff up, until both sides are well-cooked.
9
Remove the roti from the heat and brush the top with a little ghee before serving.
