Ragi roti

Ragi is a traditional crop of South India. It is called the poor man's millet due to its affordable price and long sustenance. It is highly rich in proteins, calcium, antioxidant properties and dietary fiber. It is slow but easily digestable making us fuller on fewer calories.

Ragi porridge is a very nutritional food for toddlers. Ragi malt is another way of consuming this whole grain.

Ragi roti is like any other roti or chapathi , it can be made as is or with vegetable stuffing.

Makes : 4 rotis

You Need :

• 1 cup ragi flour
• 1 medium sized onion
• 1 teaspoon salt (according to taste)
• 4 green chillies (according to required spice level)
• 1 teaspoon oil
• 1/2 cup water
• A plastic sheet or wax paper for flattening the dough

Method :

• In a pan, add the water , oil, salt and finely chopped green chillies and bring it to boil.
• Cut the onion finely and set aside.
• When the water boils, add ragi slowly and mix continuously so as to not form lumps.
• Add the chopped onion and mix them in low flame until it forms a dough.
• Close the pan with a lid and let it stand for 5 minutes.

I like to prepare the dough this way so it takes away the raw smell of ragi and it is easy to flatten them into thin roti.

• When the dough cools down to bearable heat, smear your hands with oil and roll the dough firmly.

• Take a lemon sized dough and flatten them in the plastic sheet or wax paper.
• Heat the pan in medium high heat.
• Invert the plastic sheet on the pan and slowly remove the sheet off the pan. (you can also wet your hands and invert the roti on your palm and put it on the pan)

• Cook them until both sides are cooked.

• Serve them hot with coconut chutney or any side dish of your choice.