How To Make Soft Buttery Ragi Roti

Try something new, my recipe for soft, buttery delicious ragi roti is a quick weeknight dinner game-changer!

A Healthy Alternative

Ragi Roti is one of the most popular gluten-free roti’s used in India. Because of its unique delicious flavor and aroma. Aside from taste, Ragi Roti is a healthy choice for vegetarians and vegans who want to get their daily nutrients of calcium, iron, and protein.

Ragi is naturally gluten-free, so if you’re gluten intolerant this is a perfect choice to replace wheat in your diet. Has a unique flavor and texture that make it a great ingredient in a variety of recipes.

My family and I are eating gluten-free except for the sourdough baked goods I make. I was amazed when I found out about ragi roti on YouTube. Instantly I knew I had to try it out, so I went to my local Patel Plaza and bought two bags of ragi flour. An began practicing making ragi roti. As always through trial and error I found the best way to prepare this tasty roti bread.

Boosts Production Of Breast milk

You can always eat ragi when you’re pregnant. It can increase the amount of milk produced and improve its nutritional value for your milk supply.

Meets The Needs Of Kiddos

Ragi has many advantages for infants and young children. Protein, calcium, iron, zinc, and other vital nutrients are abundant in it. For extra nutritional value, ragi malt, flour (ragi atta), or powder can be added to a range of kid-friendly recipes.

Tips

• It’s important to let the dough completely cool off, allow it to be warm to the touch.
• Make sure to moisten your hand with water when needing the dough so that it doesn’t stick to your hands.
• Be sure to cook the ragi roti fully on the inside so that is not gummy on the inside.
• Watch your raggy roti closely to make sure that it is puffing up and distribute the heat the heat evenly so that it gets cooked properly.

What You’ll Need

• Ragi Flour: Yes, the star of the show I usually use discarded sourdough starter but you can also use a recently fed starter.
• Water: I use unsalted because it tastes better and doesn’t make your food too salty.
• Salt: be sure to use good quality flour it attributes to the texture and taste of your biscuit.
• Ghee: I use curdled milk to soften up the dough even more, for a very light texture.

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Soft Buttery Ragi Roti

Parvati Humhara

Ragi Roti is a healthy alternative to the classic wheat roti and is packed full of vitamin k. It's delicious buttery, soft and is a perfect option for anyone who is gluten free!

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Prep Time 4 minutes mins

Cook Time 1 minute min

Total Time 5 minutes mins

Course Appetizer, Breakfast, Side Dish

Cuisine Indian

Equipment

• Pot
• Mixing Bowl
• Rolling Pin
• SSkillet / Tawah

Ingredients

  

• 1 Cup Ragi Flour
• 1 Cup Water
• 2 tsp Salt
• 2 ttbsp Ghee

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Instructions

 

• Allow water to come to a boil and add in salt, then add in ragi flour.
• Let sit for 5-20 seconds , then turn off the flame and mix it well.
• Cover down and let stand for 2-3 minutes.
• Transfer dough to a work surface, take a little water and sprinkle it on the dough and your hand.
• With the wet hand knead the dough, apply more water to your hand as needed. Knead till it becomes a soft dough
• Once kneaded enough it won't stick to surface anymore.
• Form into a dough ball, then Roll the Ball against the work surface.
• Now sprinkle a ragi flour over the ball to cost it
• Lightly press it down flip it over and press down again. With a rolling pin roll out into a round Thin roti
• Place on Hot Skillet after 10-15 seconds small bubbles surfaces flip it over
• It will start to puff up , lightly press it down with a towel and flip again.
• Then remove from skillet, and wipe off any access flour from pan.
• Once plated spread ghee all over the top of the roti.

Keyword Breakfast, Finger millet, Gluten Free, Gut Friendly, Healthy, Sugar Free, vegetarian

How To Make Ragi Roti

1. add all your dry ingredients to a large mixing bowl and whisk in well.
2. Then add your sourdough starter , grated cheese,Chopped Jalapenos and cubed cold butter.
3. Gently mix with hands til there’s no dry parts left , take special attention to the butter, squeeze in your finger tips to flatten it or use a pastry cutter.
4. Gently form into a ball , and place in the fridge covered for 10-15 minutes. 
5. Lightly flour your surface, roll out the dough and fold over itself twice to create the flakiness in the biscuits.
6. Roll out again , now cut out your biscuits with a knife or biscuit cutter.
7. Place in skillet then preheated oven at 400
8. remove after 20 – 25 minutes and enjoy!

FAQ

Other Delicious Recipes:

• Sourdough Cinnamon Rolls
• Sourdough Lemon Blueberry Muffins
• Sourdough Sugar Cookies 

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