Ragi Roti Recipe | Finger Millet Roti | Kezhvaragu Chapati

Ragi Roti is considered to be one of the best roti for the diabetics. Ragi is the common name of Finger Millet in the Southern part of India (and known as Kezhvaragu in Tamil). Ragi has so many health benefits.

Ragi is one of the most nutritious foods and one of the easy ones to digest. That is why infants were given ragi porridge as their initial food at their starting age as it is easily digestive. It is rich in calcium, protein, good amount of iron and other minerals. It is low in fat most of which are unsaturated fats.

Other health benefits of ragi are:

• Natural Weight Loss
• Ragi has anti-cancer potential and keeps you young
• Ragi whole grain is a good source of Calcium
• Good Vegan Gluten-free source of Protein
• Ragi reduces “bad” cholesterol, prevents cardiovascular disease
• Acts as a good baby food due to its rich nutrient & mineral content (source: quora)

Ragi Roti cannot be prepared as regular whole wheat roti as ragi is gluten-free. So in order to make it pliable dough, we need to cook ragi in water first, knead it thoroughly to a smooth dough and then make it as roti. I haven’t used any other flour other than organic ragi flour in this recipe. Now let us see how to prepare this recipe.

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Ragi Roti Recipe | Finger Millet Roti | Kezhvaragu Chapati

Print Recipe

Diabetic-friendly ragi roti.

• CourseBreakfast
• CuisineSouth Indian

Servings	Prep Time
7 pieces approx	15 min(excluding soaking time)

Cook Time

5 min for each roti

Servings Prep Time 7 pieces approx 15 min(excluding soaking time)

Cook Time 5 min for each roti

Ragi Roti Recipe | Finger Millet Roti | Kezhvaragu Chapati Print Recipe Diabetic-friendly ragi roti. CourseBreakfast CuisineSouth Indian Servings Prep Time 7 pieces approx 15 min(excluding soaking time) Cook Time 5 min for each roti Servings Prep Time 7 pieces approx 15 min(excluding soaking time) Cook Time 5 min for each roti

Ingredients

• 1/2 cup Ragi flour/Finger millet flour
• 1/2 cup Water
• 1/2 tsp salt
• 1 tsp oil
• Ghee to apply on roti

Servings: pieces approx

Instructions

1. In a pan add water and bring it to boil. Once the water starts to boil add salt, oil and mix well.
2. Now add ragi flour into the boiling water and mix well without any lumps. Once the water and ragi flour are mixed well switch off the flame.
3. Transfer the prepared dough to a plate and let it cool for a while. While still, the dough is warm knead it into a smooth dough. If you feel the dough is dry, add a little hot water and knead well to form a smooth dough.
4. Now make the equal size of 7 balls and set aside. Flatten and coat it in ragi flour on both sides. Now using a rolling pin, roll the dough to thin sheet than normal roti.
5. Meanwhile, turn on the gas to medium flame and place the griddle to heat. Place the flattened dough on the griddle. After a few seconds, you will notice bubbles on the roti. In this stage flip roti and add a tsp of ghee on top. Wait for a minute till the other side is cooked. Turn the roti again and add ghee to the other side. Cook roti on both sides. Repeat the process for the remaining dough balls. Serve ragi roti with kurma or curd and pickle.

Recipe Notes

• If you feel the dough is hard, use hot water to knead the dough.
• More you knead, the dough becomes smoother and roti would be softer.
• Roll roti little thinner than normal roti. While cooking it puffs up like a normal wheat roti.

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Delicious, healthy and soft Ragi Roti is ready to relish.

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