Here’s a simple version using ragi flour which is a great source of calcium , magnesium, iron and dietary fibre. I have specially used ragi as it is gluten -free flour. People generally develop inflammation and damage their intestinal tracts and other parts of the body when they eat food containing gluten . For detailed recipe check link in my bio . Do give it a try and let me know #goglutenfree 😍💃💓
Preparation Time : 15 mins
Cooking Time : 10 mins
Makes : 5 rotis
Ingredients:
●2/3 cup water
●2/3 cup Ragi (Nachni or Finger Millet)
●Pinch of salt
●2 tsp ghee
●1 tsp white sesame seeds (optional)
●1 tsp black sesame seeds (optional)
Method:
◆ In a pan, add water , pinch of salt and a teaspoon of ghee . Let it boil for atleast 1 minute
◆Once the water is bubbling hot , add ragi flour and mix it with the boiling water . Cover the pan with a lid and steam it on a low for 2 mins .
◆ Now, in a parat , add a teaspoon of ghee , white sesame seeds , black sesame seeds and steamed ragi flour in that . Give it good mix .Then begin to knead when the mixture is still hot.The dough should be soft enough.
◆Once you are able to form the dough, cover and let it rest for 10 minutes. Now , make medium sized balls from the dough.
◆Flatten the ball. Dust some ragi flour on the rolling board. Heat the roti tawa. The tawa has to be sufficiently hot to make soft rotis.
◆While tawa is getting hot, start rolling the dough ball into a flat round circle. Add more flour if required .
◆In case the dough starts sticking to the rolling pin, then sprinkle some flour on the roti evenly and continue to roll it.
◆Place the roti on the hot tawa. Keep the flame high. Roast the roti from both the sides . The roti needs to be partially cooked from both the sides. Some brown spots should be visible.
◆Now hold the roti with tongs and keep the roti directly on fire. Keep on moving the roti with tongs. Roast the edges as well.
The roti will start to puff.
◆When the roti has puffed well, then turn and keep the other side on fire and roast roti for few seconds. Avoid burning the rotis and also don’t overdo the fire roasting as then these rotis become dense
◆Spread some ghee on the rotis. Applying ghee keep these nachni roti soft. Rotis made with this method is ideally served hot.
◆If you cannot serve them hot, then you can keep them in a container that keeps food warm like a casserole or in a roti basket.
◆Serve ragi roti with any indian vegetable dish or dal of your choice.
Mitsu's Food Journal 