Ragi Roti is a tasty and healthy Indian flat bread that can be served as snack or meal. Ragi or red millet is rich in iron and protein and makes a great after-school snack for kids.
Servings: 2 (makes 4 rotis)
Cooking Time: 15 minutes
- 1 cup ragi (red millet) flour
- 4 tbsp wheat flour (chapati flour)
- 2 tbsp rice flour
- 1/2 tsp red chilli powder (adjust to taste)
- Turmeric powder, a pinch
- 1/2 cup cilantro (coriander leaves) chopped
- 1/2 cup onions, finely chopped
- 4 tsp vegetable oil
- Salt to taste
- 1 small ziploc bag or small plastic sheet for making the roti
- Mix the flours, salt, chilli and turmeric powders, along with onions and cilantro with enough water to make a soft dough. Divide it into 4 equal portions.
- Heat a flat iron or nonstick griddle or thava. Brush some oil and wipe it off with a paper towel.
- While the thava is heating, brush the ziploc bag or plastic sheet with some oil. Keep a bowl of water handy. Take the dough, form into a pattie, and place it on the ziploc bag. Wet your fingertips with water, and press the dough and spread it on the sheet to about 3-3.5 inches in diameter. Flip over the ziploc sheet onto the thava (roti side down), and gently peel back the sheet.
- Cook the ragi roti on both sides for a couple of minutes. Brush some oil on both sides and cook again on both sides until brown spots appear. Remove and cool on a wire rack. Repeat with the remaining patties.
- Serve the ragi roti with pickle (such as mango pickle, chilli pickle or lime pickle) and plain yogurt or any yogurt raita.