An easy step-by-step procedure to make ragi roti
An easy step-by-step procedure to make ragi roti—a healthy, scrumptious indian flatbread made from finger millet flour (ragi):
Ragi Roti Recipe
Components:
1 cup ragi flour (finger millet flour)
¼ cup finely chopped onions
1-2 green chilies, finely chopped (optionally available)
2 tbsp finely chopped coriander leaves (cilantro)
Half tsp cumin seeds (optional)
Salt to flavor
Warm water (as wanted)
Oil or ghee for cooking
Commands:
Prepare the dough:
In a blending bowl, combine ragi flour, chopped onions, green chilies, coriander leaves, cumin seeds, and salt.
Regularly upload warm water grade by grade and blend to form a gentle, easy dough. It ought to be pliable, however, not too sticky.
Divide the dough.
Divide the dough into same-data-sized, lemon-data-sized balls.
Roll the roti.
Take one dough ball and region it on an easy, dry floor or a rolling board.
Dirt with a bit of dry ragi flour to save you from sticking.
Using a rolling pin, gently roll the dough ball right into a round flatbread, about 6-7 inches in diameter. Ragi rotis may be fragile, so roll cautiously.
Prepare dinner: the roti.
Warmness a tawa or non-stick pan over medium warmness.
Vicinity the rolled roti on the new tawa. Prepare dinner for approximately 30-40 seconds until you notice bubbles forming.
Flip the roti and prepare dinner for another 30-40 seconds.
Observe oil or ghee.
Turn once more and gently observe oil or ghee around the rims and on top.
Press gently with a spatula and cook till each side is cooked through and slightly browned.
Serve hot.
Cast off from the pan and serve warm with chutney, yogurt, or curry.Disclaimer: This content has been sourced and edited from Indiaherald. While we have made adjustments for clarity and presentation, the unique content material belongs to its respective authors and internet site. We do not claim possession of the content material.
Ragi Roti Recipe
Components:
1 cup ragi flour (finger millet flour)
¼ cup finely chopped onions
1-2 green chilies, finely chopped (optionally available)
2 tbsp finely chopped coriander leaves (cilantro)
Half tsp cumin seeds (optional)
Salt to flavor
Warm water (as wanted)
Oil or ghee for cooking
Commands:
Prepare the dough:
In a blending bowl, combine ragi flour, chopped onions, green chilies, coriander leaves, cumin seeds, and salt.
Regularly upload warm water grade by grade and blend to form a gentle, easy dough. It ought to be pliable, however, not too sticky.
Divide the dough.
Divide the dough into same-data-sized, lemon-data-sized balls.
Roll the roti.
Take one dough ball and region it on an easy, dry floor or a rolling board.
Dirt with a bit of dry ragi flour to save you from sticking.
Using a rolling pin, gently roll the dough ball right into a round flatbread, about 6-7 inches in diameter. Ragi rotis may be fragile, so roll cautiously.
Prepare dinner: the roti.
Warmness a tawa or non-stick pan over medium warmness.
Vicinity the rolled roti on the new tawa. Prepare dinner for approximately 30-40 seconds until you notice bubbles forming.
Flip the roti and prepare dinner for another 30-40 seconds.
Observe oil or ghee.
Turn once more and gently observe oil or ghee around the rims and on top.
Press gently with a spatula and cook till each side is cooked through and slightly browned.
Serve hot.
Cast off from the pan and serve warm with chutney, yogurt, or curry.Disclaimer: This content has been sourced and edited from Indiaherald. While we have made adjustments for clarity and presentation, the unique content material belongs to its respective authors and internet site. We do not claim possession of the content material.