Ragi Roti made out of ragi flour (Finger Millet) is not much appealing to the eyes but is a power house of nutrients. It contains high fibre, is low in carb and is gluten free. Hence it is a very healthy option for diabetic people.
Besides roti, they are also made into dosa (pancake) or idlis (steamed cakes). In fact they form a staple breakfast in various parts of Karnataka and is considered a poor man' diet especially in the rural areas. They can also be had for lunch or for a light dinner too,
- 2 cups ragi flour
- 1 onion, chopped
- 1" ginger, grated
- 2 fresh chilies, chopped
- 2 tbsp. coriander leaves, chopped\
- salt to taste
- 1 tbsp. oil for kneading
- oil to shallow fry
In a bowl, mix together all the ingredients (except oil to shallow fry) and knead in to a dough using water. Smear some oil over the prepared dough and knead again for a few seconds. Cover and keep aside for 30 minutes.
Divide into 4 portions. Take each portion of the dough on a greased non-stick tawa (griddle) and give it a round shape with the help of your fingers. Grease your fingers or keep dipping your hands in a bowl of water while you are making the roti.
Place the pan on a low flame and drizzle some oil over and around the edges. Cover and cook for 3-4 minutes till one side is done.
Flip it over again gently and cook the other side too. Take it out onto a serving plate. Cool the tawa before making similar rotis out of the remaining dough. You can also prepare in another tawa to save time. Serve them hot along with coconut chutney, pickles or any side dish.