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Ragi Roti
(रागी रोटी, मडुआ की रोटी)


Contributed by:
Anupriya Sinha
Anupriya Sinha, Housewife

Ragi Roti


Ragi (Finger millet) flour – 1 cup
Pumpkin (grated) – ½ cup
Oil – 1 tsp (for dough)
Ajwain – ¼ tsp (optional)
Salt – as per taste
Coriander leaves (finely chopped) – 1 tbsp (optional)
Green chilli (minced) – ½ tsp or as per taste (optional)
Water – as required for kneading
Oil – as required for brushing

Method of Preparation

1. Take all the ingredients of the dough in a bowl, and mix well.
2. Sprinkle water and knead to a soft dough, similar to roti.
3. Divide the dough into 6 equal parts.
4. Take one of the parts, and roll out a thick roti of 5” dia (using dry ragi flour for dusting)
    and cook well on a hot tava, on high heat.
5. Brush a little oil on both sides.
6. Finish making the other rotis in the same way.
7. Serve with your favorite sabji.

Notes & Tips

1. Ragi is very rich in Calcium, Iron and other minerals, and hence a healthy choice for eating different, once in a while. In south India people even feed Ragi porridge to babies, on a regular basis.

2. Ragi roti made without any filler, like grated pumpkin, becomes very chewy and not liked by many people. Adding the filler renders it softer. Many people like to add grated coconut or grated carrots instead of pumpkin, or even a combination.