Basic Ragi Roti, Nachni Roti

Basic Ragi Roti, Nachni Roti

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A hearty roti that is sure to remind you of home. The Basic Ragi Roti has a rustic flavour and earthy aroma, which warm your soul and make you feel very contented. You need to knead the dough with warm water – otherwise the rotis will break when you roll them.


Even then, it still requires a bit of knack to roll nachni dough. Not to worry, once you roll a few rotis you will get a hang of it. One thing about Basic Ragi Roti, or for that matter any other roti made with millet flours, is that it needs to be served immediately – in fact, it is best enjoyed right off the tava, with a cup of Raita and a spicy Dal .

Basic Ragi Roti, Nachni Roti recipe - How to make Basic Ragi Roti, Nachni Roti

Preparation Time:    Cooking Time:    Total Time:     Makes 4 rotis
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Ingredients
Method
    Method
  1. Combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough warm water.
  2. Divide the dough into 4 equal portions.
  3. Roll out a portion of the dough into a 125 mm. (5”) diameter using a little ragi flour for rolling.
  4. Heat a non-stick tava (griddle) on a medium flame and when hot, place the roti gently over it.
  5. Cook it till small blisters appear on the surface. Turn over the roti and cook for few more seconds.
  6. Cook it on an open flame till it puffs up and brown spots appear on both the sides.
  7. Repeat steps 3 to 6 to make 3 more rotis.
  8. Serve immediately.
Nutrient values (Abbrv) per roti
Energy93 cal
Protein2 g
Carbohydrates19.4 g
Fiber3.1 g
Fat0.9 g
Cholesterol0 mg
Sodium3 mg
Basic Ragi Roti, Nachni Roti video by Tarla Dalal
Basic Ragi Roti, Nachni Roti recipe with step by step photos

Like Ragi Bhakri

  1. Ragi flour is rich in fibre and iron. It also promotes weight loss, thus a lot of people are now including Ragi in their daily diet.
  2. Ragi roti can be made plain as in this recipe also called as Ragi Bhakri and can be eaten with almost any vegetable or curry of choice. 
  3. If you like Ragi Roti you might also like to see the below recipes for more tasty variations to include in your dily diet. 

How to make Ragi Bhakri

  1. To make Ragi Bhakri take the ragi flour in a deep bowl. 
  2. Add 1/2 tsp ghee. Ghee will provide a softness to the dough as Ragi flour is gluten free. Do not add excess ghee as it will start to take a breadcrumb texture and wont have the desired consistency.
  3. Add salt to taste.
  4. Add warm water to knead. Adding warm water is necessary to knead or else the dough will have no binding. 
  5. Knead into a soft dough using warm water.
  6. Divide the dough into 4 equal portions.
  7. Sprinkle little ragi flour on the rolling board to avoid the Rag Bhakri from sticking to the board. 
  8. Flatten the dough ball slightly and place it on the rolling board. 
  9. Roll it into 5" diameter using little ragi flour for rolling. Ragi Bhakri can be difficult to roll, if you are rolling this for the first time you can use two sheets of parchment paper to roll the Ragi Bhakri. 
  10. Heat a non stick tava on medium flame.
  11. When the non stick tava is hot place the Ragi Bhakri gently over it. If the pan is not hot the Ragi Bhakri will become hard on one side. 
  12. Apply water on one side just enough to wet it properly. Do ot apply excess water. Cook until the wet portion starts to dry out. This process is done to make sure the Ragi Bhakri remains soft.  
  13. Flip the Ragi Bhakri and cook for a minute more.
  14. Now, place the Ragi Bhakri on an open flame and with the help of tongs move it around till it puffs up. Do not leave the roti too long on the flame or it may burn.
  15. Flip it and cook the Ragi Bhakri, it will start to puff up.Cook for a few seconds more on open flame and take it out.
  16. Serve hot with choice of  any vegetable.

Frequently Asked Questions for Ragi Bhakri

  1. Q.Why do we use warm water to knead the dough for Ragi Bhakri? Warm water is added to give a binding to ragi flour and also provide softness. 
  2. Q.Can i use oil instead of ghee in the recipe? Yes oil can be used. 

Reviews

Basic Ragi Roti, Nachni Roti
 on 03 Oct 16 12:55 PM
5

I always had a problem in making the roti.. but seeing this recipe.. i have learnt the art of making it the perfect one..