Ragi Roti
by Tarla Dalal
ragi roti recipe | healthy nachni vegetable paratha | red millet gluten free flatbread | with 15 amazing images.
ragi roti made with ragi flour, spring onions, carrots, curds, and green chilli paste, oil is a delightful and nutritious variation of the traditional Indian flatbread. Ragi, also known as finger millet, is a gluten-free grain that is rich in fiber, calcium, and other essential nutrients, making it a healthy choice for a meal.
To make ragi roti with these flavorful ingredients, start by mixing ragi flour with finely chopped spring onions, grated carrots, curds, oil, and green chilli paste. Knead the mixture into a soft dough using a little warm water, and then divide it into small portions. Roll out each portion into flat circles and cook on a hot griddle until golden brown with little oil and cooked through.
The addition of spring onions, carrots, curds, and green chilli paste not only enhances the taste and texture of the ragi roti but also adds a burst of flavours and nutrients. Spring onions provide a mild onion flavour, carrots add a touch of sweetness and colour, curds lend a tangy taste, and green chilli paste brings a hint of spice to the dish.
ragi roti made with these ingredients is a wholesome and delicious meal option that can be enjoyed for breakfast, lunch, or dinner. Pair it with a side of yogurt, chutney, or curry for a complete and satisfying meal that is sure to please your taste buds and nourish your body. Give it a try and experience the goodness of this nutritious and flavourful Indian flatbread.
Pro tips for ragi roti. 1. In a bowl put 1/2 cup ragi (nachni / red millet) flour. Ragi flour is naturally gluten-free, making it an ideal choice for people with gluten sensitivities or celiac disease. This allows them to enjoy delicious rotis without worrying about gluten-related issues. Ragi flour pairs well with various vegetables, making it a versatile base for creating delicious vegetable rotis. 2. Add enough warm water to make a soft dough. We added 1 tablespoon of water. Ragi flour, made from finger millet, is naturally gluten-free. Gluten helps dough become elastic and hold its shape. Warm water helps activate the starches and binding properties in ragi flour, allowing it to absorb moisture and form a workable dough.
Enjoy ragi roti recipe | healthy nachni vegetable paratha | red millet gluten free flatbread | with step by step photos.
Ragi Roti recipe - How to make Ragi Roti
Preparation Time: Cooking Time: Total Time:
Makes 4 rotis
Ragi Roti
1/2 cup ragi (nachni / red millet) flour
1/4 cup finely chopped spring onions whites and greens
1/4 cup grated carrot
1 1/2 tbsp low fat curds (dahi)
1/2 tsp green chilli paste
3 tsp coconut oil or oil
salt to taste
ragi (nachni / red millet) flour for rolling
Ragi roti
- Ragi roti
- To make {span class="bold1"}ragi roti{/span}, in a deep bowl add ragi flour, spring onions, carrots, curds, green chilli paste, 1 tsp oil, salt to taste, and knead into soft dough, using enough warm water.
- Divide the dough into 4 equal portions.
- Roll out a portion of the dough into a circle of 100 mm. (4") diameter using a little ragi flour for rolling.
- Heat a non-stick tava (griddle) and cook each roti using a little oil till it turns golden brown in colour from both sides.
- Serve {span class="bold1"}ragi roti{/span} immediately with fresh curd.
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what is nachni vegetable paratha made of ?
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what is nachni vegetable paratha made of ? See below image of list of ingredients for nachni vegetable paratha.
dough for ragi vegetable roti
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In a bowl put 1/2 cup ragi (nachni / red millet) flour. Ragi flour is naturally gluten-free, making it an ideal choice for people with gluten sensitivities or celiac disease. This allows them to enjoy delicious rotis without worrying about gluten-related issues. Ragi flour pairs well with various vegetables, making it a versatile base for creating delicious vegetable rotis.
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Add 1/4 cup finely chopped spring onions whites and greens. Spring onions offer a milder and more delicate onion flavor compared to regular onions. This adds a pleasant savory note to the roti without overpowering the taste of ragi flour (finger millet flour) and other vegetables.
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Add 1/4 cup grated carrot. Grated carrots add a hint of natural sweetness and a mild earthiness to the ragi roti dough. This can help to balance out the slightly bitter taste that ragi flour (finger millet flour) can sometimes have.
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Add 1 1/2 tbsp low-fat curds (dahi). The addition of curds can contribute to a smoother and more even texture in the ragi roti dough. This can be especially helpful when dealing with the slightly coarse texture of ragi flour.
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Add 1/2 tsp green chilli paste. Green chilli paste adds a touch of heat to the ragi vegetable roti, but in a more subtle way compared to red chilli powder.
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Add 1 tsp coconut oil or oil. Oil helps to make the ragi roti dough softer and more pliable. This makes it easier to roll out the roti thinly and evenly without tearing. A thin and even roti cooks more consistently and has a better texture.
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Add salt to taste. We added 1/4th tsp salt.
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Add enough warm water to make a soft dough. We added 1 tablespoon water. Ragi flour, made from finger millet, is naturally gluten-free. Gluten helps dough become elastic and hold its shape. Warm water helps activate the starches and binding properties in ragi flour, allowing it to absorb moisture and form a workable dough.
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Knead into a soft dough.
making ragi vegetable roti
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Divide the dough into 4 equal portions.
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Roll out a portion of the dough into a circle of 100 mm. (4") diameter using a little ragi flour for rolling.
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Heat a non stick tava and grease will little oil using a brush.
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Place the rolled paratha on the tava.
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Cook each paratha using a little oil.
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Till it turns golden brown in colour from both sides.
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Serve ragi roti recipe | healthy nachni vegetable paratha | red millet gluten free flatbread | immediately with fresh curd.
pro tips for ragi vegetable roti
-
In a bowl put 1/2 cup ragi (nachni / red millet) flour. Ragi flour is naturally gluten-free, making it an ideal choice for people with gluten sensitivities or celiac disease. This allows them to enjoy delicious rotis without worrying about gluten-related issues. Ragi flour pairs well with various vegetables, making it a versatile base for creating delicious vegetable rotis.
-
Add 1/4 cup finely chopped spring onions whites and greens. Spring onions offer a milder and more delicate onion flavor compared to regular onions. This adds a pleasant savory note to the roti without overpowering the taste of ragi flour (finger millet flour) and other vegetables.
-
Add 1 1/2 tbsp low-fat curds (dahi). The addition of curds can contribute to a smoother and more even texture in the ragi roti dough. This can be especially helpful when dealing with the slightly coarse texture of ragi flour.
-
Add 1 tsp coconut oil or oil. Oil helps to make the ragi roti dough softer and more pliable. This makes it easier to roll out the roti thinly and evenly without tearing. A thin and even roti cooks more consistently and has a better texture.
-
Add enough warm water to make a soft dough. We added 1 tablespoon water. Ragi flour, made from finger millet, is naturally gluten-free. Gluten helps dough become elastic and hold its shape. Warm water helps activate the starches and binding properties in ragi flour, allowing it to absorb moisture and form a workable dough.
zero oil ragi roti
- list of ingredients for zero oil ragi roti. 1/2 cup ragi (nachni / red millet) flour, 1/4 cup finely chopped spring onions whites and greens, 1/4 cup grated carrot, 1 1/2 tbsp low-fat curds (dahi), 1/2 tsp green chilli paste, salt to taste and ragi (nachni / red millet) flour for rolling.
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Making zero oil ragi roti.
- Combine all the ingredients in a deep bowl and knead into soft dough, using enough water.
- Divide the dough into 4 equal portions.
- Roll out a portion of the dough into a circle of 100 mm. (4") diameter using a little ragi flour for rolling.
- Place the roti on a non-stick tava (griddle). Turnover in a few seconds.
- Cook it on the other side for a few more seconds.
- Lift the roti with a pair of flat tongs and roast over an open flame till brown spots appear on both the sides.
- Repeat steps 3 to 6 to make 3 more rotis.
- Serve zero oil ragi roti immediately.
| Energy | 87 cal |
| Protein | 1.6 g |
| Carbohydrates | 14 g |
| Fiber | 2.5 g |
| Fat | 2.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 160 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 2.9 mg |
| Folic Acid | 4.9 mcg |
| Calcium | 77 mg |
| Iron | 0.9 mg |
| Magnesium | 29.9 mg |
| Phosphorus | 83.4 mg |
| Sodium | 6.8 mg |
| Potassium | 88.3 mg |
| Zinc | 0.5 mg |
ragi roti.. the flavours of the spring onions can be tasted in every bite with a crunch of the carrots. And the best part is there is no oil. The taste is also really good, and healthy at the same time.