Ragi phulka Roti | Soft Ragi chapati
Ragi - Finger millets has enormous health benefits and we just need to include in our daily diet as much as possible. Today I am going to show you how to make ragi roti with no or less oil. You will get a soft and fluffy ragi roti. You can serve this roti with any spicy gravy of your choice. I served with capsicum, egg masala with lots of onions.Ragi has a low glycemic index and is high in dietary fiber. It improves digestion, helps in controlling diabetes, and aids in weight loss. It is a rich source of iron, calcium, Vitamin D, and amino acid. It helps in battling anemia and also anxiety and insomnia.
- Ragi flour 200g
- Water 450 ml
- oil 1 tsp
- Salt as required
- Firstly to make ragi roti, lets cook the ragi flour. For cooking the ragi flour we add water and cook. The ragi to water ratio to cook is 1 : 1 and 1/4. I took 200gms of ragi flour for that I have added 450 ml water.
- In a pan add 450 ml water and a tsp of oil and required salt and allow to boil well.
- Once it comes to rolling boil add the ragi flour little by little and mix well. It forms an mass and non sticky dough. switch off and cover and keep for some time.
- After some time wet your hands and start kneading the dough. Make balls out of the dough and cover and keep.
- Start rolling out rotis from it, dust ragi flour and make medium thin rotis.
- Preheat tawa and cook the rotis. once it cooked both side press with a kicthen cloth to get a fluffy phulkas.
- You can add oil /ghee/butter if required. Serve hot with any spicy gravy.
Make sure you add correct quantity of water for the taken ragi flour. You can also sieve the ragi flour for any impurities. Ragi : water ratio 1:1&1/4 Knead dough while its still warm by wetting your hands in water. As the ragi dough will be sticky. Dust enough flour while rolling out roti. Make thin as possible so that you get nice fluffy roti.