Ragi Roti Recipe

ragi-rotti-recipe

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Ragi Roti Recipe
Ragi or finger millet is a staple grain in our parts of Karnataka. They are often used to make malt, ladoo, dosa and healthy biscuit. Learn how to cook Ragi Rotti in this recipe.
ragi-rotti
Votes: 1
Rating: 5
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Course Main Dish
Cuisine Indian
Prep Time 5 min
Cook Time 20 min
Servings
people
Course Main Dish
Cuisine Indian
Prep Time 5 min
Cook Time 20 min
Servings
people
ragi-rotti
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Add salt and water to a bowl and bring it to a rolling point.
  2. Add flour to a bowl, pour water as needed and make mix with a spoon to make a soft dough.
  3. Sprinkle flour on the rolling area, make equal sized balls and place a ball on the rolling area.
  4. pat the ball, gently with fingers to spread the dough evenly and make a medium sized roti. Alternately, roll gently using a rolling pin to a roti.
  5. Fill water in a small bowl along with a cloth.
  6. Heat a tawa and place a roti over it . Squeeze off excess water from the cloth, Dampen the roti with the moist cloth.
  7. Flip it when it is cooked.If needed cover and cook to keep them soft.
  8. Stack ragi roti and keep them covered until served.

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