Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
- Ragi (finger millet) flour - 2 cups
- Grated carrot - 1/2 cup
- Chopped onions - 1/4 cup
- Chopped green chilies - 2 teaspoons (optional)
- Chopped coriander leaves - 1/4 cup
- Cumin seeds - 1 teaspoon
- Salt - to taste
- Water - as needed to form dough
- Oil - for cooking
Instructions:
- In a large mixing bowl, combine the ragi flour, grated carrot, chopped onions, green chilies, coriander leaves, cumin seeds, and salt.
- Gradually add water to the mixture and knead to form a soft, pliable dough.
- Divide the dough into 4 equal portions. Roll each portion into a ball.
- Flatten each ball and roll it out on a lightly floured surface to about 8 inches in diameter. If the dough sticks, use a bit of ragi flour for dusting.
- Heat a tawa or skillet over medium heat and lightly grease it with oil.
- Place the rolled-out dough on the tawa and cook for about 2 minutes on one side or until you see bubbles forming. Flip it over and cook for another 2 minutes. Apply a little oil on both sides during cooking for a crispier texture.
- Repeat with the remaining dough balls.
- Serve hot with yogurt or pickle.
Tips for Preparation:
- If the dough becomes too sticky, add a little more ragi flour to adjust the consistency.
- Cooking the roti on a medium flame ensures it cooks thoroughly without burning.
Additional Notes:
- Ragi roti can be made more nutritious by adding other vegetables like spinach or grated coconut.
- This roti is rich in dietary fiber, which is beneficial for digestive health and can help maintain blood sugar levels, making it a great choice for those managing diabetes.
