Nachni Roti, Ragi Roti, How To Make Ragi Roti
by Tarla Dalal
Added to 50 cookbooks
This recipe has been viewed 88259 times
A combination of rice flour and whole wheat flour ups the health quotient of these ragi rotis. Embellished with vegetables and flavoured with cumin seeds and curry leaves, they make a wholesome breakfast .
For a healthier meal, roll them out very thinly and serve with dal and subzis .
- Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
- Divide the dough into 6 equal portions and roll a portion into 125 mm. (5”) diameter round between 2 sheets of plastic.
- Heat a non-stick tava (griddle) and cook the roti on it, using a little oil, till it turns golden brown in colour from both sides.
- Repeat with the remaining dough to make 5 more rotis.
- Serve immediately.
Nutrient values (Abbrv) per roti
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