Ragi Roti ( Gluten Free Recipe )
by Tarla Dalal
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Nutritious ragi flour, which is rich in iron, calcium and proteins, is a very popular ingredient in kannada cuisine. These rotis can be served with white butter or any vegetable of your choice.
- Combine all the ingredients together in a bowl and knead into soft, smooth dough using enough water. Keep aside for 10 minutes.
- Knead again using oil till smooth and divide the dough into 4 equal portions.
- Roll out a portion into a circle of 125 mm. (5") diameter, using a little flour for rolling.
- Cook on a hot tava (griddle) on a slow flame till pale brown spots appear on both the sides.
- Lift the roti with a pair of flat tongs and roast over an open flame till brown spots appear on both the sides.
- Repeat with the remaining portions to make 3 more rotis. Brush each roti with a little butter and serve hot.
- You can make crisp dosas from the same ingredients.
- Just add 2 tbsp of rice flour and enough water to make a batter of pouring consistency and proceed in the same manner as for dosas.
- Those who are not suffering from celiac disease, they can use wheat flour for rolling
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