Indian flatbreads, called rotis or chapatis, are an integral part of it’s cuisine. As much as rice is consumed in India, so are these breads. In fact, in a lot of homes for the same meal, both are consumed together. After all, they are our staple diet. So, this is my take to make something that we eat everyday, more healthy. My ragi or finger millet rotis/chapatis are a fabulous replacement to your wholewheat ones. Ragi or finger millets are super healthy and this is a good way to introduce it in your regular diet.
This millet, is one of the most wholesome cereals we have. It is gluten free, rich in fibre and minerals. Furthermore, out of all other cereals, ragi contains maximum goodness. You can read more about its benefits here. There are a lot of recipes that can be made using the flour. And so, I am busy trying and testing a few before I put them out here. Millets are cultivated in India, and so finger millets are abundantly available there. However, to my joy, I have been able to find the cereal as well as flour, here in London too. Therefore, you can expect some yummy ragi recipes coming your way.
Also check paneer stuffed ragi parathas
Easy recipe
The ragi or finger millet rotis/chapatis are very easy to make. As a matter of fact, I find it easier to knead the dough with ragi flour mixed. To make these rotis, you will need to mix in half wheat flour and half of the millet flour. So, even with some wheat flour going in there, it is less glutenous than making 100% whole wheat chapatis. The mixed flours dough comes together really easily and you will need to rest it for 15 minutes before you start rolling them out.
I, don’t add either oil or salt while kneading my regular wheat flour dough. Likewise, even while making the ragi or finger millet rotis/chapatis, I haven’t. Nonetheless, if you do, then you may add these as per your taste in this flour mix too. Additionally, I love some ghee on my chapatis. And so, I have been generous while applying some on my ragi ones. Besides the fact that I love the taste, ghee also ensures that the rotis remain moist. Ragi is a dry flour, as compared with its wheat counterpart, so applying some ghee or butter, whatever you like, will keep it softer for longer.
You can have these yummy and healthy rotis with any side dish of your choice. So, I hope you will, like me, also include some more health in your daily diet by trying out my ragi or finger millet rotis/chapatis. Will await your feed back.
Also check
Methi theplas – fenugreek flavoured flatbreads
Aloo paratha – spiced potatoes stuffed flatbread
Eat hearty!
Ragi (millet) rotis/chapati
Equipment
- Indian skillet (tawa)
Ingredients
- ½ cup ragi (finger millet) flour
- ½ cup whole wheat flour
- ½ cup lukewarm water
- ghee/butter to taste
Instructions
- Mix both the dry flours in a mixing bowl
- Now, add the lukewarm water (I needed a little less than ½ cup) gradually in the flour to knead a soft, smooth dough. Keep this covered for 15 mins
- Divide the dough into 5 equal spheres
- Dust your work surface with some dry flour and roll a sphere out, flat and equally thin/thick from all sides
- Heat the skillet/tawa, once it is moderately hot, place the rolled out roti on it. Let it cook for some 30-40 seconds
- And then flip it, cook until you see bubbles appear and the flip again
- When you see brown spots on your chapati, remove it using tongs from the tawa
- And place it on an open, medium flame. Let it swell up completely on side and then turn it so that the other side also puffs up
- Apply some ghee on them and serve the ragi (millet) rotis/chapati hot, with you favourite side dish!
Notes
- I made 5 large rotis out of this proportion of the flours
- Could could make smaller dough balls and make smaller rotis too
- Make sure you gradually add water to knead the dough
- 1 cup = 250 millilitres
