Ragi Roti Recipe :Tired of your ragi rotis turning hard as soon as they come off the tawa? You’re not alone! While ragi (finger millet) is a nutritional powerhouse—packed with calcium, iron, and fiber—many people avoid it because the rotis often become stiff. But worry no more! Here’s Chef Sanjeev Kapoor’s secret trick to make soft, pliable ragi rotis every time, along with its incredible health benefits.
How to Make Soft Ragi Roti (Step-by-Step)
Ingredients:
1 cup ragi flour
Warm water (as needed)
1 tsp ghee or oil
A pinch of salt
Method:
Knead with Hot Water:
Boil water with a pinch of salt and ghee.
Gradually add this hot water to ragi flour and knead into a soft dough.
Pro Tip: Hot water helps bind the dough better, preventing breakage.
Rest the Dough:
Cover the dough for 15-20 minutes. This allows the flour to absorb moisture, making the rotis softer.
Roll & Cook:
Divide the dough into small balls.
Roll between parchment paper or wet hands to avoid sticking.
Cook on a medium-hot tawa, applying ghee for extra softness.
Why Ragi is a Superfood? (Health Benefits)
Rich in Calcium:
Contains 3x more calcium than milk—great for bones and preventing osteoporosis.
Diabetic-Friendly:
Low glycemic index helps control blood sugar levels.
Boosts Iron & Fights Anemia:
High iron content increases hemoglobin production.
Aids Weight Loss:
Fiber and amino acid tryptophan keep you full longer, reducing cravings.
Digestive Health:
High dietary fiber prevents constipation and improves gut health.