Ragi Roti
Ragi Roti
Karnataka-style finger millet flatbread. Pat-on-plastic technique. 344mg calcium per 100g ragi.
Prep
10 min
Cook
15 min
Total
25 min
Servings
3
Calories
195 kcal
Nutrition Per Serving
195
kcal
5g
Protein
40g
Carbs
1.5g
Fat
0g
Fiber
Calorie Breakdown
Ingredients
- 1Â― cups Ragi flour(Ragi Aata)
- 1 small Onion(Pyaaz)
- 2 tbsp Fresh coriander(Dhaniya Patta)
- as needed Warm water(Garam Paani)
Method
- 1
Knead ragi flour with warm water. The dough won't be elastic -- that's normal.
- 2
Pat flat on greased plastic or banana leaf.
- 3
Cook on a hot tawa on both sides.
- 4
Serve immediately as ragi rotis harden quickly.
Health Benefits
- 344mg calcium per 100g ragi
- Low glycemic index
- Gluten-free
Ayurvedic Properties
Dosha Effect
Balances Kapha and Pitta
Best Season
All seasons
Agni Effect
Grounding
Helpful For
Tip: Pat-on-plastic, not rolling-pin -- Karnataka's technique. Serve immediately; they harden fast.
Source: Two Sciences One Plate - Chapter 31
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