Ragi Roti | Gluten Free Finger Millet Flatbread
Ragi Roti or Finger Millet Flatbread is a Gluten free , Vegan flatbread made using the Ragi flour or Nachni and is generally served for breakfast.
Ingredients
- 1 cup Ragi Flour (Finger millet Flour)
- 1 cup Water (more or less might be required)
- 2-3 Green Chilli (or as per taste, skip for kids if required)
- 7-8 Curry leaves chopped
- 1 large size onion finely chopped
- Salt
- Oil for shallow frying and patting the flatbread
Instructions
- In a large pot boil the water.1 cup Water
- Once the water boils, add in the flour and switch off.1 cup Ragi Flour
- Mix everything and let the dough rest for 10-15 minutes.
- Now add in the green chillies, onion, curry leaves, salt and mix everything.2-3 Green Chilli, 7-8 Curry leaves chopped, 1 large size onion finely chopped, Salt
- You should form a semi soft dough easy enough to pat with your fingers.
- Heat a griddle/tava on slow.
- Now either take a polythene, or a damp cloth or a parchment paper.
- If using polythene lightly grease it with oil.
- Take about 2 tablespoon of dough and form a ball.
- Now apply oil on your fingers and form a circular shaped roti around 4-5 inches in diameter.Oil for shallow frying and patting the flatbread
- Poke 2-3 holes and flip this roti on the hot griddle.
- One can even pat the roti directly on the hot griddle. I prefer this method.
- After a min of cooking, drizzle a teaspoon of oil in between the holes and around the edges.
- Once it is cooked on the bottom flip and cook on the under side by again adding a few drops of oil.
- Serve it hot with curd or chutney.
Notes
- 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml
- Instead of Onion one can use Cabbage or capsicum