Ragi Roti Recipe in Hindi: Ragi, also known as finger millet or nachani, is renowned for its rich nutrient profile and benefits for diabetics. One of the most delightful and healthy ways to savor ragi is through Ragi Roti. The combination of its soft yet crisp texture, enhanced by the flavors of curry leaves, coriander leaves, and onion, makes it a delicious breakfast option. The preparation is straightforward—begin by creating a dough that blends ragi flour with green chilies, curry leaves, coriander leaves, and onion. Subsequently, shape the dough into rotis, which are shallow fried until achieving a delightful crispness.
In contrast to traditional Indian roti and paratha recipes, Ragi Roti Recipe in Hindi involves patting down the dough ball into a thin layer rather than using a rolling pin. This distinctive technique contributes to its unique texture. The Ragi Roti Recipe in Hindi presented here offers a comprehensive guide, accompanied by step-by-step photos. Additionally, it introduces an innovative Aluminum Foil technique to prevent sticking, simplifying the entire process.
Directions:
Step 1:
- Gather ragi flour, finely chopped onion, finely chopped green chilli, finely chopped curry leaves, finely chopped coriander leaves, and salt.
Step 2:
- Thoroughly mix all the ingredients.
Step 3:
- Gradually add warm water to the mixture.
Step 4:
- Knead a soft, pliable dough (softer than chapati dough) by adding water as needed. Cover it with a lid and set it aside for 15-20 minutes to settle. Divide the dough into three equal portions.
Step 5:
- Take a square piece of parchment paper, aluminum foil, banana leaf, or plastic sheet. Drizzle a few drops of oil over it and spread it evenly. Place one dough ball on it.
Step 6:
- Grease your fingers with water and then pat the dough.
Step 7:
- Pat it as thinly as possible (keeping it slightly thicker than roti or chapati). Make a few holes as shown in the photo to allow steam to escape, making the roti crispy.
Step 8:
- You can also make the roti on parchment paper (as shown in the photo).
Step 9:
- Heat a roti tawa or non-stick tawa over medium flame. Sprinkle a few drops of water and wait until it dries. Smear oil on the surface of the tawa. (Repeat this process before making each roti.) Transfer the patted roti onto the surface of the tawa by keeping parchment paper/foil upside down. (If using a plastic sheet, take the roti on your palm, gently peel the plastic sheet, and then transfer the roti to the tawa. Avoid allowing plastic to touch the hot tawa.)
Step 10:
- Peel off the parchment paper gently.
Step 11:
- Spread 1 teaspoon of oil around its edges and holes with the help of a spoon.
Step 12:
- Let it cook until the bottom surface turns dark in color; this will take around 1½ minutes.
Step 13:
- Flip it to the other side, spread the oil around its edge, and cook for a minute or until it turns dark brown.
Step 14:
- Transfer to a serving plate and spread butter over it. Repeat steps 6 to 13 for the remaining dough portions.
Step 15:
- Serve Ragi Roti Recipe in Hindi with coconut chutney or pickle. It tastes best when served hot.
Tips and Variations:
If it’s challenging to pat the dough, make it a little softer by adding water and kneading it again.
Use only warm water for kneading the dough; avoid cold or hot water.
You can also pat the dough directly on the tawa instead of using parchment paper/aluminum foil. Place a portion of dough in the middle of the tawa, pat it gently with fingers, and spread it into as thin and round a layer as possible. Dip your fingers in a bowl of water during the process to prevent sticking.
Flip the roti gently to prevent it from breaking.
Add 1/3 cup grated carrot, 1/4 cup grated capsicum, or other preferred vegetables while mixing (in step 1) to make vegetable Ragi Roti Recipe in Hindi.
Taste: Lightly spiced with a soft and crisp texture.
Serving Ideas: Serve nutritious Ragi Roti Recipe in Hindi with coconut chutney and ghee. It can be served with your choice of curry or sambar for lunch or dinner.
Conclusion:
Incorporating Ragi Roti Recipe in Hindi into your diet not only offers a delightful culinary experience but also provides a nutritious boost. The unique preparation method and diverse serving options make it a versatile addition to your meal repertoire.
Frequently Asked Questions:
Q1: Can I use cold or hot water for kneading the dough?
A: It’s advisable to use only warm water to achieve the desired softness in the dough.
Q2: What if I find it challenging to pat the dough thinly?
A: Simply add a bit more water to the dough to make it softer and easier to pat.
Q3: Are there alternative methods for cooking Ragi Roti?
A: Yes, you can pat the dough directly on the tawa without using parchment paper or aluminum foil.
Q4: Can I add vegetables to the Ragi Roti dough?
A: Absolutely! Enhance the flavor by adding grated carrot, capsicum, or your preferred vegetables during the mixing process.
Q5: What’s the best way to serve Ragi Roti?
A: Enjoy it hot with coconut chutney or pickle, or pair it with your favorite curry or sambar for a wholesome meal.
