Ragi Roti: Finger Millet Flatbread

I try to include a variety of grains/flours and cooking oils in my diet. Whole wheat flour, gram flour, brown rice have been regulars in the pantry. One grain I haven’t taken to easily is finger millet (ragi in Karnataka / marua in Bihar). One reason is that I am not a big fan of this millet – too much of it in a dish turns its taste to what I can only describe as ‘dusty’.

Ragi’s health benefits are multifold – nutrition sites tell me it is a rich source of amino acids methionine and tryptophan, and minerals such as calcium and iron. One HAS to eat it, ‘dusty’ taste notwithstanding! The most palatable way I’ve found is to add a portion of ragi flour to chapati flour and make it into ragi roti.

Ragi flour fortifies the nutrition value of chapatis, while wheat flour masks ragi’s taste.

You Need:

• Ragi atta (finger millet flour) – 1/2 cup
• Regular atta (whole wheat flour) – 1/2 cup
• Salt – a pinch
• Water – to knead

How To Make Ragi Roti:

Mix together 1/2 cup of ragi flour, 1/2 cup of whole wheat flour and a pinch of salt. Knead the dough as per the regular roti-making procedure.

Roll the roti out a little thicker than a regular roti – the ragi makes it slightly brittle, rolling it out too thin will break it.

The rolled out roti will show little specks of brown all over.

Cook ragi roti as you would cook regular rotis.

To Serve:

Smear ragi roti with a little ghee and serve hot with dal and vegetables.

Notes:

1. The flour of ragi is used a lot in Karnataka, in the form of ragi mudde (balls of boiled ragi flour) eaten with sambar.

2. Ragi is gluten-free, whole wheat flour is not. If you are allergic to gluten, you could try skipping whole wheat flour altogether and make a ragi-only roti. This roti will be difficult to roll out though, as ragi flour does not coalesce as well as wheat flour.