Posts Tagged ‘Millet’

Ragi Roti – Finger Millet Flat Bread


2011
04.22

IMG_9355

This gluten free South Indian flat bread is made with the most healthiest of grains – Millet. Rich in minerals, vitamins and proteins Millet is worth acquiring a taste for. Apart from all the nutrition it provides, it also helps maintain those svelte curves for you ;)! Personally I love its taste. Unlike other healthy foods which I often find all so difficult to swallow, Ragi is something I don’t mind in any form. Be it in a porridge, crepe or as rotis I can make them disappear in no time. And like all foods that I like I made sure my boys acquired a taste for them too so that I can effortlessly get them to eat various forms of ragi whenever I have a craving for it :).

Traditionally ragi rotis mainly call for onions, green chilie, curry leaves and cilantro. But I also add ginger, coconut, and any vegetables I have around like grated carrots, cooked liva beans or peas, fresh methi (fenugreek) leaves  .  This not only makes it healthier, my boys and I find it much tastier too.

IMG_9381

Ingredients

1½ cups ragi/ finger millet flour
1/2 cup rice flour (you can replace with ragi if you don’t want to use rice)
2 tbsp finely chopped green chilies
2 tbsp chopped curry leaves
1/4 cup chopped fresh cilantro (the more the better) 
1 medium onion finely chopped
1/2 tsp cumin seeds
refined oil for roasting
2 tbsp grated fresh coconut (optional)
2 tbsp chopped fresh baby dill (optional)
1 tsp grated ginger (optional)
1/2cup cooked avarai kaalu/surti papdi lilva (optional)
salt to taste

Directions

  • Mix all the ingredients except oil together with warm water and form a semi soft dough.
  • Make fist size balls from the dough. 
  • Grease a sheet of aluminum foil with a tsp of oil, place a ball of dough at the center of the sheet and carefully spread the ball with your fingers into a circular roti as thin as you like it to be.
  • Heat a flat griddle on medium to high flame and grease it with a tsp of oil.
  • Place the foil with the roti side down on the griddle. 
  • After 3- 4 minutes remove the foil (which will easily slide of the roti now because of the steam formed) and repeat the steps to make the next roti on the same sheet.
  • Meanwhile cover the roti on the griddle for 4- 5 minutes or until it is cooked on one side.
  • Remove lid, carefully turn the roti and cook for another 2-3 minutes
  • Serve hot with chutneys
  • Ragi Roti – Finger Millet Flat Bread


    2011
    04.22

    IMG_9355

    This gluten free South Indian flat bread is made with the most healthiest of grains – Millet. Rich in minerals, vitamins and proteins Millet is worth acquiring a taste for. Apart from all the nutrition it provides, it also helps maintain those svelte curves for you ;)! Personally I love its taste. Unlike other healthy foods which I often find all so difficult to swallow, Ragi is something I don’t mind in any form. Be it in a porridge, crepe or as rotis I can make them disappear in no time. And like all foods that I like I made sure my boys acquired a taste for them too so that I can effortlessly get them to eat various forms of ragi whenever I have a craving for it :).

    Traditionally ragi rotis mainly call for onions, green chilie, curry leaves and cilantro. But I also add ginger, coconut, and any vegetables I have around like grated carrots, cooked liva beans or peas, fresh methi (fenugreek) leaves  .  This not only makes it healthier, my boys and I find it much tastier too.

    IMG_9381

    Ingredients

    1½ cups ragi/ finger millet flour
    1/2 cup rice flour (you can replace with ragi if you don’t want to use rice)
    2 tbsp finely chopped green chilies
    2 tbsp chopped curry leaves
    1/4 cup chopped fresh cilantro (the more the better) 
    1 medium onion finely chopped
    1/2 tsp cumin seeds
    refined oil for roasting
    2 tbsp grated fresh coconut (optional)
    2 tbsp chopped fresh baby dill (optional)
    1 tsp grated ginger (optional)
    1/2cup cooked avarai kaalu/surti papdi lilva (optional)
    salt to taste

    Directions

  • Mix all the ingredients except oil together with warm water and form a semi soft dough.
  • Make fist size balls from the dough. 
  • Grease a sheet of aluminum foil with a tsp of oil, place a ball of dough at the center of the sheet and carefully spread the ball with your fingers into a circular roti as thin as you like it to be.
  • Heat a flat griddle on medium to high flame and grease it with a tsp of oil.
  • Place the foil with the roti side down on the griddle. 
  • After 3- 4 minutes remove the foil (which will easily slide of the roti now because of the steam formed) and repeat the steps to make the next roti on the same sheet.
  • Meanwhile cover the roti on the griddle for 4- 5 minutes or until it is cooked on one side.
  • Remove lid, carefully turn the roti and cook for another 2-3 minutes
  • Serve hot with chutneys