Ragi Atta Rotis
One of the simplest ways of feeling full with less is to add fibre to your meal. And if you add variety to the whole grains you eat everyday then you ensure a better nutrition as each grain has its own combination of minerals and other nutrients.
In this recipe I’ve combined Ragi (finger millet) flour, a great source of calcium and fibre, with regular Atta (whole wheat flour) to make lovely tanned rotis that have an earthy filling taste. I’ve made these without oil but you could add a little on each roti if you prefer.
This recipe is suitable for diabetics, weight watchers, and ragi buffs!
Both sprouted ragi flour and regular ragi flour work well in this recipe.
For 7 medium rotis, you will need:
- 60g Atta (=1/2 cup or 125 ml in volume)
- 60g Ragi flour (=1/2cup of 125 ml in volume)
- 180-250ml water
Let’s make rotis!
And my tips for this one:
- While rolling out the rotis if you find the roti sticking to the rolling pin or board sprinkle a little flour on the board and the roti and then continue.
- These rotis usually do not rise up as much or as neatly as Atta rotis since the ragi makes it heavier.
- You’ll know these rotis are cooked when the colour and texture change to a lighter and more fluffy appearance than the dough.
- Always keep these rotis in a hot case so that they stay soft until served.
- You can roll out all the rotis at once, spread them on kitchen towels or newspaper, and then toast them on the pan one after another.