Ragi is gluten-free grain that belongs to the class of millets. This wonder grain is known as Finger Millet in English. Ragi is South Indian name to it and it is a staple grain in South India mainly in Andhra and Karnataka. It is often used to make porridge, malt, ladoo, dosa, muddhe and healthy biscuits too.
Coming to this recipe…these chapatis are nutrient dense and keep hungerpangs away. The high fiber in the grain keeps us full and helps in weight loss.
SOME HEALTH BENEFITS OF FINGER MILLET CHAPATHI :
So Finger Millet has innumerous health benefits, try to include it in your diet.
Here is the simple recipe…
Category : Breakfast
Cuisine : South India
Author : Jyo
Yields : 8 chapatis
INGREDIENTS : (1 cup = 250 gms)
- 1 cup ragi flour
- 3 tbsp wheat flour
- 1 tsp oil
- A small piece of jaggery
- 1 and 1/4 cup water
- Oil for smearing the chapatis
- Wheat flour for dusting
1. Take a wide pan, add water, salt, oil and jaggery. Heat it.
2. Once it comes to rolling boil, turn the flame to low, add ragi flour and wheat flour in middle, don’t mix it. Let it boil for 10 minutes and turn off the flame.
3. Stir and combine the flour with a flat spatula. Combine briskly so that there is no dry flour.
4. Let the mixture cool slightly, then cover your palm with a plastic cover and knead to a soft dough like chapati dough. It should be soft and non sticky. Cover the dough with a cloth and allow it to cool completely.
5. Make 8 equal balls from the dough.
6. Take each ball, dust with wheat flour and roll them like chapati. Roll them into slightly thin, don’t make it very thin or else it will start tearing.
7. Heat tawa, carefully place the ragi chapati as these chapatis are soft and brittle with a tendency to tear easily. Drizzle oil.
8. Now cook the ragi chapati on both sides until brown spots appear here and there.
9. Serve hot off the flame for a satiating and earthy meal. Goes well with any curry of your choice or with a simple Onion Chutney too.
Some Ragi recipes on the blog….
Use good quality Ragi flour.
Water measurement varies as per the flour quality. For 1 cup flour, water varies between 1 to 1 + 1/4 cup and not more than that.
Making a good dough is the key to making soft and puffed pocket chapati.
If the dough is too soft to handle, add little ragi flour and knead.
While rolling the chapatis, press the dough around the edges to avoid cracks.
Also take care to use flat tongs as these chapatis are soft and brittle with a tendency to tear easily.
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