Ragi Roti Recipe: Ragi is a very good millet, which is rich in calcium. Both children and adults should include it in their diet. Although many types of doshas are made from Ragi, Ragi roti is the best option. However, making ragi roti is a bit difficult. It is not able to swell properly and become soft like bread made from flour. But today we will tell you some easy tips which will make Ragi Roti very good. So let us know about it in detail.
knead with lukewarm water
Never knead ragi flour with cold water. Because kneading with cold water makes the dough hard. Therefore, use only lukewarm water, this will make the dough soft.
add water little by little
While adding flour, keep in mind that do not add too much water at once as it will make the dough sticky. Therefore add water in small amounts.
Knead flour and make roti immediately
Ragi is a millet whose flour starts drying up if kept for too long. Therefore, after kneading the dough, make rotis immediately.
add oil or ghee
When you knead ragi flour, add two to three spoons of oil/ghee in it. By doing this the roti remains soft and does not break.
do it with wet hands
While rolling or patting the roti, keep your hands slightly wet, this will prevent cracks and the roti will be cooked well.
Bake on medium flame
Roasting roti on high flame makes it hard. And then it does not become soft. Therefore, always bake ragi roti slowly on medium flame.
wrap in cloth
Always keep the prepared rotis wrapped in cotton cloth, this will retain moisture.
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