Prep Time: 15 minutess

Cook Time: 15 minutes

Servings: 3 Servings

Ragi or finger millet flour is a gluten-free grain of Indian origin. It is a great replacement for wheat unlike other flours like jowar or bajra which are more tricky to make. Ragi rotis / chapathis are the softest I have made even compared to wholewheat. If you use emmer wheat that has more of the fibre, you will enjoy ragi comparitively. I have used all kinds of wheats in my experiments. It’s perfectly soft for lunchbox too even after it’s cool. Ragi is the best ! 

Ingredients

• 1 cup ragi flour 
• 1 cup water 
• 1 pinch of salt ( optional )
• Extra ragi flour for rolling 

Method

1. Boil 1 cup water with a pinch of salt
2. Add the 1 cup ragi flour and mix roughly. The water will seem less, but don’t add more water. Switch off the stove and let it sit for 10 mins
3. Take enough dough and knead it well on a plate which is coated with water so that the dough does not stick
4. Make balls and roll. This method will ensure it does not break or split.
5. Take a heated iron or clay tawa and cook this on both sides without using any oil. This does not need water too.
6. Don’t wait till the chapathi gets dark black spots. That’s not necessary as it was also partially cooked in hot water.
7. These are softer than wheat / jowar / bajra chapathis or rotis even after cooling and is a perfect replacement for wheat.

Don’t hesitate to use ragi as a replacement for wheat daily. There are misconceptions that this causes heat in the body. Please read about that here

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