Ragi Roti | Ragi Chapati | Nachni Roti

Ingredients

• 1/2 cup Ragi Flour
• 1 cup Whole Wheat Flour
• Hot Water as needed
• Salt as needed
• Oil/Ghee as needed (to cook the rotis)

Instructions

1. 1

   In a food processor add 1/2 cup ragi flour and 1 cup whole wheat flour along with salt as needed.

2. 2

   Close the lid of the food processor and start running on low speed. Using the feeder pipe on the lid, slowly pour hot water in regular intervals. In 2-3 minutes, the dough starts to form. Increase the speed of the food processor and let the dough come together into a single ball. It should take another 2 minutes. If there is too much dry flour, add 1 teaspoon water at a time and continue running on low speed until there is no dry flour left.

3. 3

   Dump the dough onto a bowl, scrapping the food processor. Knead it to bring the dough together for a minute.

4. 4

   Add a few drops of oil on top and knead again for a minute.

5. 5

   Let it rest covered for 5-15 mins.

6. 6

   Divide the dough into small balls, equally sized. Roll the balls of dough between your palms to make it even and smooth.

7. 7

   Take a ball of dough, dust it in whole wheat flour and roll it into disc of ~10cm diameter and it should be about 1mm in thickness. Dust with flour if it sticks to the rolling pin. Repeat this with rest of the dough, keeping each rolled out roti on a newspaper or plate, not sticking with each other.

8. 8

   Meanwhile heat a tawa on medium flame. Once hot, put a rolled out roti. Cook for 10 secs and then flip.

9. 9

   Cook the other side for not more than 10 secs and flip again. Drizzle a few drops of oil/ghee on both sides and cook until there are golden spots all over the roti. Remove from tawa.

10. 10

    Place the prepared rotis between tissue papers/cotton cloth in a box or hotpack to retain freshness and softness for many hours after making. Serve hot with any curry/gravy of your choice.