Ragi Roti (Nachni): Soft Without Cracking, and Weight Loss Truth (Video)

Transcript

Ever wondered why ragi roti cracks and how to fix it?

Ever wondered why ragi roti cracks and how to fix it?

Ragi Roti Secrets

Stay with me as we explore a quick method for perfect roti.

Cracks Explained

Ragi dough tends to crack when you mix it with cold water. The trick is to pour boiling water over the flour, let it sit covered for five minutes, then knead while it’s still warm. Pat the circles between two sheets instead of rolling on a board, and they stay soft.

Ragi Grain Basics

Ragi, also called finger millet, gets its English name from the seed head that splits into many finger-like spikes. The grain is tiny, so it’s usually milled whole, bran and all, making the flour a true whole-grain. Unlike wheat, ragi has no gluten, the stretchy protein that lets a dough pull thin without tearing, so the dough can be brittle if not handled right.

Step-by-Step Ragi Roti

Take one cup of ragi flour, about 120 g, and a quarter teaspoon of salt. Boil three-quarters cup water with half a teaspoon of oil or ghee, then pour it over the flour and stir until no dry bits remain; it looks lumpy. Cover for five minutes, rub a few drops of oil on your palms and knead the warm dough for two to three minutes until smooth. Pat each roti between two clean kitchen towels instead of rolling on a board.

Half-and-Half First

If you’re new, mix half a cup of ragi flour with half a cup of wheat atta. Knead with warm water just like a regular roti. The wheat’s gluten helps bind the dough, so you can roll it on a board with a rolling pin. Once you’re comfortable with the taste, switch to pure ragi for a fully gluten-free experience.

Cheela: No-Knead

For a quick, no-knead option, whisk half a cup ragi flour with two tablespoons besan, a pinch of ajwain and salt. Add about half a cup water and two tablespoons dahi for a pourable batter, then rest ten minutes. Stir in chopped onion, tomato, green chilli and coriander. Spread a ladleful on a greased hot tawa, drizzle a little oil around the edge, cover a minute, flip and cook until golden.

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Read the full guide

For the full guide, with every detail and answers to common questions, visit thecareonline.com. You'll find more short videos like this one on our YouTube channel. This is general information, not medical advice, so check with your doctor about your own situation.