Have you ever consulted a nutritionist for weight loss or to manage your diabetes? If yes, then you would have been advised to include ragi in your diet. Ragi rotti is a traditional breakfast of the state of Karnataka. Ragi known as finger millet in English is the main ingredient. As time passed by we slowly forget this dish. But as Ilayathalapathy vijay said life travels in a cyclic motion, now this dish is getting very popular among fitness freaks.
Ragi is rich in protein, fiber,
iron and carbohydrates and low in calories which makes it a superfood. Ragi is
a non- glutinous and a non- acid forming food that makes it suitable for gluten
intolerant people, gastric patients and even kids. Ragi is known for its multiple
health benefits in skin care, diabetes management, obesity and skeletal health.
It is also rich in calcium and easily digestible because of which it is used as
weaning food for babies aged six months and older. According to a study by
Rajiv et al published in the journal of Texture of studies, “replacing wheat
flour with Ragi flour in bakery products enhances their nutritive value without
affecting the quality.”
There are several dishes made from Ragi like Ragi ladoo,
biscuits, ragi dosa, ragi mudde and the popular ragi malt. Now let’s take a
look at the recipe of Ragi rotti
1. Firstly,
in a large bowl take 2 cup ragi flour.
2. Add 1
onion, 1 tsp ginger paste, 1 chilli, few curry leaves, 5 tbsp methi and 2 tbsp
coriander.
3. Also,
add 1 tsp cumin, 1 tsp salt and mix well.
4. Now
add ¾ cup hot water and combine well.
5. Further,
add 1 tsp oil and knead for a minute.
6. Knead
to a smooth and soft dough. add water if required to make a soft dough
7.
Grease the heavy-bottomed tawa with 1 tsp oil.
8. Take
ball sized dough and tap gently to a thin thickness.
9.
Place the tawa on medium flame.
10.
Cook on both sides adding a tsp of oil until it turns golden brown.
11.
Finally, enjoy ragi rotti with
butter and spicy chutney.
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