Vegetable Ragi Roti

Ragi, also known as finger millet or nachni is a rich source of Calcium and very, very nutritious. I seldom wonder why it is not so popular . I used to give it to Ovie as a porridge with milk and jaggery when she was 6 months old. Of course she refuses to have it in that form now, so I tried this recipe I found on a food site. I added a few vegetables to this roti to increase its fibre content further. 

I served it with a tomato-onion curry and coconut chutney and it was well accepted by the jury (husband and daughter) . This ragi roti is sure to join our weekly breakfast menu !

Vegetable Ragi  Roti

Ragi Flour: 1 cup

Rice Flour: 2/3 cup

Onion: 1 finely chopped

Vegetables: 1 cup shredded (Carrot, Cauliflower, Broccoli) 

Coriander Leaves: 1 tbsp

Curry Leaves: 2-3

Turmeric Powder: a pinch

Salt: to taste

Canola Oil: 2 tsp

Green Chili: 1 (optional)

Warm water for kneading

• Mix all the ingredients and knead into a soft dough with sufficient warm water. The dough will be coarse and will break off easily. It will not be as malleable as wheat dough. 
• Wet your palms and take a lemon size ball of the dough. Place it on a greased plastic sheet or foil paper.
• Pat it into a round shape as thin as possible. 
• Heat a non-stick pan and grease it with a little oil. 
• Now lift the roti with the foil and flip in onto the pan. Remove the foil carefully once the roti starts to cook. 
• Cook both sides with a little oil (like a paratha) pressing it down with a spatula to ensure the roti is cooked well  inside. 
• Serve it with a curry, chutney, yogurt mint dip or peanut butter (that's how my daughter loves it).