Maharashtrian style nachni bhakri recipe | ragi bhakri | nachni roti |
by Tarla Dalal
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Maharashtrian style nachni bhakri | ragi bhakri | nachni roti | with amazing 16 images.
The Maharashtrian style nachni bhakri has a rustic flavour and earthy aroma, which warm your soul and make you feel very contented. Made from 100% ragi, this Maharashtrian style nachni bhakri is also called Maharashtrian style ragi bhakri.
If you are watching weight and want to avoid whole wheat flour roti’s you can jump to nachni bhakri as they are very very nutritive and healthy.
The nachni bhakri is quick and easy to make and is gluten free. To prepare nachni bhakri, combine ragi flour and salt, knead into a semi-soft dough with warm water. Roll and cook on a non-stick tava, tradionally nachni bhakri is made on cast-iron tava. Also, apply water on one side which will help in making the nachni bhakri soft. Cook until blisters appear on both the sides and then cook on an open flame. Traditionally, the roti is rolled using palms.
Ragi flour is high in protein and great source for vegetarians. In addition its gluten-free, fiber rich food which in turn is good for diabetics and a healthy heart. Ragi flour creates a much lower surge in sugar levels compared to wheat.
Maharashtrians make this nutritive nachni bhakri and it best goes with Zunka and mooli sabzi. Also Maharashtrian style nachni bhakri goes really well with green chilli thecha or red chilli thecha.
Enjoy Maharashtrian style nachni bhakri | ragi bhakri | nachni roti | with detailed step by step recipe photos below.
For maharashtrian style bhakri- To make maharashtrian style nachni bhakri recipe, combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough warm water.
- Divide the dough into 4 equal portions.
- Roll out a portion of the dough into a 125 mm. (5”) diameter using a little ragi flour for rolling.
- Heat a non-stick tava (griddle) on a medium flame and when hot, place the roti gently over it.
- Apply water on one side just enough to wet it properly. Do ot apply excess water.
- Cook it till small blisters appear on the surface. Turn over the roti and cook for few more seconds.
- Cook it on an open flame till it puffs up and brown spots appear on both the sides.
- Repeat steps 3 to 6 to make 3 more rotis.
- Serve the maharashtrian style nachni bhakri immediately.
Variation: ragi dosa- Combine all the ingredients in a bowl, add 2 tbsp of rice flour and enough water to make a batter of pouring consistency and continue to make dosas.
Maharashtrian Style Nachni Bhakri, Ragi Bhakri recipe with step by step photos
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Ragi flour is rich in fibre and iron. It also promotes weight loss, thus a lot of people are now including Ragi in their daily diet.
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Maharashtrian style nachni bhakri | ragi bhakri | nachni roti | can be made plain as in this recipe and can be eaten with almost any vegetable or curry of choice.
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If you like Maharashtrian style nachni bhakri | ragi bhakri | nachni roti | you might also like to see the below recipes for more tasty variations to include in your dily diet.
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To make Maharashtrian style nachni bhakri | ragi bhakri | nachni roti | take the ragi flour in a deep bowl.
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Add 1/2 tsp ghee. Ghee will provide a softness to the dough as Ragi flour is gluten free. Do not add excess ghee as it will start to take a breadcrumb texture and wont have the desired consistency.
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Add salt to taste.
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Add warm water to knead. Adding warm water is necessary to knead or else the dough will have no binding.
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Knead into a soft dough using warm water.
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Divide the dough into 4 equal portions.
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Sprinkle little ragi flour on the rolling board to avoid the Rag Bhakri from sticking to the board.
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Flatten the dough ball slightly and place it on the rolling board.
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Roll it into 5" diameter using little ragi flour for rolling. Ragi Bhakri can be difficult to roll, if you are rolling this for the first time you can use two sheets of parchment paper to roll the Ragi Bhakri.
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Heat a non stick tava on medium flame.
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When the non stick tava is hot place the Ragi Bhakri gently over it. If the pan is not hot the Ragi Bhakri will become hard on one side.
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Apply water on one side just enough to wet it properly. Do ot apply excess water. Cook until the wet portion starts to dry out. This process is done to make sure the Ragi Bhakri remains soft.
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Flip the Ragi Bhakri and cook for a minute more.
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Now, place the Ragi Bhakri on an open flame and with the help of tongs move it around till it puffs up. Do not leave the roti too long on the flame or it may burn.
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Flip it and cook the Maharashtrian style nachni bhakri | ragi bhakri | nachni roti | it will start to puff up. Cook for a few seconds more on open flame and take it out.
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Serve Maharashtrian style nachni bhakri | ragi bhakri | nachni roti | hot with choice of any vegetable.
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Q.Why do we use warm water to knead the dough for Ragi Bhakri ? Warm water is added to give a binding to ragi flour and also provide softness.
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Q.Can i use oil instead of ghee in the Maharashtrian style nachni bhakri | ragi bhakri | nachni roti |? Yes oil can be used.
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Using warm water is necessary to make soft bhakri.
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Ragi Bhakri can be difficult to roll, if you are rolling this for the first time you can use two sheets of parchment paper or plastic sheet. Also note that this roti is not thin as a chapati or a phulka.
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Applying water on one side to wet it properly is a must to make sure the Ragi Bhakri remains soft. This procedure is also followed with other gluten free flour based Indian breads like bajra rotla.
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To make dosa, combine all the ingredients in a bowl, add 2 tbsp of rice flour and enough water to make a batter of pouring consistency and continue to make dosas. You can also add finely chopped onions and coriander to this batter to make it more flavourful.
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Serve Maharashtrian style nachni bhakri with til chuntey.
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Ragi Roti is rich in below macronutrients, vitamins and minerals given in descending order (highest to lowest).
Serving size is 2 rotis.
- Phosphorus : Phosphorus rich Indian foods works closely with calcium to build bones. Phosphorus rich Indian foods like dairy products ( milk, paneer, curd), nuts, seeds, jowar, bajra, moong, matki, oats, ragi, wheat flour etc. 30% of RDA.
- Calcium. See Calcium rich recipes : Calcium is a mineral that makes bones stay strong. See our list of calcium rich Indian foods. Dairy products: Like milk, curds, cheese, paneer and buttermilk. Green leafy vegetables like spinach, fenugreek, broccoli. Nuts and ragi. Required from kids to adults. 26% of RDA.
- Vitamin B1 (Thiamine) : Vitamin B1 protects nerves, helps in carbohydrate metabolism, prevents heart diseases and helps produce red blood cells. Indian Foods rich in B1 are Flax seeds (alsi), Sunflower seeds, Sesame seeds, Garden cress seeds (halim), Capsicum, Wheat flour, Chana dal, moong, walnuts, masoor dal, brown rice, jowar, bajra. 20% of RDA.
- Fiber : Dietary fiber reduces the risk of heart disease, prevents the spike in blood sugar levels and hence super for diabetics. Consume more fruits, vegetables, moong, oats, matki, whole grains. 20% of RDA.
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Accompaniments
Nutrient values (Abbrv) per roti
| Energy | 94 cal |
| Protein | 1.7 g |
| Carbohydrates | 14.1 g |
| Fiber | 2.4 g |
| Fat | 3.4 g |
| Cholesterol | 0.9 mg |
| Sodium | 5.2 mg |
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