Ragi and Vegetable Roti
by neelavenkatesh
Added to 3 cookbooks
This recipe has been viewed 16341 times
Ragi and Vegetable Roti is a staple of people who work in the fields.Ragi gives strength and the nutrients. Consumed in various ways, Ragi is a traditional healthy diet.
Method- Combine ragi flour, semolina, salt and all the vegetables. Use the moisture content of the vegetables before adding any water.
- If needed slowly add water as required to make it a soft dough.
- Divide the dough into 8 equal portions.
- Grease a tava and press a portion of the ragi dough thinly on the tava with wet hands just like thalipeeth.
- Cook covered on medium to high flame or until the edges turn brown and crispy.
- Cool the tava before making the second one otherwise it will stick. You can also use parchment paper without having to cool the tava every time.
- Serve hot with any chutney of your choice, or simply with a dollop of butter or ghee.
Variations:- Instead of vegetables you can add 1 cup of freshly grated coconut
- Can add beetroot instead of carrots
- Can add chopped methi leaves along with other veggies or only onion
- Can add dill leaves (suwa bhaji) too which has lot of calcium.
- For softer rotis you can omit semolina.
Other Related Recipes
This recipe was contributed by neelavenkatesh on 25 Oct 2013
Know more about this member,
Click Here
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe