Tuesday, 31 July 2012

Ragi Chapathi

Over the centuries have traditionally used ragi as an essential whole grain in their diet,especially in Karnataka and Andrapradesh, where we use in for Ragi Mudhe and Ragi Rotti.Here is a variation of it as Chapathi, which makes it wholesome and filling breakfast.


Ragi Whole Wheat Flour - 1 Cup
Ragi Flour/Millet Flour - 1 Cup
Cumin Seeds/Jeera - 1/2 tsp.
Yogurt/Curd or milk - 2 tbsp.

Om Kaalu/Ajwain - 1tsp
Hing - a Pinch
Salt - To Taste
Vegetable Oil - 1 to 2 tbsp.

Can add 1/2 tsp Chillipowder if desired.


Knead the whole wheat flour,ragi flour,Ajwain,
cumin seeds,milk or curd, and salt in a bowl.

Smear with oil and let it rest for 10-15 mins.
Then divide into balls and roll the chapathis using rolling pin and dusting with flour.

Heat a frying pan over medium heat.Cook the roti
on both sides until golden brown,about 1 minute per side.

Serve the ragi chapathis/rotis hot with any curry or gravy of your

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