Ragi (finger millet) is a grain rich in methionine. The flour of ragi is used a lot in Karnataka, in the form of ragi mudde (balls of boiled ragi flour) eaten with sambar.
I’m not a big fan of ragi on its own, there is a dusty taste to it that I don’t like. The best way I’ve found to include ragi in my diet, is to add a portion of ragi flour to chapati flour.
Ragi flour fortifies the nutrition value of chapatis, while wheat flour masks ragi’s taste.
- Ragi atta – 1/2 cup
- Whole wheat flour – 1/2 cup
- Salt – a pinch
- Water – to knead
Knead the atta as per the regular roti-making procedure.
Roll the roti out a little thicker than a regular roti – the ragi makes it slightly brittle, rolling it out too thin will break it.
The rolled out roti will show little specks of brown all over.
Cook as you would cook regular rotis.
Smear with a little ghee and serve hot with dal and vegetables.