Tag Archives: Ragi

Ragi, Finger Millet Gluten free rotis


Gluten free rotis

Ragi, Finger Millet, Nachni, Rotis

Ragi is a rich source of dietary fibre and rich source of calcium, iron and protein.  Being the most popular among millets, Ragi is the ideal choice for starting with a millets diet.  Ragi or Nachni porridge i.e. Tisan is commonly consumed as a nutritious drink for normal as well as in convalescence due to it health benefits.

Now those looking for a gluten free diet can easily include ragi rotis as they are quite simple to make and aside from its nutritional benefits, ragi has a unique flavor and texture.  Enjoy making and eating these nachni rotis!!

Ingredients

1 cup Ragi Flour

1 cup water

½ tsp. salt

Ghee as required.

Sieve the Ragi flour and keep aside.  Place a pan on heat and add 1 cup water and salt.  When the water starts boiling add the flour and stir and mix well so the flour gets partially cooked.  When the flour comes together and water is absorbed, remove from flame.  Transfer to a wide plate and leave to cool till comfortable to handle but still warm.  Knead to a soft, pliable dough.  Set aside for 15 minutes.

To prepares the rotis, divide the dough into 4 portions.  Dust one portion generously with flour and press flat while rotating the dough between your palm and fingers to form a palm sized disc.  Then place on a rolling surface and roll as thin as possible dusting with flour as required.

Roast on a heated tawa/pan on medium low heat till brown spots appear on both side.  Smear with ghee.  Transfer to a casserole or a steel box to keep warm until served.

Ragi Banana Pancakes


The Ragi supergrain is making a come back. Also called finger millet or nachni it was one of the staples prior to the 50’s. The amazing benefits of Ragi is it is a good source of calcium, is super abundant in polyphenols and dietry fibres, has a low glycemic index, good for diabetics and an excellent source of natural iron.

  • Ragi Banana Pancakes
  • INGREDIENTS
  • 1 cups mashed bananas + 1 whole banana sliced for garnishing
  • 1/2 cup ragi (finger millet) flour
  • 1/2 cup rice flour
  • 1/4 cup wheat flour
  • 1/4 tsp soda bicarb
  • 2 eggs
  • 1 cup butter milk
  • 1/2 cup walnuts (or as required)
  • Salt to taste
  • Ghee or oil as required

METHOD

Sieve the flours together alongwith the soda bicarb and salt. Place the mashed bananas, eggs and butter milk in a bowl and whisk together. Gradually add the flours with the soda bicarb and salt and stir well to mix to a smooth batter. Add more butter milk if required, but keep the batter to thick pouring consistency.

Heat an 8″ inch pan till very hot, grease with 1/4 tsp ghee and pour 1 cup batter and swirl the pan so it spreads evenly. Lower the flame to medium. Cover and cook till bubbles appear on the surface and the sides turn lightly brown. Take 1/4 tsp ghee and smear on the sides and middle of the pancake. Turn and cook till the underside turns brown.

Remove to a plate. Serve hot topped with sliced bananas, walnuts and honey, maple syrup or simply spread with jam and enjoy for breakfast or a tea-time snack.

Powdered cinnamon or grated nutmeg may be sprinkled over the cooked pancake for added flavor.

Website Powered by WordPress.com.