Kongu Traditional Recipes: HEALTHY RAGI ROTI

Finger millet is known by the Tamil name 'Ragi' and Kaezhvaragu. All of you know, finger millet or ragi is a natural resource of. calcium. It is an amazing substitute of milk.

We cooked Ragi flour in various versions such as ragi dosai, ragi idli, ragi pakoda, ragi roti, ragi vadai and ragi koozh. It is considered one of the ost nutritious cereals.

Due too rich fiber content, finger millet is considered to be a good laxative and prevents constipation. People who suffer from liver diseases, high blood pressure, heart weakness and asthma should consume roasted green finger millet. The millet is also highly recommended to a lactating mother if she is unable to produce sufficient milk to feed her infant. Finger millet is considered to be a boon for diabetes patients and obese people as the digestion of finger millet takes place in slow pace and hence glucose is released slowly into the blood. Also millet contains an aminoacid called as Typtophan. This compound reduces the appetite, and thus helps to control your diet.So, if you are aiming at shedding a few kilos consuming finger millet can be of great help. It is specially recommended to kids, as the millet is rich in calcium and therefore helps proper growth and development of bones. Being a rich source of iron, finger millet is good for all those suffering from anaemia. The millet helps to raise the haemoglobin level, It helps to fight malnutrition and dege narrative diseases.

It is also acting as an anti-ageing agent.

source google

Today, we are going to learn how to make Ragi Roti.

Ingredients:

Ragi flour 250 gms
Water as required one and half cup
Bellary onion two cups finely chopped
Green chillies 4 nos finely chopped
Coriander leaves finely chopped half cup
Curry leaves finely chopped half cup
Drumstick fresh tender leaves finely chopped one cup
Salt required
Ajwain seeds one spoon(optional)
Cumin seeds one spoon
Asafoetida half pinch (optional)

Procedure:

Knead the soft dough with Raagi flour and salt by adding water little by little.

Mix onion, green chillies, curry leaves, coriander leaves annd drumstick leaves. together with the dough.

Rub the cumin seeds in your palm and add into the dough.

Add ajwain seeds also.

Add asafoetida (optional)

Make a ball and spread the ball into a round shaped and thin roti.

Heat the Tawa and place the roti along with banana leaf.

Let the roti cooked with the closed banana leaf in a medium flame.

Remove the banana leaf and drizzle little oil around the roti.

Then flip over other side to cook both sides even and crispy.

Cook all the dough into crispy and well-cooked ragi roties