Easiest Way to Quick at dinner Ragi quinoa masala roti

Easiest Way to Quick at dinner Ragi quinoa masala roti Delicious, fresh and tasty.

Ragi quinoa masala roti. Ragi Masala Roti Recipe is a diabetic friendly recipe made using ragi flour and carrots, dill leaves, coriander leaves, onions and green chilies. Mostly popular in  South India these ragi rotis can be had for breakfast lunch or dinner with a simple chutney or gravy. Did you know: Ragi is rich in calcium, helps in weight loss, has a high fiber content, battles anemia, reduces blood.

It is a staple in South India.

It is rich in fibre, iron, protein and calcium.

Hence, it is highly beneficial for children.

You can cook Ragi quinoa masala roti using 11 ingredients and 12 steps. Here is how you cook that.

Ingredients of Ragi quinoa masala roti

1. It’s 1 cup of ragi flour.

2. Prepare 1/4 cup of quinoa flour.

3. You need 1/4 cup of beetroot grated.

4. It’s 1/4 cup of cucumber grated.

5. Prepare 1/4 cup of carrot grated.

6. It’s 1/4 cup of onion chopped.

7. You need 1 tsp of jeera/cumin seeds.

8. It’s 1/2 tsp of mustard seeds.

9. It’s 1 tsp of ginger grated.

10. It’s To taste of Salt.

11. It’s As required of Oil.

It is also very versatile and is used in various recipes as a whole grain or ground into flour.

While most gluten-free, flatbread can be difficult to roll, this version uses the method of patting the dough on a.

Place the roti on a non-stick tava (griddle).

Cook it on the other side for a few more seconds.

Ragi quinoa masala roti step by step

1. In a bowl take ragi flour, quinoa flour, all chopped vegetable, garlic, jeera, mustard seeds, salt and 2 tbsp oil, mix all together well.

2. Gradually add warm water to the mixture.

3. Knead soft pliable dough (softer than chapati dough) while adding water as required. Cover it with a lid and keep aside for 15-20 minutes to settle. Divide dough into 3 equal portions..

4. Take a square piece of parchment paper or aluminum foil or banana leaf or plastic sheet. Drizzle few drops of oil over it and spread it evenly. Place one dough ball over it..

5. Grease your fingers with water and then pat the dough..

6. Pat it as thinly as possible (keep it slightly thicker than roti or chapati)..

7. Heat roti tawa or non-stick tawa over medium flame. Sprinkle few drops of water and wait for few seconds until it dries. Smear oil on the surface of tawa. (Do not forget to repeat this process before making each roti.) Transfer patted roti on to the surface of tawa by keeping parchment paper/foil upside.

8. (If you are using a plastic sheet, take the roti on your palm, gently peel the plastic sheet and then transfer roti to tawa. Do not allow plastic to touch hot tawa.).

9. Spread 1-teaspoon oil around its edges.

10. Let it cook until bottom surface turns dark in colour; it will take around 1½-minutes..

11. Flip it over another side, spread the oil around its edge and cook for a minute or until it turns brown..

12. Transfer into the plate. Serve with coconut chutney or curd.

Lift the roti with a pair of flat tongs and roast over an open flame till brown spots appear on both the sides.

Ragi roti recipe - Learn to make ragi rotti with step by step pictures.

Ragi is a gluten free grain that belongs to the class of millets.

This wonder grain is known as finger millet in English.

Ragi is the south Indian name to it.