Ragi roti and its benefits
When it comes to basic cooking, making rotis is often considered to be a challenging task. And if it is ragi roti, then people often avoid making it, as bringing the dough together is a task and then making soft rotis with ragi is even more challenging. And if you can relate to all this, chef Sanjeev Kapoor recently shared a simple hack that will make your life easier and you will be able to enjoy ragi roti this winter with ease. Scroll down to find out.
How to make soft and perfect ragi roti?
As per a reel video, chef Sanjeev Kapoors's secret to soft ragi rotis lies in the art of combining water, oil, flour, and patience. He states, “To make soft ragi roti, boil water in a pan. Once it starts boiling, add salt and ghee, stir well, and cover it for 5 minutes. Then make rotis from that dough, and you’ll get soft rotis. People usually skip this step and then complain that their rotis aren’t soft.”
What does study say?
Ragi, also known as finger millet, is a rich source of nutrients. This millet has been a part of traditional Indian diets for generations and is naturally gluten-free and a rich source of calcium, iron, fiber, and essential amino acids. It is a versatile millet that is used for making porridge, rotis, dosas, laddoos, pancakes, cookies, and more. According to a study, its low glycemic index and high fiber content help regulate blood glucose levels, making it beneficial for managing diabetes and preventing blood sugar spikes. It is also said to be rich in vitamin B3 (niacin) and antioxidants that help reduce bad cholesterol (LDL) and enhance good cholesterol (HDL), supporting cardiovascular health.
What does the expert say?
According to a Facebook post by Rujuta Diwekar, celebrity nutritionist, ragi/ Nachni is great for people who are anxious to lose weight. The amino acids tryptophan, valine and isoleucine help not just fat burning but are known to calm the mind too. Rujuta also says that millets are rich in fibre, amino acids, Vitamin B and minerals and can be converted into laddoo, kheer, dosa, chips, and even halwa.
Ragi Roti Recipe
Ingredients: 1 cup finger millet (ragi/nachni) and flour for dusting, salt to taste, 1 tbsp oil or ghee
Method: Heat 2 cups of water in a non-stick pan. Add salt and oil and bring to a boil. Reduce heat, add millet flour and mix well. Switch off the heat, mix, cover and set aside for 10–15 minutes to cool to room temperature. Apply oil on the worktop, place the dough and knead until smooth and pliable. Divide into balls, roll into rotis, roast on a hot tawa for 2–3 minutes per side. Puff on direct flame, apply ghee, and serve hot with sabzi or curd for a comforting, wholesome meal that is filling, easy to digest, and perfect for everyday lunches or dinners, especially during cooler weather.
All Images Courtesy: istock
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