Hi friends...
today I am going to post the recipe of a healthy and nutritious kelvaragu roti.
kelvaragu(ragi) is nothing but finger millet.. kelvaragu is known as nachini in hindi.
this is one of my favourite of all the millet foods... this is a very tasty and health breakfast or anytime snack..i used to make this for many years..yet somehow I was not satisfied with the taste or texture.. the texture used to turn into a hard or somewhat rough one.. atlast I decided to do some hardwork..huh...it worked...now I have made a soft and yummy ragi roti..
Ok the secret is I grinded the ragi( nachini) myself..instead of store brought ragi flour..
I am not completely against store bought flour.. yet my hardwork got paid with the taste and texture..
so friends if you have easy access to grinding mill/chakki do buy the whole ragi and grind it..but incase if you are not having access to grinding mill go with store bought flour..
ragi is a very healthy alternative for diabetic people and also to health conscious people..
my husband usually doesn't like ragi roti..but this time to my surprise my husband and even my kids loved it...this is a spicy roti ..so no need of any side dish...but I love to have it with jaggery....my mom makes it often and we all have it with jaggery..
so lets get started..
RAGI/KELVARAGU/NACHINI ROTI
preparation time 10 mins
cooking time 20 mins
total time 30 mins
2 cups of flour makes 5-6 rotis
Ingredients:
ragi flour -2 cups
salt - 1tsp ( as required )
water - as needed
jeera /cumin - 1 tbsp.
onion - 2 medium onions
green chilli - 1 large
curry leaves - 8- 10 leaves
hing - 1/4 tsp
ghee/oil - as needed
Recipe:
1. chop the onions,green chilli and curry leaves finely. now take approximately 1 cup of water in a bowl and add salt,jeera and hing to the water.
(for making any atta dough I add the salt and hing to the water first as the salt and hing gets easily mixed with the water and the dough will also have a uniform mix of these 2 ingredients)
2.now mix onion,curry leaves and green chilli to the water mixture first and then add 2 cups of ragi flour .
3.make a dough by adding little by little more water to the mixture.. the amount of water will depend on the quality of the flour.. I added 1.5 cups of water to make the dough.. the dough should not be too thick nor too thin..( check note at the end).
4. the dough should be little bit soft but if you touch with your hand it should not be sticky.like this
5 . now divide the dough into 5 portions and make it into a big ball
6. to flatten the roti some people may use plastic sheet and ziplock covers.. but I use a wet cotton cloth.. I have such cloths of the size almost equal to my chapthi board.
just wash the cloth and squeeze out all the extra water and lay it on the chapathi board. have some water on a plate ready which we use it when we flatten the dough..
7.now take a single ball of dough place it in the cloth. touch little bit of water in your palms and start flattening the dough.(check notes)
now after lots of practice I use my palm to flatten the dough..so no finger marks are seen in my roti..but for beginner use your fingers like I have..don't touch water again and again as it might make the dough soggy.. just touch initially and flatten the dough.
8. Now heat the tawa on medium flame.. always cook the roti in medium flame and high flame will burn the roti.. you should not see any flames on the tawa.. if you see flames then its over heated.
once the tawa is heated add 1 tsp of ghee on the tawa
now try to flip the roti with the cloth and place it in your palm.then slowly remove the cotton cloth with you left hand.. the roti is in your right hand ready to be placed in the tawa.
9.now place the roti on the tawa..
10 .let it stay on the tawa for a min on medium flame.add little ghee on the sides of the roti.
11. now turn it to other side and add little ghee or oil.
12. now continue to cook on medium flame till both the sides are cooked..
you will see a nice change in colour and also a good aroma once the roti is cooked.
once it is cooked on both the sides..your ragi/nachini roti is ready to be served..
it can be had as it is... or with jaggery 😍
Note:
1.the amount of water depends on the flour quality and it varies from one to another... so if u find it too watery just add few tbsp. of dry flour.. if it becomes too dry add a tsp of water..
2. if you are not comfortable with the cotton cloth use a plastic cover and grease it with oil. I am sure it will be easy for beginners..
3.if your dough is breaking while making the roti in the wet cloth it means its too dry.. so add little water..
4.once you are done flattening the roti.. with you left hand lift the cloth and roti keep it on your right hand.. now the roti is on the right hand and with left hand sowly remove the wet coth and from your right hand place the roti directly in the tawa..
( I am sure it might sound confusing but its just what you will do even if you try to do it in wet cloth..since my mom uses wet cloth I am used to it.. so if you are not confident go with a plastic cover..)
5. don't cook the roti on high flame as it will burn the roti and inside the roti might be uncooked..so always cook in medium flame..even if you cook in sim flame the roti will become hard.. so go with medium flame..
so that's it guys.. get set and go..
make this healthy nachini/finger millet/ragi roti for breakfast or anytime snack...
as far as I am concerned I have never had any disaster since the first time....so be confident and try out this recipe and do let me know how it turned out..
see you soon with another healthy recipe...
until then its me..tata👋
today I am going to post the recipe of a healthy and nutritious kelvaragu roti.
kelvaragu(ragi) is nothing but finger millet.. kelvaragu is known as nachini in hindi.
this is one of my favourite of all the millet foods... this is a very tasty and health breakfast or anytime snack..i used to make this for many years..yet somehow I was not satisfied with the taste or texture.. the texture used to turn into a hard or somewhat rough one.. atlast I decided to do some hardwork..huh...it worked...now I have made a soft and yummy ragi roti..
Ok the secret is I grinded the ragi( nachini) myself..instead of store brought ragi flour..
I am not completely against store bought flour.. yet my hardwork got paid with the taste and texture..
so friends if you have easy access to grinding mill/chakki do buy the whole ragi and grind it..but incase if you are not having access to grinding mill go with store bought flour..
ragi is a very healthy alternative for diabetic people and also to health conscious people..
my husband usually doesn't like ragi roti..but this time to my surprise my husband and even my kids loved it...this is a spicy roti ..so no need of any side dish...but I love to have it with jaggery....my mom makes it often and we all have it with jaggery..
so lets get started..
RAGI/KELVARAGU/NACHINI ROTI
preparation time 10 mins
cooking time 20 mins
total time 30 mins
2 cups of flour makes 5-6 rotis
Ingredients:
ragi flour -2 cups
salt - 1tsp ( as required )
water - as needed
jeera /cumin - 1 tbsp.
onion - 2 medium onions
green chilli - 1 large
curry leaves - 8- 10 leaves
hing - 1/4 tsp
ghee/oil - as needed
Recipe:
1. chop the onions,green chilli and curry leaves finely. now take approximately 1 cup of water in a bowl and add salt,jeera and hing to the water.
(for making any atta dough I add the salt and hing to the water first as the salt and hing gets easily mixed with the water and the dough will also have a uniform mix of these 2 ingredients)
2.now mix onion,curry leaves and green chilli to the water mixture first and then add 2 cups of ragi flour .
3.make a dough by adding little by little more water to the mixture.. the amount of water will depend on the quality of the flour.. I added 1.5 cups of water to make the dough.. the dough should not be too thick nor too thin..( check note at the end).
4. the dough should be little bit soft but if you touch with your hand it should not be sticky.like this
5 . now divide the dough into 5 portions and make it into a big ball
6. to flatten the roti some people may use plastic sheet and ziplock covers.. but I use a wet cotton cloth.. I have such cloths of the size almost equal to my chapthi board.
just wash the cloth and squeeze out all the extra water and lay it on the chapathi board. have some water on a plate ready which we use it when we flatten the dough..
7.now take a single ball of dough place it in the cloth. touch little bit of water in your palms and start flattening the dough.(check notes)
now after lots of practice I use my palm to flatten the dough..so no finger marks are seen in my roti..but for beginner use your fingers like I have..don't touch water again and again as it might make the dough soggy.. just touch initially and flatten the dough.
flatten until its in the thickness of a chapathi...
8. Now heat the tawa on medium flame.. always cook the roti in medium flame and high flame will burn the roti.. you should not see any flames on the tawa.. if you see flames then its over heated.
once the tawa is heated add 1 tsp of ghee on the tawa
now try to flip the roti with the cloth and place it in your palm.then slowly remove the cotton cloth with you left hand.. the roti is in your right hand ready to be placed in the tawa.
9.now place the roti on the tawa..
10 .let it stay on the tawa for a min on medium flame.add little ghee on the sides of the roti.
11. now turn it to other side and add little ghee or oil.
12. now continue to cook on medium flame till both the sides are cooked..
you will see a nice change in colour and also a good aroma once the roti is cooked.
once it is cooked on both the sides..your ragi/nachini roti is ready to be served..
it can be had as it is... or with jaggery 😍
Note:
1.the amount of water depends on the flour quality and it varies from one to another... so if u find it too watery just add few tbsp. of dry flour.. if it becomes too dry add a tsp of water..
2. if you are not comfortable with the cotton cloth use a plastic cover and grease it with oil. I am sure it will be easy for beginners..
3.if your dough is breaking while making the roti in the wet cloth it means its too dry.. so add little water..
4.once you are done flattening the roti.. with you left hand lift the cloth and roti keep it on your right hand.. now the roti is on the right hand and with left hand sowly remove the wet coth and from your right hand place the roti directly in the tawa..
( I am sure it might sound confusing but its just what you will do even if you try to do it in wet cloth..since my mom uses wet cloth I am used to it.. so if you are not confident go with a plastic cover..)
5. don't cook the roti on high flame as it will burn the roti and inside the roti might be uncooked..so always cook in medium flame..even if you cook in sim flame the roti will become hard.. so go with medium flame..
so that's it guys.. get set and go..
make this healthy nachini/finger millet/ragi roti for breakfast or anytime snack...
as far as I am concerned I have never had any disaster since the first time....so be confident and try out this recipe and do let me know how it turned out..
see you soon with another healthy recipe...
until then its me..tata👋
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