Ragi Phulkas

Rotis, Chapatis, Phulkas are all inherent parts of the Indian diet. They are power-packed with energy - a good source of fiber too. It keeps you full for longer and thus can handle your hunger pangs so we prefer rotis over rice. Thus we keep trying variety here - Ragi roti, akki roti, thalipeet, jowar roti, etc.

Ragi roti is a nutritious way of eating Ragi or finger millet if one struggles to swallow the ragi mudde. Ragi is more healthy especially for diabetics as it's gluten-free and rich in Calcium + iron! I can't say it's easy to make - but yes once you get a hang of rolling and carefully lifting the rotis its definitely easy :).

Ingredients
Ragi flour - 1 Cup
Water - 1 Cup
Salt - 1 tsp
Oil - 1tsp

Method

• Heat water in a thick bottomed vessel. Bring this to boil.
• Next add salt and oil. Mix well.
• Then reduce the heat to low, add the ragi flour and mix well so that no lumps are formed.
• Transfer this onto a thali/plate. Let it cool a bit so that you can handle the dough.
• knead well to form a firm and smooth dough. If required grease your hands with some oil.
• Take a small portion of the dough and roll out using a rolling pin. You can use ragi flour for dusting.
• Roll it gently so that it doesn't stick to the rolling pin nor the board.
• Place this on a heated tava.
• Flip both sides and once you see those small bubbles on the roti, start pressing the roti with a cloth or a spatula. It will puff up like a poori.
• Serve hot with ghee or butter and choice of your subji.