🍽️ The Hack: Add a Spoonful of Curd (Yogurt) to the Dough
Instead of mixing only ragi flour and water, Chef Kapoor rolls in a spoonful of yogurt. This small addition helps:
- Bind the dough better
- Provide moisture and softness
- Reduce cracking when rolling
- Soften the roti even after cooling
👩🍳 Ingredients (for ~4 rotis)
- 1 cup ragi (finger millet) flour
- ~½ cup water (adjust as needed)
- 1 tablespoon curd (plain yogurt)
- Pinch of salt
- 1 tsp oil/ghee (optional for kneading)
🔪 Quick Recipe Steps
- Mix dry ingredients: In a bowl, combine ragi flour and salt.
- Add curd: Stir in 1 tbsp of plain yogurt to moisten.
- Add water: Pour ~½ cup water gradually, kneading into a pliable, soft dough (not crumbly).
- Round the dough: Let it rest for 5 minutes.
- Shape the rotis: Dust a plastic sheet or tawa with a little flour, flatten the dough ball with a rolling pin/palm into thin circles.
- Cook: Heat the tawa, place the roti, apply a little oil or ghee, cook each side until light brown spots appear.
- Serve hot: Enjoy soft, melt-in-your-mouth ragi rotis with chutney or curry!
👍 Why This Works
Yogurt adds both moisture and flexibility to the whole-grain dough, making the rotis soft yet sturdy—a perfect hack for those who find traditional ragi rotis too brittle or dry.
🧪 Nutrition Facts (Per Roti):
| Nutrient | Approx. Value |
|---|---|
| Calories | 85–100 kcal |
| Protein | 2.5–3 g |
| Fiber | 3–4 g |
| Carbs | 18–20 g |
| Fat | 1–2 g (with ghee) |
| Calcium | 50–60 mg |
| Iron | 1.5–2 mg |
| Gluten-Free | ✅ Yes |
| Diabetic-Friendly | ✅ Yes |
Ragi (finger millet) is high in fiber, calcium, and iron, making it great for diabetics, weight loss, and bone health.
