Ragi quinoa masala roti
Ragi quinoa masala roti

Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, ragi quinoa masala roti. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

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Ragi quinoa masala roti is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Ragi quinoa masala roti is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can cook ragi quinoa masala roti using 11 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Ragi quinoa masala roti:
  1. Prepare 1 cup ragi flour
  2. Get 1/4 cup quinoa flour
  3. Prepare 1/4 cup beetroot grated
  4. Take 1/4 cup cucumber grated
  5. Prepare 1/4 cup carrot grated
  6. Take 1/4 cup onion chopped
  7. Get 1 tsp jeera/cumin seeds
  8. Prepare 1/2 tsp mustard seeds
  9. Take 1 tsp ginger grated
  10. Take To taste Salt
  11. Get As required Oil

Rotimatic Masala Roti with Wheat Flour and Quinoa Flour Delicious and healthy masala roti/ Indian flatbread made in Rotimatic with wheat flour, quinoa flour, and spices. Ragi roti recipe with step by step pics. These nachni roti are rustic and healthy rotis made with ragi aka finger millet flour and whole wheat flour. Ragi is one ingredient I tend to use often in the food I make as its rich in calcium and protein.

Steps to make Ragi quinoa masala roti:
  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 it's 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 it's edge and cook for a minute or until it turns brown.
  12. Transfer into the plate. Serve with coconut chutney or curd

Ragi or finger millet is a staple grain in our parts of Karnataka. It is often often used to make porridge, malt, ladoo, dosa, roti and healthy biscuits. Ragi roti are gluten free unleavened flat breads from karnataka cuisine. These rotti are often eaten for breakfast or lunch along with a chutney, dal & pudi. Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.

So that is going to wrap it up for this exceptional food ragi quinoa masala roti recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!