Ragi Roti with Drumstick Leaves and Peanut Powder

ragi-roti-drumstick-leaves

I grew up watching my grandma and mom making ragi mudda aka sangati or ragi ball almost daily for lunch. The left overs we used to soak in water and eat or drink it with buttermilk accompanied with spicy pickle. I used to hate it so much and haven’t liked eating it throughout my teen age. And after leaving to pursue higher education and leaving my family I started missing ragi ball or ragi sangati as well call in my native language. During vacation I have developed my love for ragi . There are many health benefits of ragi.You can find more about ragi in wiki.

After marriage for a while I almost forgot to make ragi ball or ragi roti. Again after embarking into healthy lifestyle and after reading harmful effects of processed foods. I started making more traditional food and paleo kind of foods.

Ragi rotti is very easy to make. You can add any kind of vegetable you like. You can add carrots,beetroots,potatoes,peas, spinach,methi leaves,drumstick leaves etc. I have made using drumstick leaves or munagaku.

Ingredients for Ragi Roti with Drumstick Leaves and Peanut Powder:

Ragi Flour 1 cup

Onions Finely Chopped 1 medium

Green Chillies finely Chopped 2 or 3

Ginger Chopped 1 tbsp

Drumstick leaves or Mungaku handful

Peanut powder 1/2 cup

Cumin Seeds 1 tbsp

Salt

Water

Making of Ragi Roti with Drumstick Leaves and Peanut Powder:

Take a bowl and add ragi flour,cumin seeds,finely chopped onions,green chillies and ginger. Add drumstick leaves. You can either chop them or add as is.

ragi-roti-ingredients

Add peanut powder and salt. Mix all of them.

ragi-roti-adding-peanut-powder

Now add water slowly and prepare ragi dough similar to chapathi consistency. It should not be hard ball or very soft ball. If your dough is too hard add more water. If your dough becomes too watery add more ragi flour. Knead ragi dough for few minutes.

Now take a tawa or pan. You need two of them to make your life easy.

Add little bit oil to the pan or tawa. Now take medium sized dough and start patting ragi dough into circle.

ragi roti dough

Grease your hands with oil or water and start patting with your fingers. Make a uniform round ragi roti.Now switch on the stove and cook.

ragi roti rolled

ragi roti cooking covered

Cover the pan and cook on medium flame for about 3 to 6 min. Check if ragi roti is cooked. You can see color change and also roti will not be sticky on the cooked side. Similar to chapathi.

ragi roti cooked both sides

Now flip ragi roti to other side ,cover it and cook for another 3 to 6 min.Dampen a cloth and lightly rub it on top of ragi roti so it will not be dry. I will grease the pan for first roti only.

ragi roti flipped

Now take first tawa away from stove and let it cool.For making second ragi roti take another cold pan or tawa and repeat the same thing. Once you are done with second roti take first tawa and follow the same procedure. Be careful not to touch hot tawa.

ragi roti drumstick leaves

 

Ragi roti with drumstick leaves and peanut powder is ready. I like to eat mine with curd or yogurt. You can eat with your favorite curry. It tastes good without anything too. My toodler loves to eat any jonna roti and this ragi roti 🙂 He doesn’t want anything which sticks to his finger lol.

ragi roti eating

ragi roti drumstick leaves3

Try experimenting with your favorite veggies and enjoy Ragi Roti with Drumstick leaves and Peanut powder. Also never underestimate traditional foods.Lets pass them to next generations!!!

 

 

 

ragi-roti-drumstick-leaves
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Ragi Roti with Drumstick Leaves and Peanut Powder

Making of Ragi Roti with drumstick Leaves and Peanut Powder
Course Breakfast
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Author Sravanthi

Ingredients

  • Ragi Flour 1 cup
  • Onions Finely Chopped 1 medium
  • Green Chillies finely Chopped 2 or 3
  • Ginger Chopped 1 tbsp
  • Drumstick leaves or Mungaku handful
  • Peanut powder 1/2 cup
  • Cumin Seeds 1 tbsp
  • Salt
  • Water

Instructions

  1. Take a bowl and add ragi flour,finely chopped onions,green chillies and ginger. Add drumstick leaves. You can either chop them or add as is.
  2. Add peanut powder and salt. Mix all of them.
  3. Now add water slowly and prepare ragi dough similar to chapathi consistency. It should not be hard ball or very soft ball. If your dough is too hard add more water. If your dough becomes too watery add more ragi flour. Knead ragi dough for few minutes.
  4. Now take a tawa or pan. You need two of them to make your life easy.
  5. Add little bit oil to the cold pan or tawa. Now take medium sized dough and start patting ragi dough into circle.
  6. Grease your hands with oil or water and start patting with your fingers. Make a uniform round ragi roti.Now switch on the stove and cook.
  7. Cover the pan and cook on medium flame for about 3 to 6 min. Check if ragi roti is cooked. You can see color change and also roti will not be sticky on the cooked side. Similar to chapathi.
  8. Now flip ragi roti to other side ,cover it and cook for another 3 to 6 min.Dampen a cloth with water and lightly dab on top of ragi roti so it will not be dry. I will grease the pan with oil for first roti only.
  9. Now take first tawa away from stove and let it cool.For making second ragi roti take another cold pan or tawa and repeat the same thing. Once you are done with second roti take first tawa and follow the same procedure. Be careful not to touch hot tawa.
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