Ragi Beetroot Roti: A Nutritious and Colorful Gluten-Free Flatbread!
Ragi Beetroot Roti is a healthy and vibrant flatbread made with nutrient-rich ragi flour (finger millet) and beetroot puree. This roti is gluten-free, rich in fiber, and packed with essential minerals, making it a great alternative to regular wheat rotis. The earthy flavor of ragi pairs beautifully with the mild sweetness of beetroot, while sesame seeds add a nutty crunch. It’s perfect for a wholesome breakfast, lunch, or dinner and can be enjoyed with curries, chutneys, or just a drizzle of ghee!
What Is Ragi Beetroot Roti?
Ragi Beetroot Roti is a gluten-free Indian flatbread made by combining ragi flour with beetroot puree, which not only enhances its nutritional value but also gives it a beautiful natural pinkish-red hue. These rotis are soft, slightly crisp, and highly nutritious, making them a perfect choice for a balanced diet.
Main Ingredients of Ragi Beetroot Roti
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Ragi Flour (Finger Millet Flour) – A superfood rich in calcium, iron, and fiber.
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Beetroot – Adds natural sweetness, color, and essential nutrients like iron and antioxidants.
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Sesame Seeds – Enhance flavor, add a crunchy texture, and boost calcium content.
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Ghee – Provides richness and enhances taste.
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Salt – Balances flavors.
What Is So Special About Ragi Beetroot Roti?
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Gluten-Free & Vegan-Friendly – Perfect for those with gluten intolerance.
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Rich in Nutrients – Packed with calcium, iron, and fiber, making it a great option for kids and adults.
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Beautiful Natural Color – The beetroot gives it a lovely pinkish hue.
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Soft & Flavorful – Unlike regular ragi rotis, the beetroot helps keep them soft and easy to roll.
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Perfect for Any Meal – Enjoy with yogurt, chutney, or curries.
Quick and Easy to Make
This recipe is simple and quick, requiring minimal ingredients and no fermentation. With just a few steps, you’ll have delicious, healthy rotis ready to enjoy!
How to Make Ragi Beetroot Roti
1. Prepare the Beetroot Puree:
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Peel and chop the beetroot into small pieces.
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Blend it into a smooth puree using a little water.
2. Boil the Mixture:
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Pour the beetroot puree into a pan and bring it to a boil.
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Add salt and ghee and stir well.
3. Add Ragi Flour & Mix:
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Gradually add ragi flour while stirring continuously to prevent lumps.
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Mix well until it starts forming a thick dough.
4. Rest the Dough:
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Turn off the heat, cover the pan, and let the mixture rest for 10 minutes.
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When warm, knead the dough until smooth, adding a little warm water if needed.
5. Divide and Shape:
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Divide the dough into small portions and roll each into a ball.
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(Optional) Press each dough ball into sesame seeds for extra crunch.
6. Roll the Rotis:
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Place a dough ball between parchment paper or a plastic sheet.
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Roll gently into a thin, even circle.
7. Cook the Rotis:
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Heat a tawa (griddle) over medium heat.
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Place the rolled roti on the hot tawa and cook for 30–40 seconds on one side.
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Flip and cook the other side until brown spots appear.
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(Optional) Brush with ghee for extra flavor.
8. Serve & Enjoy:
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Serve hot with yogurt, chutney, dal, or sabzi!
Trivantage Stainless Steel Triply Cookware Open Square Tawa
Expert Tips
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Use warm water while kneading – This ensures a soft and pliable dough.
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Cover the dough – Let it rest for a few minutes to absorb moisture and become easier to roll.
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Roll gently – Since ragi lacks gluten, be gentle while rolling to prevent breaking.
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Toast sesame seeds before using – This enhances their nutty flavor.
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Cook on medium heat – Cooking on high heat may dry out the rotis.
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