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Unlock Soft Ragi Rotis: Master This Dough Kneading Trick for Perfect Results Every Time
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News18•20-09-2026, 14:56
Unlock Soft Ragi Rotis: Master This Dough Kneading Trick for Perfect Results Every Time
- •Ragi rotis often turn hard or break while rolling due to the absence of gluten, unlike wheat flour.
- •The key to soft ragi rotis is preparing the dough with hot water, which helps bind the flour and makes it pliable.
- •Ingredients include one cup ragi flour, one cup water, salt, and a little ghee or oil; optional additions are green chilies or cumin.
- •Boil water with salt, then turn off the gas and gradually add ragi flour, stirring continuously to avoid lumps; cover for 8-10 minutes.
- •Once lukewarm, knead the dough thoroughly with wet or oiled hands; rolling between plastic sheets prevents breakage.
Key Questions Answered
Ragi flour lacks gluten, making the dough less elastic and prone to cracking or crumbling when rolled out like wheat flour, which often leads to hard rotis if not prepared with hot water.
Boil water and salt in a pan, turn off the gas, and gradually stir in the ragi flour to avoid lumps. Cover and let it rest for 8 to 10 minutes, then knead thoroughly with lukewarm or slightly cool mixture using oiled hands.
Instead of rolling the ragi dough ball directly on a rolling board, gently flatten it between two plastic sheets or butter paper to significantly reduce breakage.
