Low Sodium Ragi Roti

Elevate your healthy eating journey with this Low Sodium Ragi Roti—a wholesome and flavorful flatbread made with nutrient-rich ragi (finger millet) flour and whole wheat flour. Perfect for heart-conscious and low-sodium diets, this recipe is infused with the earthy aroma of cumin seeds, the zing of grated ginger, and the freshness of chopped coriander. A touch of green chili adds a mild kick, while a low-sodium salt substitute ensures a heart-healthy experience. Easy to prepare in just 40 minutes, these soft and pliable rotis pair beautifully with yogurt, lentil-based curries, or grilled vegetables. Enjoy a guilt-free, fiber-packed meal option that’s as nutritious as it is delicious!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Ragi flour (finger millet flour)
• 0.5 cup Whole wheat flour
• 0.75 cup Warm water
• 1 tablespoon Ghee or olive oil
• 0.25 teaspoon Salt substitute or low sodium salt
• 2 tablespoons Chopped coriander leaves
• 1 small Green chili, finely chopped
• 0.5 teaspoon Cumin seeds
• 0.5 teaspoon Grated ginger

Directions

Step 1

In a large mixing bowl, combine ragi flour, whole wheat flour, and low sodium salt. Mix well.

Step 2

Add the chopped coriander leaves, chopped green chili, cumin seeds, and grated ginger to the flour mixture. Stir to evenly distribute the ingredients.

Step 3

Gradually add warm water to the mixture, combining with your hands to form a smooth and pliable dough. Adjust the amount of water if necessary. The dough should neither be too sticky nor too dry.

Step 4

Cover the dough with a damp cloth and let it rest for approximately 10 minutes. This will help the dough set and make it easier to roll out.

Step 5

Divide the dough into 8 equal-sized balls. Dust each ball with a little ragi flour to prevent sticking.

Step 6

On a clean, flat surface, roll out each dough ball into a thin circle, approximately 6-7 inches in diameter. Use additional ragi flour to dust if necessary.

Step 7

Heat a non-stick skillet or tawa over medium heat.

Step 8

Place the rolled-out roti onto the skillet. Cook for about 2 minutes, or until small bubbles start to form on the surface.

Step 9

Flip the roti and brush the cooked side lightly with ghee or olive oil. Continue cooking for another 1-2 minutes until the other side is slightly brown.

Step 10

Flip again and press gently with a spatula allowing the roti to puff slightly and cook evenly. Apply a small amount of ghee or oil on the other side if desired.

Step 11

Remove the roti from the skillet and keep it warm by wrapping it in a clean kitchen towel.

Step 12

Repeat the cooking process with the remaining dough balls.

Step 13

Serve the low sodium ragi roti warm with your choice of accompaniments like yogurt, vegetable curry, or dal.

Nutrition Facts

Serving size	(390.9g)

Amount per serving	% Daily Value*
Calories	744.0

Total Fat 17.1g	0%
Saturated Fat 9.1g	0%
Polyunsaturated Fat g
Cholesterol 35.8mg	0%
Sodium 13.0mg	0%
Total Carbohydrate 132.5g	0%
Dietary Fiber 12.0g	0%
Total Sugars 1.6g
Protein 17.3g	0%

Vitamin D 0IU	0%
Calcium 453.3mg	0%
Iron 8.3mg	0%
Potassium 1730.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.4%

Protein: 9.2%

Carbs: 70.4%