How I made these......I had some ragi(finger millet) flour in the pantry needed to be used so I was looking for some recipes other then dosa & idlis. While surfing the net last month I found the recipe for ragi bhakri here and very same day I made these flat breads/roti. You can call it roti, thepla, bhakri or prantha basic difference is how you roll it & cook. I must say these were really tasty, I was little doubtful that my daughter will like it or not, so I twisted the recipe little bit by adding some known flavors to it. Her first reaction was why you used brown flour again(she refer to Ragi flour as brown flour as sometime I use it in idlis or dosas)........I quickly answered her it's not brown flour it's made using your favourite brown dal(whole masoor).....immediate reaction Oh! can you do that....yes Honey! why not(situation under control.....sometime it's good not to tell all the truth to the kids). She took first bite & asked....... do you have more of these? Yes! Mission accomplished. She loves it for morning breakfast or as after school snack and it hardly took me 20-22 minutes in whole : which included kneading of the dough & 10 minute resting period of the dough also.
What U need :
- 1 cup of finger millet (ragi) flour (available at Indian grocery stores)
- 1/4 cup whole wheat flour(atta)
- 1/4 cup chickpea flour(besan)
- salt as per taste
- black pepper as per taste
- 1 tsp. carom seeds(ajwain)
- half onion finely chopped
- handful of fresh cilantro finely chopped
- 2-3 green chillies chopped(optional)
- 1 Tblsp. of evoo
- water to make the dough
- Mix everything(except water) together using hands.
- Using just enough water knead it into soft dough. Let it rest for 10-15 minutes.
- Divide the dough into equal size balls(little bigger than ping pong balls).
- I have used whole wheat flour in this dough which makes it really easy to handle, so you can easily roll it using rolling pin like you would do making regular Indian roti or otherwise just pat the dough ball between your palms till you get around 5-6'' flat disc.
- Cook it on a hot iron griddle on medium heat. I takes around 1 minute on each side depending on the thickness and size of roti. Drizzle some oil on both sides, once cooked it'll be crispy and dark brown in color.
- If serving to kids top it with some ghee/butter as flours like corn, bajri, ragi make the bread/roti little dry kind, so it's always good to add some sort of fat like ghee/butter. I also served green chutney along with it.
This post was due from one month or so, the day Madhuram announced JFI-Ragi event, I wanted to post it but didn't had very good picture(my pic. is all glossy with the ghee as I specially made these for kids), now finally I'm posting it with the original pics only, didn't get the chance to click when I made these again. So here it goes to :1) JFI-Ragi event brainchild of Indira hosted by Madhuram of Eggless Cooking.
2) Sudeshna and RV's Food for 7 stages of life - Healthy Fast Food event
3) Srivalli's event Kid's Delight : Wholesome breakfast.