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Ragi Roti recipe & why Ragi flour

I just spent 5 days in the Mulshi hills, a few hours drive from Mumbai, cleansing, having juices, lights soups, massages and more at a wellness resort called Atmantan, one of the recommendations at the back of my book. This thali was my first meal there, before starting a 3 day juice cleanse.

Ragi is a flour, also called finger millet:

  • is naturally gluten free
  • high in fibre, so good for constipation and easier to digest
  • high in minerals such as calcium (hence good for bones)
  • rich in antioxidants
  • is said to help with diabetes (creates a lower surge in sugar levels as compared with wheat)
  • can help lower cholesterol
  • therefore quite the super cereal!

I’ve had it before, my mum even includes it in her mixed roti flour at home, but I didn’t realise just how great it was and how simple it is to make a roti (no rolling needed!) You can make a lot with Ragi including dosa, sweet jaggery ragi malt drink, porridge, even healthy laddoos, but here’s the easy roti 😁 (there is a video in the recipe highlights of my instagram account)

Ragi Roti Recipe ~ makes 10 small ragi rotis

– 100g ragi flour, around 1 cup
– 1 cup, 200ml lukewarm water
– parchment paper
– little oil for rolling balls with hand (so the flour doesn’t stick)


– Pour water into the flour (warm water helps to bind the flour together), mix together, then keep pouring little by little and mixing, forming a sticky dough
– Heat the pan so it’s already warm and cut the parchment/ baking paper so there is enough to fold over and fit a small roti inside
– Spread oil on both palms and take a golf-ball size of the dough and roll into a ball
– Spread oil on both inner sides of the parchment paper to prevent the dough from sticking to the paper. Place the ball at the centre of the parchment paper, fold over the top and press with the fingertips to form gradually a thick roti
– peel the roti, place on the heated pan and cook on both sides, turning twice on both sides until fully cooked and a dark shade of brown.

I ate this roti with a bottle gourd/ lauki curry (hailed by Ayurveda). I have a bottle gourd and tofu curry recipe in the dinner section of Prajna.

During my stay here, I also woke up at 630am each day to use the neti pot to clear my sinuses. I actually had a lot of congestion when I arrived at Atmantan, and after using the neti pot on day 1, my sinus felt so much better, there was far less congestion and everything felt much more clear! But there’s a lot more benefits to using the neti pot than clearing sinuses (though that’s a pretty big one!) read more here 

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