Finger Millet/ Ragi (Tamil: Kelvargu; Malayalam: Koovarugu; Hindi: Mandua; Telugu: Ragulu; Kannada: Ragi)
     Millets are particularly high in minerals like iron, magnesium, phosphorous and potassium.
Finger millet (344g) has the richest in calcium content, about 10 times that of rice (45g) or wheat (41g).
     Because of high fiber content, ragi makes digestion nicely and slowly hence your stomach is full for long time and you won’t feel hungry and if you can easily avoid eating excess food. It is full of calcium, that's why it can be a good substitute for milk. Ragi also helpful if you have cholesterol problems & is the best food to lower the cholesterol levels in your body.
     We love the flavor of ragi when its prepared as chapatis. The roasted smell as well as taste of ragi while making chapatis is great when I ate. I have planned to incorporate this on my weekly menu. Healthy tasty chapatis.
 

INGREDIENTS
Ragi flour (raw/ roasted) - 2cups
Salt- to taste
Hot water- as required

PROCEDURE

RAW RAGI FLOUR:
METHOD 1: (COOKING)
In a vessel add a cup of raw ragi flour, a cup of water and salt on top of heat. Cook this mixture by constant stirring (without forming lumps) till the water evaporates and the mixture comes together as a semi-thick slurry.
Switch off the gas and add immediately the remaining cup of ragi flour mixing well with ladle first when the dough is hot & later with hand to make the dough. Take lemon sized dough and make it as a small ball. Apply ragi flour to the table and roll each ball into rotis using rolling pin (don’t apply more pressure while rolling the dough. It may tend to break due to lack of gluten). Cut the uneven edges using a knife. Grease the pan and cook the rotis on both sides occasionally pressing them with ladle.

METHOD 2: (ROASTING)
Take the raw ragi flour and roast in a heavy bottomed/non-stick vessel, till you smell the roasted flour. Allow to cool. Boil the water to a rolling hot stage. Mix ragi flour with hot water, season with salt. Knead and combine flour into a dough when it is hot using a ladle first & then with hand when the dough slightly cools. Take lemon sized dough and make it as a small ball. Apply ragi flour to the table and roll each ball into rotis using rolling pin (don’t apply more pressure while rolling the dough. It may tend to break due to lack of gluten). Cut the uneven edges using a knife. Grease the pan and cook the rotis on both sides occasionally pressing them with ladle.

ROASTED RAGI FLOUR:
If you get ready made roasted ragi flour, add salt and hot water; repeat the above steps.