February 22, 2020

Different types of healthy rotis


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India is the place to enjoy different foods from different cultures. India is one of the unique countries where different foods can be found in different cities. Among others, rice and roti are the most known meal for most people. Where south India is known for consuming rice mostly, north India prefers rotis.

Compared to rice, roti can be very healthy. Various flours are used to make flat and thin bread, which is also known as roti. Each region in India is known for making a famous type of roti. With culture and places the types of roti changes along with the dishes. Karnataka is known for akki roti and ragi roti, to taste the famous jowar roti you have to travel to Gujrat.

These days many roti maker devices like Rotimatic are available in the market, It will make your roti making tasks very easy. Most of the roti types are healthy, but some of the particular ones are very known for keeping health well. Such as:

Bajra Roti

Pearl millet is the English word of Bajra. This roti is made with millet flour and they are flat in shape. Millet is known for being one of the healthy grains. Bajra roti is very useful to people with gluten intolerance as this roti is gluten-free making it also a very good nutritious option. Bajra roti is very easy to make, and it can be served with any Indian curry or dal.


  • 2 to 2.5 cups bajra flour or millet flour
  • Water as required
  • One teaspoon of ghee or oil
  • Some bajra flour or whole wheat flour for dusting
  • Salt as required
  • Ghee or sunflower oil to fry them and apply on them

Dough making

  • Heat the water
  • Add oil and salt to the water and stir.
  • Add bajra flour as much required into the water.
  • Use your hands if the water is warm, and if it is hot, then use a spoon to stir and mix them.
  • Gather the mixed dough and make it a smooth dough.
  • Adding more flour can make the dough less sticky as many times the dough becomes sticky. Also, adding some water can make the dough smooth if it is dry.

Bajra roti making process

  • Heat a Tava or flat fry pan as they are very compact for making roti.
  • From the dough, start making balls of medium size.
  • Dust with bajra flour or whole flour and roll it with roller or ziplock bag.
  • After rolling it to round shape in a thin layer, place it in Tava or fry pan.
  • You can know it is cooked when the brown spots appear on both sides of the roti.
  • Apply little oil or ghee on both sides.
  • After leaving it for a while to get the oil/ghee mixed oil, place it from the Tava.

Bajra roti also can be made like parathas with oil or ghee. Serve bajra roti with curry or vegetable dish. It is a very common choice for people with diet plans. Instead of using tava and to make a perfectly round shape, rotimatic roti maker can be used. It can save time and give rest to your hand by taking out the rolling part. You can check Rotimatic Reviews by uncle paul’s kitchen.

Ragi/Nachni Roti

One of the healthy types of roti is Ragi roti. It is made finger millet flour aka ragi, and whole wheat flour. Ragi is a very well known ingredient and it is used often to many types of foods because ragi contain very rich protein and calcium.

Ragi can be made with any combination of whole wheat and ragi flour such as 1:1 and 1:2. Adding some other types of flour such as bajra flour, gram flour, jowar flour can make it multigrain rotis. Whole wheat flour is added to make the rolling process easier. The taste and texture are almost like bajra roti. They are best when served hot.


  • Ghee and oil as required
  • Salt as required
  • 1.5 cups of hot boiling water
  • 2 cups of ragi flour or nachni
  • 1 cup of whole wheat flour

Dough making

  • Take a large bowl and add 2 cups of ragi flour and 1 cup of whole flour, along with salt as required.
  • Stir everything with hand or spoon and then add 1.5 cups of hot boiling water, and mix everything with a spoon.
  • After mixing, let it cool down a little and then begin to knead and form the dough.
  • Keep sprinkling water and knead the dough till it is soft. Cover it and let rest for 20 minutes.

Ragi roti making

  • After 20 minutes, make medium balls from the dough and roll them into a flat round shape. More flour of both types can be sprinkled to make the rolling easy without cracks.
  • Place the roti on Tawa, roast both sides, and after showing brown spots cook directly on the fire.
  • Keep the edges moving and it will start to puff. After roasting both sides, place them into a basket.

Serve the ragi roti hot with Indian dishes.


These are some of the healthy types of Rotis that can keep you healthy while giving a nice different taste.

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