How to Make Ragi and Drumstick Leaf Roti: It is important to pay special attention to your diet during the winter season. It is best to include foods that are not only delicious but also provide the body with essential nutrients. A healthy and filling breakfast option, in particular, can ensure a great start to your day. While people often prefer dishes like parathas, poha, upma, or chilla for breakfast, eating the same thing every day can become monotonous. In such cases, you might want to try a roti made from ragi (finger millet) and drumstick (moringa) leaves.

Ragi is considered an excellent source of calcium and fiber, while drumstick leaves are packed with various nutrients. A roti prepared by combining these two is both delicious and nutritious. You don’t need many ingredients to make it; you can easily prepare it using basic spices and vegetables already available in your kitchen.

Ingredients for Ragi-Drumstick Leaf Roti

2 cups ragi flour
1 cup drumstick leaves
1/2 cup finely chopped onion
3–4 pieces of dried red chili
Salt to taste
1/4 cup freshly grated coconut
1 tablespoon garlic
Hot water (as needed)
Oil (for cooking the rotis)

How to Knead the Dough for Ragi-Drumstick Leaf Roti

Start by taking the ragi flour in a large mixing bowl. Add the finely chopped onion, drumstick leaves, dried red chili, salt to taste, grated coconut, and garlic. Mix all the ingredients thoroughly. Then, gradually add hot water and knead the mixture into a soft, smooth dough. While preparing the dough, ensure you crush the drumstick leaves and garlic well with your hands so that their flavors are thoroughly incorporated into the dough. After this, cover the dough and set it aside for about 30 minutes.

The correct way to roll out Ragi-Moringa (drumstick leaf) rotis:

First, spread a damp cotton cloth over a plate or the bottom of an inverted vessel. Take a lemon-sized portion of the dough and place it on the cloth. Lightly grease or dampen your hands, then press the dough ball to flatten it into a thin, round roti. Carefully use the damp cloth to transfer the roti onto a hot griddle (tawa), then remove the cloth. Let the roti cook over medium heat for about a minute. Once it is lightly cooked, apply a little oil along the edges and on the surface. Flip the roti and cook it thoroughly on both sides. Ensure you cook it over low to medium heat so that it is cooked well all the way through and does not remain raw.

What to serve with Ragi and Moringa leaf rotis:

Your delicious and nutritious Ragi-Moringa rotis are now ready. Serve them hot, accompanied by green chutney, tomato chutney, or fresh yogurt to enhance the flavor.

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