Ragi wheat Chapati | Everyday Chapati with Ragi flour

Didn't I tell you that Ragi(Finger Millet) is one thing that I am experimenting in my kitchen these days... Well some innovations can be big some may be basic, this is a basic kind where I have used ragi flour with the usual atta/ whole wheat flour to make chapathis. We hear so much about the goodness of ragi and at times we remain clueless what to do with it. Its an addition like this that can make the meal so fulfilling at the same time give us enough nutrients. I am sure its not that difficult to less the wheat flour and include ragi flour.. isn't it? So many of so called people on diet eat chapathi like just 2 and say they will be full. For me no way that does not work, but trust me just adding little ragi flour to your usual chapati can do the trick. Most dietitians say we need to have fiber along with our meals to help us reduce weight, now that means an extra veg / stir-fry required. But don't you think adding little ragi flour to your chapathi mix can give you the additional fiber needed?

Few things to know

- Ragi(finger millet) has around 3.5 gms of fiber per serving that is a lot check HERE
- Chapati remained soft just like the usual one's we prepare at home
- I found that it was more filling and I remained full for close to 5-6 hours, I found out that ragi has the tendency to slowly release energy. 
Ok after all this you might ask me really??? just 1/2 cup can do all that... yes indeed try it for yourself and see

Ingredients

Wholewheat flour/ atta - 1 cup
Ragi flour - 1/2 cup
Salt - little to taste
Warm water - 1/2 cup or less to kneed dough

Method

Combine all dry ingredients except water and mix well, to this slowly add water little by little and form a pitable dough. Keep covered with a wet cloth/ plate for 10-15 mins then divide it to equal size balls and flatten using a rolling pin into chapatis. On a hot skillet add the roti cooking it on both sides for 20-30 secs each side.

Serve hot with subji of your choice

Cooks Wisdom 

- You can also add curd/ milk to make the dough
- Can also use oil if you like it, but I did not use oil and still the chapati's were soft
- I did not dry roast the ragi flour, you can also do that