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Making Ragi Roti Soft Without Wheat for Iron, Calcium #shortsfeed
The Science Behind Your Soft Roti Hack
The reason your method works so well is that you are using hot water to change the structure of the ragi flour.

Starch Gelatinization: The boiling water helps the starches in the ragi flour absorb moisture and swell up. This process is called starch gelatinization. Since ragi doesn't have gluten to hold the dough together, this method creates a cohesive, pliable dough that won't crack or crumble.

Hydration and Rest: By letting the dough rest for 30 minutes, you give the flour enough time to fully hydrate, which results in a much softer and more flexible dough that is easy to roll.

This simple technique allows you to enjoy the full benefits of ragi—its high calcium and iron content—without the hassle of making hard or broken rotis.
Ingredients
1 cup ragi atta
1/2 cup water
Ghee to smear on the ragi chapati

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