by Yogi Kali Das Tiwary, Kulsachiv, Gramin Upkar Sansthan, Ranchi (Jharkhand)
Maduwa is the local name for Ragi (finger millet). In Jharkhand, Maduwa roti is a traditional, healthy, and sattvik dish, often enjoyed with milk, jaggery, or sweet accompaniments. This recipe uses ragi flour, mixed with wheat or lentil flour, to make soft and nutritious rotis.
Ingredients
Ragi (Maduwa) Flour – 1 cup
Wheat Flour (optional, for softness) – ¼ cup
Dal Paste (arhar/urad/any dal soaked and ground) – 2-3 tbsp
Mustard Oil / Olive Oil / Ghee – 1–2 drops (for greasing)
Water – as needed to make a flowing batter
Jaggery (Goor) – optional, for serving
Method
- Prepare the Dough
o Mix ragi flour, wheat flour (if using),
and dal paste in a bowl.
o Add water gradually to form a
flowing dough/batter. - Heat the Tawa
o Grease the tawa with a drop or two of mustard oil, olive oil, or ghee.
o Spread the oil evenly across the
surface. - Cook the Roti
o Pour the batter onto the hot tawa
and spread it evenly into a circle
about 6 inches in diameter.
o Cook for 3–4 minutes on one side.
o Flip carefully and cook the other
side for about 1 minute. - Serve Hot
o Serve with warm milk,
sabudana kheer, or jaggery
(goor).
o Garnish with almonds and
raisins for added taste and
nutrition.
Nutritional Benefits of Ragi (per 100g)
Nutrient Amount
Energy 328 kcal
Protein 7.3 g
Carbohydrates 72 g
Fat 1.3 g
Dietary Fiber 11.5 g
Calcium 364 mg
Iron 11.3 mg
Vitamins Good source of B-complex vitamins (thiamine, riboflavin, niacin, folic acid)
Minerals Contains phosphorus, potassium, magnesium, zinc
Health Benefits:
Helps control blood pressure
Provides sustained energy for work and daily tasks
Rich in calcium and iron for bone and blood health
High in fiber, aiding digestion
