tips and tricks episode 66: making ragi roti with store bought atta #shortsfeed
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**Why Kneading Ragi Atta with Whey Is a Smart Choice**
If you’re buying ragi (finger millet) flour from the market because making it at home isn’t an option, there’s still a way to improve its nutritional value — simply **knead the dough with whey or buttermilk** instead of plain water.
Whey, the liquid left behind after curdling milk, and buttermilk are both known to **reduce anti-nutrients** such as phytic acid and tannins naturally present in millets like ragi. These anti-nutrients can hinder the absorption of essential minerals like iron, calcium, and zinc. While soaking millets before grinding is the ideal traditional method to lower these compounds, most store-bought flours are **not soaked before processing**.
Since commercially sold ragi atta usually skips this step, **using whey or buttermilk during dough preparation is a practical and effective workaround**. It mimics the benefit of soaking by creating a more acidic environment that helps neutralize anti-nutrients — all without any extra effort.
So the next time you prepare ragi chapatis or rotis, opt for whey or buttermilk while kneading. It not only enhances digestibility and mineral absorption but may also improve the softness and flavor of the final flatbread.
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