Khapli Atta And

Ragi Dinner Rolls

: How to Bake Them Pillowy Soft

Have you ever noticed how certain dishes enhance a meal just by existing? Like chaat masala or a simple lemonade? Or soft, pillowy dinner rolls. Have them with butter, dip them in gravies, or just enjoy them freshly baked - they always leave you smiling in joy. And if you swap the all-purpose flour for a mix of khapli and ragi flours, then you have a nutty, nutritious upgrade. Try this recipe to make khapli ragi dinner rolls at home and enjoy them with your favourite soup, or turn them into a slider.

Both ragi and khapli flours are nutrient-rich in their own right. Thus, when you combine the two, you get a powerful ingredient that helps balance digestion, strengthens bones, and stabilises blood sugar. Beyond the health benefits, this mix is also good for cooking. Aashirvaad Chakki Khapli Atta provides the structural integrity that wheat is known for; essentially, ragi is gluten-free and, if used alone, can result in crumbly breads. 

Here’s what you need to bake these dinner rolls at home: 

2 cups Aashirvaad Chakki Khapli Atta

½ cup ragi flour

2 tsp instant yeast

1 tbsp sugar

1 tsp salt

2 tbsp softened butter (or 2 tbsp oil)

¾–1 cup warm milk (or water), as needed

1 tbsp milk for brushing (optional)

Melted butter for brushing after baking

As with any bread, the first step is always the dough. In this case, start by mixing the khapli atta, ragi flour, yeast, sugar, and salt in a bowl. Add butter and gradually pour in the warm milk to form a soft, slightly tacky dough. A tacky dough should cling (be sticky) but not leave behind any residue. It’s an indicator that you have good gluten in your dough.

Knead the tacky dough for 8–10 minutes until smooth. Cover and let it rise for 1 to 1½ hours, or until doubled. Once it has doubled in size, divide the dough into 10–12 equal portions and shape into smooth balls. You can keep the shape round or oblong; both are easier for beginners to make. Arrange the shaped balls in a greased baking tin, leaving a little space between each. Cover and proof (let it rest) for another 30–45 minutes until puffy.

Brush the tops lightly with milk and bake in a preheated 180°C oven for 20–25 minutes, or until the rolls are golden brown and sound hollow when tapped. An underbaked roll will sound dull and dense. You can also use the press test: gently press the top of the roll with your finger. If it springs back right away, it is done. Once the rolls are done, brush them with melted butter immediately after baking, then cool slightly before serving. Brushing with butter after baking keeps the crust tender and adds flavour.

The recipe is fairly straightforward if you’re used to baking bread at home. However, because the flours behave differently from regular wheat flour or maida, you can employ a few tips for the best results. Firstly, since both ragi and khapli absorb water differently, keep the dough softer than regular bread dough. Don't add extra flour while kneading unless absolutely necessary; a slightly sticky dough yields softer rolls. And refrain from overbaking, as it can dry out the rolls. 

The most critical thing for achieving soft, fluffy rolls with a mild nutty flavour, rather than crunchy or crusty bread, is to keep an eye on the ragi-khapli ratio. Ragi contains no gluten, and khapli wheat has weaker gluten than modern bread wheat. Together, they produce a softer structure but less elasticity, so the ratio matters. Don’t increase the ragi ratio beyond 25% of the total blend; ideally keep it at 20%. Also, once you brush the rolls with melted butter (immediately after baking), cover them with a clean kitchen towel for 10–15 minutes. The trapped steam softens the crust.

When using flour blends, you can begin with small batches and test different mixes to find the ratio that works best for your recipe, taste preferences, and dietary needs. In this case, the dinner rolls work best with a higher ratio of khapli because that’s what gives the rolls that pillowy softness. These rolls pair especially well with soups, stews, or garlic butter, and can also be used for mini sliders.