Ragi roti recipe – Learn to make ragi rotti with step by step pictures.
Ragi is a gluten free grain that belongs to the class of millets. This wonder grain is known as finger millet in English. Ragi is the south Indian name to it. Ragi or finger millet is a staple grain in our parts of Karnataka. It is often often used to make porridge, malt, ladoo, dosa, roti and healthy biscuits.
Ragi roti are gluten free unleavened flat breads from karnataka cuisine. These rotti are often eaten for breakfast or lunch along with a chutney, dal & pudi.
Ragi mudde & ragi rotti are the staples in rural karnataka and are eaten during the beginning of the day especially by the farmers. These roti are nutrient dense and keeps hunger pangs away. The high fiber in the grain keep us full and also helps in weight loss.
3 methods of making ragi roti
There are 3 ways these ragi rotti are made.
- The first method is just by spreading the sticky dough on a cloth or leaf. Traditionally these ragi roti are made on banana leaf or cotton cloth similar to the akki roti.
- The second method is made similar to the jowar roti by patting the dough. For this method the dough is prepared by pouring hot water to the flour.
- Third method is to make them mixed with wheat flour. These are also called as ragi chapati. Sometimes I do not prefer to pat the ragi roti as it takes some time & practice to get them thin. So I make them by adding little wheat flour to the ragi flour. This way they can be rolled easily with a rolling pin.
The third method can be made by following a ratio you feel comfortable. I usually make these with half cup of atta and half cup of ragi flour. I also add some garam masala, methi leaves, palak, ginger garlic paste, green chilli etc. I do not use any onions for this method.
I have shared 2 variations of ragi roti or rotti recipe in this post. Both are easy and can be prepared under 30 minutes for a family of 4. It can be served with any chutney, simple dal, sambar or gravy curry.
I love both all the versions and they taste different. Rotti made using the second method is called as nachni bakri or ragi bakhri in some parts of Karnataka and Maharashtra. You can serve this roti with easy side dishes like cucumber or onion raita.
Ragi roti recipe | Ragi rotti | How to make ragi roti | Ragi recipes
Ingredients (1 cup = 240ml )
- 1 cup ragi flour or finger millet flour
- ¼ teaspoon cumin (or jeera)
- 1 small onion chopped (about 2 tbsp)
- 1 green chili chopped
- 1 teaspoon coconut grated or 2 tbsps carrots (optional)
- 2 tablespoons coriander leaves finely chopped
- Water as needed
- 1/8 tsp salt (adjust to taste)
How to make the recipe
Preparation for ragi roti
- To a mixing bowl, add ragi flour, onions, green chilies, cumin, coriander leaves and salt.
- You can also add some grated carrots or coconut if you like.
- Pour water little by little as needed and make a soft & slightly sticky dough.
- Divide the dough to 5 balls. Keep them covered until used up.
How to make ragi roti
- Lightly grease the tawa or griddle with few drops of oil.
- Next to make the roti you can use a greased foil, damp cloth or use the cool pan directly.
- Place a ball of dough on the foil or cool pan.
- Spread the dough to a round roti with your fingers.
- If the dough doesn't spread well, dip your fingers in water or oil and spread it.
- The roti must be neither too thin nor too thick.
- Too thin ragi roti will break and too thick ones will turn hard.
Cooking the ragi roti
- Place the tawa or griddle on the stove and heat it.
- If made on a foil, revert the foil on the tawa. Gently remove the foil.
- Cover & cook until the ragi roti firms up and begin to leave the pan.
- Flip it and cook on the other side. This way make sure the roti is well cooked on both sides.
- Cover the roti. Cook for few mins till you can see the dough dries up.
- Set the ragi roti aside and cover with a cloth or a lid.
- To make the next roti, you will need to use foil or another cool pan.
- Otherwise wait until the used pan cools down completely.
- If you try to spread the dough for next roti on the hot tawa it will stick up and will be unable to spread.
- So use a cool pan or foil, grease if needed and make the next one as described above.
- Stack ragi roti to keep them soft. Serve ragi roti with chutney or dal.
NUTRITION (estimation only)
Alternative quantities provided in the recipe card are for 1x only, original recipe.
If you are new to cooking, follow my detailed step by step photo instructions for best results.
Ragi rotti recipe
Ingredients needed: 1 cup ragi flour, 1/4 tsp. cumin, 1 very small onion chopped, 1 green chili chopped, 1 tsp coconut (optional), coriander leaves, salt and water as needed.
1. Add flour, onions, chilies, cumin and salt to a bowl.
2. Add water as needed and make a soft dough that is spreadable.
3. Make 5 equal sized balls. Place a ball of dough on the pan, grease your fingers or moisten them by dipping in a bowl of water. Spread the dough gently to a thin roti. You can also make them on a damp cloth or greased foil.
Cooking ragi roti
4. Place it on the stove and cook covered until you see the color of the roti changes to a darker shade.
5. If you have not greased your fingers, then it turns white in color.
6. Flip the roti and fry on the other side too until done.
You will need 2 pans or tawas or there will be a waiting time until the tawa cools. To make the next roti either make it on another tawa or wait till the tawa cools. If you try to make the roti on the hot tawa, it will not spread.
Method 2 – how to make ragi roti
These rotti or bhakri are made the same way i made the multigrain roti earlier and even the jonna roti or jowar roti is done the same way. If you have to make the roti for more people then this is the preferred way , since there is no waiting time.
1. Add salt to 1 to 1 1/2 cups water and bring it to a rolling boil.
2. Add 1 cup flour to a bowl, pour hot water as needed and mix it to a soft dough using a laddle. You can also add little wheat flour if you prefer.
3. If needed you can sprinkle little flour and mix to get the dough right.
4. To make the roti, dough should be non sticky and not soggy like you see in the picture below.
5. Flour the rolling area, place a ball and begin to pat with your fingers or use a rolling pin which ever is comfortable.
6. I prefer patting them, as the dough spreads easily. If using a rolling pin, roll it lightly. If you are a first timer, after you make a few, you will begin to get them in a perfect round shape.
Frying rago roti
5. Heat a pan. Keep aside a bowl filled with water along with a clean cloth dipped in it. Add the roti to the hot pan, squeeze off the excess water from the cloth and dampen the roti. when cooked, flip it to the other side and cook.
If you feel the roti is turning hard, then cover and cook on both the sides. This depends on the flour you use. I use the store bought flour and didn’t cover, yet they turned good. Once they are cooked stack and cover them to keep soft.
Serve with any chutney, yogurt or curry.