Ragi Chapathi also popularly known as Ragi Roti is n Indian flat bread made using ragi flour, salt, water, oil and ghee. This recipe is an easy way to make your everyday chapathi more healthy and nutritious as it is gluten free. This is easy to roll and puffs up beautifully and stays soft for hours.
This recipe can be a good choice if you want to include millets in daily food. Ragi is rich in calcium and fiber which supports bone health and digestion. It is filling and keeps stomach full for long hours. This can be served with dal, kurma or even curd and pickle. Do try this easy and gluten free ragi chapathi and enjoy!
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About Ragi Chapathi
Ragi Chapathi is a variation of regular chapathi where wheat flour is replaced with ragi flour. It is like normal chapathi in shape and cooking style. Only difference is the flour mix which makes it more nutritious and healthy. Texture will be soft when dough is kneaded well.
The color is slightly darker than regular one but texture will be soft if made correctly. Ragi is widely used and making chapathi with ragi is one of the easiest methods. This recipe is commonly prepared in homes. It can be done quickly using simple steps. You can make this for breakfast or dinner without much effort.
Flavor is mild with a slightly nutty because of ragi. It is not very strong so even kids will eat without complaints. I usually prepare this for dinner during busy weekdays. My family eats this with simple dal or vegetable gravy. It works well for lunch box also.
The knack to get soft and crack free ragi chapathi is in the ratio of water:flour, cooking the flour correctly and kneading the dough well. If all these 3 steps are done perfectly then soft ragi chapathi is easy to make every single time.
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Ragi Chapathi Video
Ragi Chapathi Ingredients
- Ragi flour - You can use homemade sprouted ragi flour or store bought ragi flour. Make sure the flour is fine not coarse.
- Salt - is added to taste and balance the flavours.
- Water- is added to cook the flour to make the dough.
- Oil - is added to water to cook the flour to a dough like consistency.
- Ghee - I add ghee while toasting the chapathi but it is purely optional, you can add oil too.
How to make Ragi Chapathi Step by Step
1.To a pan add 1 cup water, salt to taste and ½ teaspoon oil. Give a quick mix.
2.Let it start to boil vigorously.
3.Keep flame in low and add ¾ cup ragi flour.
4.Give a quick mix.
5.Mix it well until no dry flour is seen and it gathers to a mass. Add ½ teaspoon oil and switch off.
6.Keep covered for 5 minutes.
7.Transfer to a plate.
8.Knead it well for 5 minutes. Knead it when it is slightly warm.
9.Dough should be soft like this.
10.Make 6 small lemon sized balls. If you want to make big chapathi make 4 balls out of the dough.
11.Take a ball flatten it slightly, dust ragi flour.
12.Roll it slightly thin. Dust ragi flour if needed.
13.Roll it to around 5 inch in diameter and slightly thin.
14.Repeat to finish.
15.It should be slightly thin like this.
16.Heat a tawa, add it. When it starts to bubble then flip over to other side.
17.Slightly press it will slowly puff up.
18.Drizzle little ghee or oil.
19.Turn over to other side, drizzle oil or ghee.
20.Toast until spots appear here and there, Repeat to finish other chapathi also.
Serve hot / warm.
Expert Tips
- Water - I usually add ¼ cup extra than the flour. Like if I take ¾ cup flour I use 1 cup water which will be perfect to cook the dough.
- Resting - Once the flour is mixed and cooked in water, I usually rest it for 5minutes before kneading so that it is hand bearable. Also this helps the flour to absorb water properly and rolling becomes more easier.
- Knead dough - I make sure the dough is soft and smooth, not too tight. If the dough is tight then while rolling it will have cracks and chapathis may turn hard.
- Rolling - I roll it slightly thin or medium thickness. Dust ragi flour if it sticks. Make big chapathis or medium sized ones as I have did.
- Cooking Tip - I cook on medium heat and flip it when bubbles appear on top. If the flame is very high it can become hard and dry.
Serving and Storage
Serve this with simple dal, vegetable gravy or spicy chutney. This goes well with curd also. You can pack it for lunch box without any problem. Store leftover chapathi in fridge for up to two days. Reheat on tawa with little ghee and serve warm.
FAQS
1.Should I roast the ragi flour?
No it is not needed as we are cooking the flour in water so no raw smell.
2.Why is my dough cracking while rolling?
Your dough may be not rested enough. You can just sprinkle little hot water and knead again till smooth.
3.What is the perfect ratio of flour and water?
Add 1 cup water for ¾ cup flour which will be perfect. The thumb rule is add ¼ cup extra water than the flour measure like for 1 cup flour add 1 ¼ cups water.
4.Can I add chopped greens to the dough?
Yes you can add coriander or spinach finely chopped. Taste will change slightly but it will be good.
5.Is this good for weight control?
It can be part of balanced diet because ragi has fiber. Portion control is still important for any meal.
If you have any more questions about this Ragi Chapathi Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
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📖 Recipe Card
Ragi Chapathi Recipe (Nachni Roti)
Ingredients
- ¾ cup ragi flour
- 1 cup water
- 1 teaspoon oil
- salt to taste
- ghee as needed to toast
Instructions
- To a pan add 1 cup water, salt to taste and ½ teaspoon oil. Give a quick mix.
- Let it start to boil vigorously.
- Keep flame in low and add ¾ cup ragi flour.
- Give a quick mix.
- Mix it well until no dry flour is seen and it gathers to a mass. Add ½ teaspoon oil and switch off.
- Keep covered for 5 minutes.
- Transfer to a plate.
- Knead it well for 5 minutes. Knead it when it is slightly warm.
- Dough should be soft like this.
- Make 6 small lemon sized balls. If you want to make big chapathi make 4 balls out of the dough.
- Take a ball flatten it slightly, dust ragi flour.
- Roll it slightly thin. Dust ragi flour if needed.
- Roll it to around 5 inch in diameter and slightly thin.
- Repeat to finish.
- It should be slightly thin like this.
- Heat a tawa, add it. When it starts to bubble then flip over to other side.
- Slightly press it will slowly puff up.
- Drizzle little ghee or oil.
- Turn over to other side, drizzle oil or ghee.
- Toast until spots appear here and there, Repeat to finish other chapathi also.
- Serve hot / warm.
Video
Notes
- Water - I usually add ¼ cup extra than the flour. Like if I take ¾ cup flour I use 1 cup water which will be perfect to cook the dough.
- Resting - Once the flour is mixed and cooked in water, I usually rest it for 5 minutes before kneading so that it is hand bearable. Also this helps the flour to absorb water properly and rolling becomes more easier.
- Knead dough - I make sure the dough is soft and smooth, not too tight. If the dough is tight then while rolling it will have cracks and chapathis may turn hard.
- Rolling - I roll it slightly thin or medium thickness. Dust ragi flour if it sticks. Make big chapathis or medium sized ones as I have did.
- Cooking Tip - I cook on medium heat and flip it when bubbles appear on top. If the flame is very high it can become hard and dry.
Anlet Prince - Annslittlecorner
Love the color of these clicks...
sathya
Last pic s very lovely Sharmi😍😍😍What gravy s tat and gang to try sooner ur rahi chapathi😀
Sharmilee J
That is empty kurma 🙂
sathya
Hehehhe😁😁 Sharmi can u post receipe for egg Martha plzzzzzz
sathya
Sry little bit spell mistake tat s egg paratha and one more doubt wat s diff btw levelled and heaped
Nilam cahudhary
Love this recipe so much, A very healthy and tasty dish Thanks a lott for sharing