Ragi Roti Recipe

Ragi Roti is a healthy roti made with ragi flour mixed with onion and green chillies. It is soft but little chewy and have a mild nutty taste from ragi. This roti recipe is really good for breakfast or even as light snack when you feel hungry and want something wholesome and filling.

It is little different from normal wheat roti because ragi gives unique taste and makes it more healthy and nutritious. The onion and green chillies add small spice and curry leaves gives nice aroma while cooking. You can have it with chutney or even plain, it tastes so good. If you want something gluten free and healthy, ragi roti is a simple choice.

Jump to:

• About Ragi Roti
• Ragi Roti Ingredients
• How to make Ragi Roti Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Ragi Roti

Ragi Roti is a traditional Indian flatbread made from ragi also called finger millet. It is very common in South India. The texture is soft if cooked right. It has small nutty flavor which is different from wheat roti. Sometimes it feels little crumbly if dough is not moist.

Taste is earthy and nutty from ragi while onions and green chillies gives little spice and sweetness. Curry leaves gives fresh aroma which makes it more tasty. It is different than normal roti and feels wholesome. You can eat it plain or with any chutney. It is filling and light at same time.

You can make small changes if you want. Some add grated carrot or beetroot to make it little more healthy and look colourful. Some like add pinch of turmeric powder or cumin powder for extra flavor. You can also sprinkle few sesame seeds on top while cooking for crunch.

I usually make ragi roti on weekends when want quick breakfast for family. It is fast to make and feels comforting. It is simple but feels satisfying. I like both sweet version and salt versions of ragi roti very much.As a kid I liked the sweet more but now like both. Ragi roti can be made quickly and can make for a healthy breakfast or snack.

Ragi Roti Ingredients

• Ragi flour - I have used ragi flour for base. It gives nutty taste and make roti healthy. You can use other millet flour also.
• Onion - I have added chopped onion for sweetness and small crunch. It balances the ragi taste. 
• Green chillies - I just used finely chopped for mild spice. You can skip if you want mild roti.
• Curry leaves - I added for aroma and flavor. You can skip if not available, roti still tasty.
• Oil - I added for toasting the roti and greasing hands, you can use any oil of your choice.

Similar Recipes

• Tandoori Roti 
• Ragi Roti
• Roti Pizza
• Bajra Roti
• Makki Roti

How to make Ragi Roti Step by Step

1.In a mixing bowl - add ragi flour, add chopped onion, green chillies, curry leaves and required salt.

2.Add water little by little, gather together to form a dough.

3.Divide into 4 equal portions..Make big lemon sized balls. Grease the parchment paper with few drops of oil place the ball and flatten it. Start patting it with your fingers till its thin as shown in the pic. You can make 2 rotis at a time so that you can alternate them while one is getting cooked in the tawa.

4.Heat dosa tawa and drizzle oil, carefully transfer the roti to the tawa. Toast the rotis on both the sides, drizzle oil. Flip over only when one side is cooked and cook other side until black spots appear here and there.

Serve hot!

Expert Tips

• Dough - I keep the dough moist and sticky. You can adjust water accordingly and knead.
• Flattening - I grease my fingers with little oil while flattening so it does not stick.
• Cooking on tawa - I drizzle oil on tawa and cook medium flame. Flip only when one side is cooked.
• Making multiple rotis - You can make two at same time and alternate while cooking.
• Storing leftover- I keep the leftover in fridge for 1-2 days. Reheat on tawa before eating.

Serving and Storage

Serve it as breakfast with coconut chutney, tomato chutney or spicy dip. It also goes good with yogurt or sambar. Store leftover in airtight box in fridge for 1-2 days. Reheat on tawa to make soft and warm.

FAQS

1.Can I skip green chillies?

Yes, you can skip it if you want mild roti. Still taste good with onion and curry leaves.

2.Can I make dough ahead?

Yes, you can keep dough in fridge few hours. Bring room temperature before cooking.

3.Can I add other vegetables?

Yes, carrot or zucchini grated works. Just make sure dough not too wet.

4.Can I use wheat flour?

You can, but taste will be different. Nutty flavor of ragi missing.

5.Can I freeze cooked roti?

Yes, freeze cooked roti in airtight bag. 

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