Ragi rotti (finger millet flatbread) step-by-step recipe with photos.
About this recipe
Ragi rotti are unleavened gluten-free flatbread made with ragi flour or finger millet flour. This breakfast dish is very popular in Karnataka, especially in the rural parts of southern Karnataka.
There are two ways of preparing this millet roti - one patting them like jowar roti and the other spreading them directly on tawa and cooking. Here, I am sharing the second method where I make the dough very soft and spread it directly on the tawa/griddle. Making it this way is very easy and can be made even if you have never made roti. Handling the dough can be slightly tricky in the first method as ragi is gluten-free and cannot be rolled like regular atta dough.
Ragi is amazingly healthy, nutritious, and tasty. It is highly recommended for diabetics due to its low glycemic index. This gluten-free grain is high in dietary fiber and is considered to be beneficial in weight management. I have written a detailed post on different millet types, their benefits, and millet recipes.
Read on for ingredients, tips, and FAQs to make healthy and delicious ragi roti or nachni roti.
Ragi flour: Also called nachni atta or finger millet flour, this is the main ingredient.
Onions: Use finely chopped onions to make the roti.
Coconut: Freshly grated coconut adds a mild sweetness and balances the earthy ragi flavour.
Herbs: Finely chopped curry leaves, coriander leaves and green chilli is used. Adjust the amount of chilli as per your preference.
Tips and tricks
Since ragi is gluten-free, you cannot roll the kneaded dough like chapati or roti. It needs to be patted with hands and spread on a tawa.
The dough has to be very soft so that it can be easily spread on the tawa. The ratio I have shared here in this recipe gives perfect dough consistency.
Make sure you use hot water to knead the dough and not cold water.
Chop the onions finely or the nachni roti will tear when patting on tawa.
Always start with a cold tawa/griddle. If the tawa is hot, the dough will begin to cook and you will not be able to spread it. After cooking one roti, let the tawa cool down before you start spreading the next one. I prefer to use two tawas to make the rottis quickly.
Wet your hands before spreading the dough. This way, it will spread easily and also, the dough will not stick to your hands.
Pro-tip: Add grated carrots, beetroot, finely chopped capsicum, and other veggies of your choice. This way, the ragi dosa is not only healthier, but it is also perfect for feeding vegetables to kids.
Yes, ragi is gluten-free
The ragi rotti will turn brittle if you pat the rotti thick or uneven. It is important to have a soft dough and pat the dough thin to get soft rotis.
Yes. These rottis are vegan. However, they are traditionally served with a dollop of butter.
If your tawa is hot, the dough will begin to cook and you will not be able to spread it. Always start with a cold tawa. Spread the dough and then put it on heat.
These ragi rottis are:
- very healthy and delicious
- very easy to make, even if you have never made roti before
Step by step instructions
1. In a large bowl, add ragi flour, onions, coconut, curry leaves, green chilli, and coriander leaves
2. Crumble the flour and mix everything well
3. Add the boiling water to the ragi flour and mix using a wooden spatula
4. Once the mixture is warm, combine everything well to form a very soft dough
5. Take ½ tablespoon oil on a fry pan or skillet. Take a ball of dough and place it on the tawa / skillet.
6. Now wet your hands and pat the dough to spread it evenly on the skillet
7. Place the skillet on medium heat and cook covered for about 3-4 minutes
8. Flip the rotti and cook covered for 2-3 minutes
Healthy, delicious, gluten-free, vegan ragi rotti served with chutney
- 2 cups ragi flour (finger millet)
- 2 onions finely chopped
- 3-4 green chilli finely chopped
- ¼ cup coriander leaves finely chopped
- 10-12 curry leaves finely chopped
- ½ cup coconut grated
- Salt to taste
- 2 cups water approximately
- 4 tablespoon oil or as needed
- In a large bowl, add ragi flour, onions, coconut, curry leaves, green chilli, and coriander leaves
- Crumble the flour and mix everything well
- Take 2 cups of water in a saucepan and bring it to a rolling boil. Add salt to it
- Add the boiling water to the ragi flour and mix using a wooden spatula
- Cover and let it sit for 5 minutes
- Once the mixture is warm, combine everything well to form a very soft dough
- Take ½ tablespoon oil on a fry pan or skillet. Take a ball of dough and place it on the tawa / skillet. Now wet your hands and pat the dough to spread it evenly on the skillet
- Place the skillet on medium heat and cook covered for about 3-4 minutes
- Remove the cover and flip the rotti and cook on other side for another 2-3 minutes till done
- Let the tawa cool down before making the next rotti
- Serve hot rottis with chutney of your choice
- Make sure the skillet is not hot before making the second rotti
- You can grease a baking sheet and spread the dough on it and then transfer it to the skillet