Ragi Rotti (Finger Millet Flatbread)

Ragi rotti (finger millet flatbread) step-by-step recipe with photos.

Make your brunch time exciting with the super healthy ragi rotti (finger millet flatbread) along with coconut & coriander chutney. Ragi is amazingly healthy, nutritious, and tasty – highly recommended for diabetics. This high protein, low GI superfood is so delicious!!

Ragi is one of the staples in Karnataka and cooked in so many ways. But my favorite is the rotti or flatbread. This dish is most popular in rural parts of southern Karnataka. Ragi rotti is prepared in the same way as akki rotti. This flavorful and balanced flatbread is a must-try.

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. Also, we need to use hot water to knead the dough rather than cold water. I first combine ragi flour, onions, curry leaves, green chilli, coriander leaves and grated coconut in a bowl. I then add hot water, bring it together, and knead it to a smooth dough. I pinch out a big ball of dough, pat it out in a tawa/griddle, and cook on both sides until done.

Ragi rotti (finger millet flatbread) step-by-step recipe with photos

1. Add boiling water to the ragi mixture

2. Mix well to form a soft dough

3. Add a tbsp of oil on the skillet and gently pat a the dough to evenly spread it

4. Cook covered for 3-4 minutes till one side is done

5. Flip the rotti and cook covered for 2-3 minutes

Healthy, delicious, gluten-free, vegan ragi rotti served with coconut-coriander chutney

Ragi rotti

Shilpa

Ragi is amazingly healthy, nutritious and tasty – highly recommended for diabetics. This high protein, low GI super food is so delicious.

5 from 1 vote

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Course Breakfast

Cuisine Indian, Karnataka

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Ingredients

  

1x2x3x

• 2 cups ragi flour (finger millet)
• 3-4 green chilli finely chopped
• 2 onions finely chopped
• A handful coriander leaves finely chopped
• 10-12 curry leaves finely chopped
• ¼ cup coconut grated
• Salt to taste
• 2 cups water approximately
• 4 tbsp oil or as needed

Instructions

 

• Mix all the ingredients except water and oil. Set aside
• Boil water in a sauce pan. Add the boiling water to the ragi flour and mix well to form a soft dough
• Take one tbsp oil on a fry pan or skillet. Take a ball of dough and place on it. Now wet you hands and pat the dough to spread it evenly on the skillet
• Place the skillet on medium flame 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
• Serve hot rottis with coconut-coriander chutney and a dollop of butter (Click here for the chutney recipe)

Notes

• Adjust the water depending on the dough consistency
• Make sure the skillet is not too 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

Nutrition Facts

Ragi rotti

Amount Per Serving

Calories 225 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Sodium 54mg2%

Potassium 232mg7%

Carbohydrates 37g12%

Fiber 1g4%

Sugar 2g2%

Protein 4g8%

Vitamin A 38IU1%

Vitamin C 23mg28%

Calcium 173mg17%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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