Ragi Roti

Name: Ragi Roti
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 2 cup ragi flour (finger millet flour); 1.25 cup water (hot, for kneading); 1 pcs onion (medium, finely chopped); 2 pcs green chili (finely chopped); 2 tbsp coriander leaves (finely chopped); 0.5 tsp cumin seeds; 0.5 tsp salt; 3 tsp oil (for cooking rotis)

RATING

4.5/5(93)

TASTE SCORE

8/10

Soft, earthy flatbreads made from finger millet flour. These slightly nutty rotis have a beautiful dark brown hue and a tender texture that pairs wonderfully with curries, chutneys, and pickles. A nutritious everyday bread from South Indian kitchens that's naturally gluten-free and packed with calcium.

PREP

10m

COOK

20m

SERVES

2 PIECES

272 cal

SERVINGS

INGREDIENTS

For 4 servings

2 cupragi flour · finger millet flour1.25 cupwater · hot, for kneading1 pcsonion · medium, finely chopped2 pcsgreen chili · finely chopped2 tbspcoriander leaves · finely chopped½ tspcumin seeds½ tspsalt3 tspoil · for cooking rotis

NUTRITION · PER SERVING

272

CALORIES · 2 PIECES

Protein7g · 10%

Carbs48g · 71%

Fat6g · 20%

Fiber3g

Sugar2g

Saturated fat1g

Cholesterol0mg

Sodium297mg

Potassium199mg

Phosphorus181mg

How we calculate →

METHOD · 6 STEPS

mix · ~2 min
Mix the dry ingredients.
1.In a large mixing bowl, combine 2 cups ragi flour with salt, cumin seeds, chopped green chili, onion, and coriander leaves.
2.Mix well until everything is evenly distributed.
knead · ~9 min
Knead the dough with hot water.
1.Make a well in the center and gradually pour hot water while mixing with a spoon.
2.Once cool enough to handle, knead by hand for 3-4 minutes into a soft, pliable dough.
3.The dough should be smooth and not sticky. Cover and rest for 5 minutes.
TIPHot water is key — it partially cooks the flour and makes the dough easier to handle without cracking.
prep · ~3 min
Divide and shape the dough balls.
1.Divide the dough into 8 equal portions.
2.Roll each portion into a smooth ball between your palms.
prep
Roll each roti between parchment sheets.
1.Place one dough ball between two sheets of parchment paper.
2.Gently press with your palm, then use a rolling pin to roll into a thin round about 5-6 inches across.
3.Peel off the top parchment carefully. If edges crack, pinch them back together.
TIPRagi dough has no gluten, so it won't stretch like wheat dough. Rolling between sheets prevents sticking and tearing.
fry · ~20 min
Cook the roti on a hot tawa.
1.Heat a tawa over medium-high heat until hot.
2.Carefully transfer the rolled roti onto the hot tawa, peeling away the second parchment.
3.Cook for about 45-60 seconds until you see bubbles and the edges look dry.
4.Flip the roti and cook the other side for another 45 seconds.
5.Drizzle 1/4 teaspoon oil around the edges, flip once more, and press gently with a spatula for 30 seconds.
6.Remove to a plate. Repeat with remaining dough balls.
TIPKeep the heat on medium-high — too low and the roti dries out, too high and it burns before cooking through.
serve
Serve warm with accompaniments.
Stack the rotis on a plate and serve immediately while warm. They pair beautifully with coconut chutney, tomato-onion chutney, or any vegetable curry.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use boiling hot water for the dough — it gelatinizes the starch and makes the ragi dough pliable.
2
Roll between parchment sheets; ragi dough cracks easily and this method prevents sticking without extra flour.
3
If the edges crack while rolling, gently pinch them back together before transferring to the tawa.
4
Cook on a medium-high tawa — too low heat dries the roti out, too high burns it before it cooks through.
5
Stack cooked rotis in a cloth-lined casserole to keep them soft and warm while you finish the batch.
6
Make a batch of dough ahead; store tightly wrapped in the fridge for up to 2 days for quick rotis.

RECIPE VARIATIONS