Tikkar Roti
A rustic, gluten-free flatbread from Rajasthan made with finger millet flour. These hearty rotis have a slightly nutty, earthy flavor and a satisfyingly crisp exterior. Traditionally cooked on a dry tawa, Tikkar Roti pairs beautifully with garlic chutney, jaggery, or a simple bowl of dal.
For 4 servings
- prep · ~5 min
Prepare the dough.
In a large bowl, combine the finger millet flour, chopped onion, green chili, coriander leaves, salt, and cumin seeds. Mix well. Gradually add warm water, a little at a time, and knead into a semi-soft, pliable dough. Finger millet flour is gluten-free, so it won't be stretchy. Rest the dough for 5 minutes.
TIPKnead the dough while the flour is still warm for a better texture. If the dough cracks while rolling, add a few drops of water. - prep · ~5 min
Portion and flatten the dough.
1.Divide the dough into 4 equal balls.2.Place one ball between two polythene sheets and press with your palm to flatten.3.Gently pat and press with your fingers to shape into a round disc, about 5-6 inches in diameter and slightly thicker than a regular roti.4.Slowly peel off the top polythene sheet.TIPThicker rotis (about 3-4 mm) cook better and stay softer inside. Don't try to make them paper-thin like wheat rotis. - fry · ~6 min
Cook the roti on a hot tawa.
1.Heat a tawa over medium heat until hot.2.Carefully transfer the flattened dough disc onto the hot tawa by flipping the polythene sheet.3.Let it cook for 1-2 minutes until the underside is lightly golden and small bubbles appear.4.Flip the roti using a flat spatula and cook the other side for another minute.5.Apply about 0.5 tablespoon of ghee on the cooked side, spread it, and flip again.TIPUse medium-low heat to ensure the roti cooks through without burning. Finger millet flour takes slightly longer to cook than wheat. - fry · ~3 min
Roast until crisp and golden.
1.Press the edges of the roti gently with a spatula or kitchen towel to ensure even cooking.2.Cook until both sides are golden brown, crisp on the outside, and cooked through.3.Apply the remaining ghee on the second side and press gently once more.TIPPressing the edges helps the heat reach the center. A well-cooked Tikkar will have dark brown spots and a firm texture. - serve
Serve immediately.
Remove from the tawa and serve the Tikkar Roti hot. It tastes best fresh off the griddle with a dollop of white butter, jaggery, or spicy garlic chutney. If making ahead, stack them and wrap in a clean kitchen towel to keep warm.
TIPTikkar Roti hardens as it cools. Reheat on a dry tawa for a few seconds to restore its crispness.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Knead the dough while the flour is still warm for a better texture.
- 2If the dough cracks while rolling, add a few drops of water.
- 3Thicker rotis (about 3–4 mm) cook better and stay softer inside; don't make them paper-thin.
- 4Use medium-low heat to ensure the roti cooks through without burning.
- 5Press the edges gently with a spatula to help the heat reach the center.
- 6Serve immediately; reheat on a dry tawa for a few seconds to restore crispness.
Adapt it for your goals.
Low-oil
Skip the ghee drizzle and cook entirely on a dry tawa for a leaner version. The roti will be less crisp but still deliciously earthy.
high proteinHigh-protein
Add 2 tablespoons of roasted and powdered peanuts or chickpea flour (besan) to the dough for an extra protein boost while keeping the texture similar.
jainJain
Omit the onion and garlic chutney; replace onion with finely chopped bottle gourd (lauki) or carrot for a Jain-friendly version that still adds moisture.
veganVegan
Use vegetable oil instead of ghee for roasting, keeping the roti fully plant-based without losing its crisp exterior.
Why this is on our healthy list.
Gluten-Free Grain
Made entirely from finger millet (ragi), a naturally gluten-free flour that is gentle on digestion and suitable for those with gluten sensitivities.
Rich in Calcium
Finger millet is known for its high calcium content, which supports bone health and is especially beneficial in vegetarian diets.
Good Source of Dietary Fiber
The whole-grain millet flour provides dietary fiber, aiding in steady digestion and promoting a feeling of fullness.
Low in Fat from Base Ingredients
The main dough contains no added fats—only optional ghee for roasting—making it a naturally low-fat flatbread base.
Frequently asked questions
Finger millet flour is gluten-free, so the dough lacks elasticity. Ensure you add enough warm water and rest the dough for at least 5 minutes. If still cracking, dab a few drops of water onto the cracks before pressing.
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