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Ragi Roti Recipe
Ragi Roti is a healthy breakfast dish made using ragi flour, onion, curry leaves, green chillies and salt. It is soft but little chewy and has a mild nutty taste, these are healthy, gluten fren and tastes so good. This roti recipe is really good for breakfast or even as light snack when you feel hungry and want something wholesome and filling.
These rotis are 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 flavour 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 great choice.
[feast_advanced_jump_to]About Ragi Roti
Ragi Roti is a traditional Indian flatbread made from ragi flour. Making dishes using ragi flour or finger millet flour is very common in South India. The texture is soft if cooked right. It has small nutty taste which is different from wheat roti. Ragi roti can be made quickly and can make for a healthy breakfast or snack.
Taste is earthy and nutty from ragi while onions and green chillies add mild sweetness and spice. Curry leaves gives fresh aroma which makes it more tasty. It is different from normal roti and feels wholesome. You can eat it plain or with any chutney. I served it with onion thokku and it was so good.
You can make small changes if you want. You can add grated carrot or beetroot to make it little more healthy and look colourful. You can add pinch of turmeric powder or cumin powder for extra flavour. 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 Video
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. I used homemade sprouted ragi flour which I had in hand.
- Onion - I have added chopped onion for sweetness and small crunch. It balances 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 fresh aroma and flavour. You can skip if not available, roti still tastes good.
- Oil - I added for toasting the roti and greasing butter paper, you can use any oil of your choice.
- Salt - to balance the taste.
- Water - Hot water is added to ragi flour to make the dough.
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How to make Ragi Roti Step by Step
1.To a mixing bowl - add 1 cup ragi flour, add 1 medium sized onion chopped finely, 1 big green chilli, 1 tablespoon curry leaves and required salt to taste.
2.Mix this well first.
3.Add hot water little by little.
4.Mix with spatula well first until no dry flour is seen.
5.By now it will be warm enough to handle with hand.
6.Gather together to form a dough.
7.Divide into 4 equal portions.Make big lemon sized balls.
8.Grease the butter paper with few drops of oil. Place the ball and flatten it. Start patting it with your fingers.
9.It should be slightly thick like this. You can make 2 rotis at a time so that you can alternate them while one is getting cooked in the tawa.
10.Heat dosa tawa and drizzle few drops oil.
11.Carefully transfer the butter paper with roti side down. Gently peel the paper.
12.Drizzle oil at the sides and on top.
13.Cook covered for 2 minutes.
14.Flip over and cook. Toast the rotis on both the sides till golden spots appear here and there, drizzle oil.
15.Ragi roti is ready!
Expert Tips
- Flour - Any ragi flour is good to use make sure it is not fine. You can use regular ragi flour or sprouted ragi flour.
- Dough - I keep the dough moist and sticky. You can adjust water accordingly and mix. If dough is too tight then it will have more cracked edges while pressing.
- Flattening - I grease my fingers with little oil / water while flattening so it does not stick.
- Cooking on tawa - I drizzle oil on tawa and cook in medium flame. Flip only when one side is cooked.
- Making rotis - You can make two at same time and alternate while cooking. I usually make it around 3-4 inches in diameter. But it is purely your preference, you can make it big too.
- Storing leftover- I keep the leftover in fridge for 1-2 days. Reheat on tawa before serving.
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. You can even add ½ teaspoon red chilli powder replacing chillies.
2.Can I make dough ahead?
Yes, you can keep dough in fridge few hours. Bring to room temperature, sprinkle little water mix well then proceed. Storing the dough for long hours in fridge is not recommended as it may dry up.
3.Can I add vegetables?
Yes, carrot, cabbage, beetroot or zucchini grated works. Just make sure dough is not too wet.
4.Can I use wheat flour?
You can, but taste will be different. Adding wheat flour is a different recipe. THis ragi roti is traditionally made using only ragi flour.
5.Can I freeze cooked roti?
Yes, but if you want to freeze then half cook the rotis and stack them between butter paper and store in freezer. When you want to serve, thaw it then cook and serve.
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📖 Recipe Card
Ragi Roti Recipe
Ingredients
- 1 cup ragi flour (finger millet flour)
- 1 medium sized onion finely chopped
- 1 green chilli finely chopped
- 1 tablespoon curry leaves finely chopped
- salt to taste
- hot water as needed
- oil to toast
Instructions
- To a mixing bowl - add 1 cup ragi flour, add 1 medium sized onion chopped finely, 1 big green chilli, 1 tablespoon curry leaves and required salt to taste.
- Mix this well first.
- Add hot water little by little.
- Mix with spatula well first until no dry flour is seen.
- By now it will be warm enough to handle with hand.
- Gather together to form a dough.
- Divide into 4 equal portions.Make big lemon sized balls.
- Grease the butter paper with few drops of oil. Place the ball and flatten it. Start patting it with your fingers.
- It should be slightly thick like this. You can make 2 rotis at a time so that you can alternate them while one is getting cooked in the tawa.
- Heat dosa tawa and drizzle few drops oil.
- Carefully transfer the butter paper with roti side down. Gently peel the paper.
- Drizzle oil at the sides and on top.
- Cook covered for 2 minutes.
- Flip over and cook. Toast the rotis on both the sides till golden spots appear here and there, drizzle oil.
- Ragi roti is ready!
Video
Notes
- Flour - Any ragi flour is good to use make sure it is not fine. You can use regular ragi flour or sprouted ragi flour.
- Dough - I keep the dough moist and sticky. You can adjust water accordingly and mix. If dough is too tight then it will have more cracked edges while pressing.
- Flattening - I grease my fingers with little oil / water while flattening so it does not stick.
- Cooking on tawa - I drizzle oil on tawa and cook in 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 serving.
Nutrition
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