Healthy whole grain ragi roti is a breakfast food from karnataka cuisine. Ragi is a gluten free grain known as finger millet. These flat breads are gluten free and can be eaten with a chutney or dal for breakfast or lunch. In this post, I have shared 2 ways to make them.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 30 minutes
  • Yield: 4 · 4 ragi roti
  • Category: Main Course
  • Cuisine: South Indian

Ingredients

  • ½ cup (70 grams) fine ragi flour ((finger millet flour))
  • ½ cup (120 ml) water ((1 to 2 tablespoons more as needed))
  • ¼ teaspoon salt ((adjust to taste, more if making masala roti))
  • 1 teaspoon (5 ml) oil ((+ 2 tsps more to toast))
  • ¼ teaspoon cumin seeds ((jeera))
  • 2 tablespoons onion (fine chopped)
  • 1 small green chili (fine chopped, deseed if needed)
  • 2 tablespoons carrot (grated or coconut (optional))
  • 2 tablespoons coriander leaves (finely chopped)

Method

Preparation

  1. Pour water to a pot and add salt & oil. Bring to a rolling boil and add the flour.
  2. Turn off the heat and using a sturdy spoon or a silicon spatula begin to incorporate the flour into the water until no more dry flour is visible. If it is too dry, splash 1 to 2 tablespoons of water.
  3. Scrape off all the dough from the spoon and add to the bowl. Cover and let rest until the temperature cools down to a slightly hot or warm temperature (not cold). Add little flour to a wide small plate and keep aside.

How to make Ragi Roti

  1. Remove the dough to the rolling board and mix well with your hand until it looks very smooth. Divide to 4 equal portions and keep them covered in the same pot.
  2. Smoothen each portion & roll to a ball, flatten it and dip in flour. Shake off the excess and roll to a 6 inch moderately thick ragi roti, moving it often to prevent sticking. (check pics or video)
  3. If the dough sticks, sprinkle some flour lightly as you roll. Transfer to the counter and make the rest.
  4. Heat a tawa/griddle on a medium high heat. Dust up the excess flour if any from the surface of the roti and transfer to the pan.
  5. Let cook for 30 to 35 seconds, turn/flip it to the other side and press down gently all over with a spatula. Turn it again and cook until puffed. If it does not puff, press down again all over until it begins to puff.
  6. Remove to a wired rack and spread ghee if you want. Repeat toasting the ragi roti the same way. Serve them hot or cold with a vegetable curry or a meat curry accompanied by plenty of veggies.

Masala Ragi Rotti

  1. To make Masala roti, make the dough as mentioned above and add the other ingredients and mix well.
  2. Divide the dough to 3 portions. Place a dough ball over a greased parchment paper or banana leaf. Begin to spread with your fingers to a thin roti of 6 to 7 inches. If you want make 3 holes across the center.
  3. Heat a pan and invert the ragi roti over it (parchment paper up). Press down gently with your hand and pull off the parchment carefully.
  4. Pour 1 teaspoon ghee or oil all over including into the wholes. On a medium heat cook covered for 4 to 5 mins, turning to the other side after 3 mins. Remove when they have golden spots.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.