Ragi rotti (or ragi roti), a popular breakfast dish from the South Indian state of Karnataka, has been gaining popularity for its delicious taste.
This unleavened flatbread is made from gluten-free ragi flour or finger millet flour and is a staple in the rural areas of southern Karnataka. In addition, ragi roti is often served with flavorful chutneys, making it a versatile and nutritious meal to start the day with.
Ragi rotti is a traditional breakfast dish that originated in the southern Indian state of Karnataka. Ragi roti is especially popular in the rural areas of southern Karnataka, where it is often eaten with a variety of chutneys, curries, and vegetables.
There are two ways of preparing this millet roti - one by rolling them and the other by spreading them directly on tawa and cooking. Here, I am sharing the second method, where I make the dough very soft and spread it directly on the tawa/frying pan. Making it this way is very easy and can be made even if you have never made roti.
My go-to accompaniment with ragi roti is peanut chutney; however, they can be paired with coconut chutney or any chutney of your choice.
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Why you will love this recipe?
- This breakfast meal is both vegan and gluten-free, and it has the added benefit of keeping you feeling full for a longer period of time.
- Making it is a breeze, even if you're not experienced in preparing roti.
Ingredients
Ragi flour: Also called nachni atta or finger millet flour, this is the main ingredient.
Onions: Use finely chopped red onions to make the roti.
Coconut: Freshly grated coconut adds a mild sweetness and balances the earthy ragi flavor.
Herbs: Finely chopped curry leaves, coriander leaves, and green chili is used. Adjust the amount of chili as per your preference.
How to make ragi roti
Step 1: In a large bowl, add ragi flour, onions, coconut, curry leaves, green chili, and cilantro. Crumble the flour and mix everything well (images 1 and 2).
Step 2: Add the boiling water to the ragi flour and mix using a wooden spoon. Once the mixture is warm, combine everything well to form a very soft dough (images 3 and 4).
Step 3: Take ½ tablespoon oil on a
Step 4: Place the skillet on medium heat and cook covered for about 3-4 minutes. Flip the rotti and cook covered for 2-3 minutes (images 7 and 8).
Delicious, gluten-free, vegan ragi rotti is ready to be served.
Expert Tips
The dough has to be very soft so that it can be easily spread on the tawa. The ratio I have shared here in this recipe gives perfect dough consistency.
Make sure you use hot water to knead the dough and not cold water. Chop the onions finely, or the nachni roti will tear when patting on tawa.
Always start with a cold tawa/frying pan. If the tawa is hot, the dough will begin to cook, and you will not be able to spread it. After cooking one roti, let the tawa cool down before you start spreading the next one. I prefer to use two tawas to make the rottis quickly.
Wet your hands before spreading the dough. This way, it will spread easily, and also, the dough will not stick to your hands.
Pro-tip: Add grated carrots, beetroot, finely chopped capsicum, and other veggies of your choice to this ragi roti recipe.
Check out more delicious breakfast recipes here.
Recipe FAQs
Yes. This finger millet roti (ragi rotis) gluten-free.
The ragi rotti will turn brittle if you pat the rotti thick or unevenly. It is important to have a soft dough and pat the dough thinly to get soft rotis.
Yes. These rotis are vegan. However, they are traditionally served with a dollop of butter.
If your tawa is hot, the dough will begin to cook, and you will not be able to spread it. Always start with a cold tawa. Spread the dough and then put it on heat.
More recipes using finger millet
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Recipe card
Ragi Rotti / Ragi Roti (Finger Millet Flatbread)
Ingredients
- 2 cups ragi flour finger millet flour
- 2 red onions finely chopped
- 3-4 green chili finely chopped
- ¼ cup cilantro finely chopped
- 1 sprig curry leaves finely chopped
- ½ cup coconut grated
- ¾-1 teaspoon salt adjust as per taste
- 2 cups water approximately
- 4 tablespoon oil
Instructions
Make the dough:
- In a large bowl, add ragi flour, onions, coconut, curry leaves, green chili, and cilantro (coriander leaves). Crumble the flour and mix everything well.
- Take 2 cups of water in a saucepan and bring it to a rolling boil. Add salt to it.
- Add the boiling water to the ragi flour and mix using a wooden spatula. Cover and let it sit for 5 minutes
- Once the mixture is warm, combine everything well to form a very soft dough.
Make the rotti:
- Take ½ tablespoon of oil on a frying pan or tawa. Take a ball of dough and place it on the tawa. Now wet your hands and pat the dough to spread evenly on the tawa.
- Place the tawa on medium heat and cook covered for about 3-4 minutes.
- Remove the cover and flip the rotti and cook on another side for another 2-3 minutes till done.
- Let the tawa cool down before making the next rotti.
- Serve hot rottis with chutney of your choice.
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