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Ragi rotti.
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5 from 38 votes

Ragi Rotti / Ragi Roti (Finger Millet Flatbread)

Ragi rotti (or ragi roti), a popular breakfast dish from the South Indian state of Karnataka, has been gaining popularity. 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 rotti is often served with flavorful chutneys, making it a versatile and nutritious meal to start the day with.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: Indian
Diet: Diabetic, Gluten Free, Hindu, Vegan, Vegetarian
Servings: 8 rottis
Calories: 207kcal
Author: Shilpa Kerur

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.

Notes

Since ragi is gluten-free, you cannot roll the kneaded dough like chapati or roti. It needs to be patted with hands and spread on a tawa.
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.
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.
See the tips section above for more useful tips to make this dish.

Nutrition

Calories: 207kcal | Carbohydrates: 26g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 281mg | Potassium: 128mg | Fiber: 3g | Sugar: 3g | Vitamin A: 44IU | Vitamin C: 9mg | Calcium: 15mg | Iron: 1mg