Ragi Rotti

ragi rotti

Ragi rotti, also known as ragi roti, is a delicious rotti that is packed with the goodness of ragi. As one of the ragi recipes, ragi rotti is a treat to eat. There are two versions of this roti: the plain and the masala types. The first, as the name indicates does not have any additional items. The second has dill and curry leaves and onions among others. Not only these items boost the taste of the ragi rotti, but also adds to the health value of the food.

For plain ragi roti, the dough can be rolled or it can be hand-beaten. The rolled-type does not require oil. For the hand-beaten, you have to use oil if you are not using the flour while beating the dough.

A point about how to make ragi roti is it can be cooked soft or crispy to suit your taste needs.

The topping of ghee or butter on a ragi rotti takes its taste to a greater level.

jolada rotti Jolada rotti, jowar roti, or bajra bhakri is said to offer excellent health benefits.
Coconut chutney, onion chutney and Indian chickpea curry have an excellent fit as side dishes for this roti. In addition to or in lieu of a side dish, use fresh curd / yogurt.

Do not have the time or interest to make a side dish? Use one or two chutney pudi(s) and curd. A pickle too can be used as a companion item for ragi roti.

Visit these other ragi recipes:

Soft Ragi Mudde
Ragi Malt
Ragi Dosa
Ragi Soup
Ragi Idli
Ragi Laddu
More Ragi Recipes

how to make ragi ambli
Ragi ambli is said to be nutritious
Drinking a glass of ragi ambli or porridge in the morning can be a great way to start a day. Here is the ragi ambli recipe.

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Number of Rotis: 4-5


1. Ragi flour / flour of finger millet, mundal, kezhvaragu, nachni or ragulu 1-and-1/2 to 2 cups
2. Onions, chopped, 2
3. Curry leaves, chopped, 2 sprigs
4. Coriander leaves, chopped, 1/4-of-a bunch
5. Green chilies, chopped, 2-3
6. Dill leaves / sabakki soppu / sabsige / savaa / sathakuppi sompa / sabasiege, chopped, 1/4-of-a bunch
7. Jeera / cumin seeds 1/4 teaspoon
8. Ginger, chopped, 1/2 teaspoon
9. Coconut gratings 2 tablespoons
10. Oil for cooking
11. Salt to taste
11. Water

How to make the Dough for Ragi Roti?

ragi rotti video

1. Add the chopped items, salt and jeera to about 1-and-1/2 cup of ragi flour (keep aside 2 tablespoons). Mix.

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2. Mix 2 tablespoons of ragi flour with 1 cup of water.

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Bring to boil while stirring continuously.

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Simmer for about 2 minutes.

Switch-off the stove.
3. Add the above mixture to the mixture in Step 2, mixing it with a spatula.

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Keep aside to cool.
4. Knead the mixture to form moderately-soft dough. If it becomes hard, add little water and mix. If it becomes too soft add little ragi flour and mix.

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Cover and keep aside for about 10 minutes.

Some ragi flour absorbs less water.

How to make Ragi Roti?

6. Make the balls which are larger than a chapati ball from the dough.

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7. Coat holige paper or butter paper or aluminium foil with oil.

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Ifyou wish to make thin rotis, do not use a cloth or plastic paper, because it will be difficult to remove the raw roti from it.
8. Place a ball on the center of the paper.

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Spread it evenly into a big circle of the desired thickness, using your fingers.

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Directly spread the dough into a rotti on the tava.

To spread the dough directly on the tava:

After cooking the first roti, keep the tava upside down under running water, to cool the tava.

Repeat the above process for each of the other roties.


Spread the dough into a rotti on a wet cotton cloth.


Spread the dough into a ragi rotti on an oiled plastic paper.

Because the dough sticks to the fingers while spreading, you have to dip your fingers in water or oil often and then continue to spread the dough.

Make a hole in the center of the spread roti with your finger, because such a gap helps in a faster cooking.
9. Heat a tava, which you use for making dosa or chapati, till it becomes hot.

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10. If you have used the holige paper or the cloth for making roti:

- Take the paper or cloth gently by lifting a corner with one hand and passing the other hand underneath the paper / cloth
- Place it up-side down on the tava and peel or remove the paper / cloth.

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If you have used the plastic paper for making roti:

- Place the paper up-side down on your hand, so the spread rotti will be on your hand
- Gently remove the paper
- Place the rotti on the tava.

Whether you use holige paper or cloth or plastic paper for making roti,make sure your fingers or hand does not touch the tava, as it will be hot.

Keep the flame between medium and high.
11. Cover the tava with a plate.

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Wait for few minutes.

Remove the plate. Pour 1/4 teaspoon of oil on the ragi roti.

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Flip the rotti with a spatula, if its surface color has changed.
12. ragi rotti s12b

Flip the rotti again after a few minutes. Pour 1/4 teaspoon of oil on the rotti.

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Cook till a few dark brown spots appear on both sides.

Ragi rotti is ready.

ragi rotti final

TIPS Ragi Rotti
1. Do not flip the ragi roti before its surface changes color, because the roti may break.
2. Add mint or methi leaves and carrot gratings to the dough, if you wish to increase the nutritional value of the rotti.