Authentic Ragi Recipe – Easy Gluten-Free Flatbread with Ragi Flour

Last Updated on 4 months by Neha Deshmukh

Authentic Ragi Recipe – Easy Gluten-Free Flatbread with Ragi Flour

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Ragi Roti. It’s a simple, rustic flatbread made with ragi flour, and it’s been a staple in my family for generations. I remember my grandmother making these for us when we were kids, and the aroma always filled the house with warmth. It’s not just delicious, but also incredibly good for you! Let’s dive in, shall we?

Why You’ll Love This Recipe

This Ragi Roti recipe is a winner for so many reasons. It’s unbelievably easy to make, even if you’re new to Indian cooking. It’s naturally gluten-free, making it a fantastic option for those with dietary restrictions. Plus, ragi is a nutritional powerhouse! You’ll feel good about what you’re eating, and your taste buds will thank you too.

Ingredients

Here’s what you’ll need to make these delightful rotis:

• 1 cup ragi flour (approx. 120g)
• 2 cups water (480ml)
• Salt to taste
• 1 teaspoon ghee (optional, approx. 5ml)

Ingredient Notes

Let’s talk a little about each ingredient, because even small details can make a big difference!

Ragi Flour: Health Benefits & Varieties

Ragi, also known as finger millet, is a fantastic grain. It’s packed with calcium, iron, and fiber. You can find ragi flour easily in most Indian grocery stores, and increasingly in health food stores too. There are different varieties – some are lighter in color, others darker. They all work well, so use what you can find!

Water: Quality Considerations

Good quality water is key for any recipe. Filtered water is always a good choice.

Salt: Types & Usage in Indian Cooking

I usually use regular table salt, but you can also use Himalayan pink salt for added minerals. A pinch really enhances the flavour!

Ghee (Optional): Traditional Flavor & Alternatives

Ghee adds a lovely richness and flavour to the rotis. But if you’re vegan or prefer not to use ghee, you can skip it or substitute with a teaspoon of oil like coconut or sunflower oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prepare a ragi slurry. In a pan, mix 2 teaspoons of ragi flour with 2 cups of water and a pinch of salt. Give it a good stir to ensure there are no lumps.
2. Now, bring the slurry to a boil over medium heat. Keep an eye on it, stirring occasionally to prevent sticking.
3. Once boiling, sprinkle the remaining ragi flour over the liquid. Don’t stir! Let it cook undisturbed for 3-4 minutes. This is a crucial step for getting the right texture.
4. Now for the muscle work! Mix vigorously with a wooden stick (or a sturdy spoon) until the mixture is smooth and free of lumps. It will take a little effort, but it’s worth it.
5. Cover the pan and steam the dough on low heat for 6-7 minutes. Then, turn off the heat and let it rest for another 5 minutes. This allows the flour to fully hydrate.
6. Carefully transfer the hot dough to a plate that’s been lightly brushed with water. This prevents sticking. Knead the dough, optionally adding a teaspoon of ghee for extra softness and flavour. Be careful, it will be hot!
7. Shape the dough into medium-sized balls. Serve warm with your favourite accompaniments.

Expert Tips

Here are a few things I’ve learned over the years to help you make the perfect Ragi Roti:

Achieving the Perfect Dough Consistency

The dough should be soft and pliable, but not sticky. If it’s too dry, add a little more water, a teaspoon at a time. If it’s too sticky, add a little more ragi flour.

Preventing Lumps in Ragi Dough

The key is to cook the slurry properly and mix vigorously. Don’t be afraid to put some elbow grease into it!

Steaming vs. Cooking: Understanding the Difference

Steaming the dough helps to gelatinize the starches in the ragi flour, resulting in a softer roti.

Kneading Techniques for Soft Ragi Rotis

Kneading is important! It develops the gluten-free structure of the roti.

Variations

Want to switch things up? Here are a few ideas:

Vegan Ragi Recipe

Simply omit the ghee and use a little oil instead.

Gluten-Free Assurance & Celiac-Friendly Tips

Ragi is naturally gluten-free, but always check the packaging to ensure it hasn’t been processed in a facility that also handles gluten-containing grains.

Spice Level: Adding Chili for a Kick

Add a pinch of chili powder or finely chopped green chilies to the dough for a spicy kick. My friend, Priya, loves adding a dash of red chili flakes!

Regional Variations: Karnataka, Andhra Pradesh, Tamil Nadu

Ragi roti is popular across South India, with slight variations in each region. Some people add grated vegetables like carrots or onions to the dough.

Festival Adaptations: Incorporating Ragi into Special Occasions

During festivals, some families make smaller, decorative ragi rotis.

Serving Suggestions

Ragi roti is incredibly versatile. Here are a few of my favourite ways to enjoy it:

Ragi Roti with Rasam: A Classic Combination

This is a match made in heaven! The tangy rasam complements the earthy flavour of the ragi roti perfectly.

Pairing with Sambar & Chutneys

Sambar and various chutneys (coconut, tomato, mint) are also fantastic accompaniments.

Ragi with Curd/Yogurt: A Light & Healthy Meal

For a lighter meal, enjoy ragi roti with a side of curd or yogurt.

Ragi as a Side with Vegetable Dishes

Ragi roti makes a great side dish with any Indian vegetable curry.

Storage Instructions

Storing Ragi Flour

Store ragi flour in an airtight container in a cool, dry place. It will stay fresh for several months.

Storing Cooked Ragi Rotis

Cooked ragi rotis are best enjoyed fresh. However, you can store them in an airtight container in the refrigerator for up to 2 days.

Freezing Ragi Rotis for Later Use

You can freeze ragi rotis for longer storage. Wrap them individually in plastic wrap and then place them in a freezer-safe bag. They will keep for up to a month. Reheat on a tawa or in a microwave.

FAQs

Let’s answer some common questions:

What is Ragi and why is it good for me?

Ragi is a highly nutritious grain, rich in calcium, iron, fiber, and antioxidants. It’s great for digestion, bone health, and overall well-being.

Can I use a different type of flour with Ragi?

You can experiment with adding a small amount of other gluten-free flours like jowar or bajra flour, but ragi flour should be the main ingredient.

My Ragi dough is too sticky, what did I do wrong?

You may have added too much water. Add a little more ragi flour, a teaspoon at a time, and knead until the dough reaches the right consistency.

How can I make Ragi rotis softer?

Steaming the dough properly and adding a little ghee while kneading can help make the rotis softer.

Is Ragi suitable for people with diabetes?

Yes, ragi has a low glycemic index, making it a good choice for people with diabetes. However, it’s always best to consult with a healthcare professional.

I hope you enjoy making this Ragi Roti recipe as much as I do! It’s a simple, healthy, and delicious way to experience the flavours of India. Happy cooking!