Ragi Roti Recipe – Easy Finger Millet Flatbread with Onion & Chilies

Last Updated on 1 month by Neha Deshmukh

Ragi Roti Recipe – Easy Finger Millet Flatbread with Onion & Chilies

Hey everyone! If you’re looking for a healthy and delicious flatbread that’s a little different from your usual roti, you have to try this Ragi Roti recipe. I remember the first time I made this – I was a bit intimidated by working with ragi flour, but honestly, it’s so much easier than I thought! And the nutty, slightly sweet flavor? Absolutely addictive. Let’s get cooking!

Why You’ll Love This Recipe

This Ragi Roti isn’t just tasty; it’s packed with goodness. It’s a fantastic way to incorporate a superfood into your daily diet. Plus, it’s naturally gluten-free, making it a great option for those with sensitivities. It’s a simple, rustic flatbread that’s perfect for a quick weeknight meal or a hearty weekend breakfast.

Ingredients

Here’s what you’ll need to make these delicious Ragi Rotis:

• 1 bowl finger millet flour (ragi flour) – about 150-200g
• 1 medium onion, finely chopped
• 2 green chillies, finely chopped (adjust to your spice preference!)
• 2 tablespoon fresh coriander leaves, chopped
• Salt to taste
• Water as needed (about ½ – ¾ cup)
• 2 tablespoon oil

Ingredient Notes

Let’s talk ingredients! A few little tips I’ve picked up over the years…

Ragi Flour (Finger Millet) – Health Benefits & Selection

Ragi flour is a nutritional powerhouse! It’s rich in calcium, iron, and fiber. When buying, look for a good quality, finely ground ragi flour. You can usually find it in Indian grocery stores or online. A darker color generally indicates a more nutritious flour.

Onion & Green Chilies – Regional Variations & Spice Levels

I love using red onions for a little extra sweetness, but any onion will work. Green chilies are where you can really customize the heat. My family prefers a milder flavor, so I often remove the seeds. In some regions, people also add a touch of ginger along with the green chilies for an extra zing!

Oil – Choosing the Right Oil for Ragi Roti

Traditionally, ghee is used for making rotis, which adds a lovely flavor. But any cooking oil with a high smoke point works well – think sunflower oil, peanut oil, or even avocado oil. I usually go with sunflower oil for everyday cooking.

Step-By-Step Instructions

Alright, let’s make some roti!

1. First, in a mixing bowl, combine the finely chopped onions, green chilies, coriander leaves, and salt. Don’t be shy with the coriander – it adds a beautiful freshness!
2. Add the ragi flour to the bowl and mix everything together really well. Get your hands in there – it’s the best way to ensure everything is evenly distributed.
3. Now, gradually add water while kneading. You want to form a soft, non-sticky dough. This might take a little practice, but don’t worry if it’s not perfect right away.
4. Once the dough comes together, divide it into equal portions – I usually make about 6-8 rotis from this quantity. Roll each portion into a smooth ball.
5. Grease a cool tawa (flat griddle) with a little oil. This is important! A cool tawa prevents the roti from sticking. Now, flatten a dough ball directly on the tawa using your fingers. Don’t worry about making it perfectly round – rustic is beautiful!
6. Turn on the heat to medium. Cook the roti for a minute or two, until you see the edges start to lift.
7. Drizzle a little oil around the edges and flip the roti. Cook the other side until you get those lovely golden spots.
8. Repeat this process, cooling the tawa between each roti, until all the dough is used up.

Expert Tips

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

Achieving the Perfect Roti Texture

The key to a soft roti is a well-kneaded dough and a properly heated tawa. Don’t rush the kneading process – it develops the gluten (even though ragi is gluten-free, the kneading helps with texture).

Troubleshooting Sticky Dough

If your dough is too sticky, add a little more ragi flour, one tablespoon at a time. If it’s too dry, add water, a teaspoon at a time.

Mastering the Tawa Temperature

Medium heat is your friend! Too high, and the roti will burn before it cooks through. Too low, and it will become hard.

Variations

Let’s get creative!

• Vegan Ragi Roti: Simply ensure you’re using oil instead of ghee.
• Gluten-Free Ragi Roti: This recipe is naturally gluten-free! Just double-check your ragi flour source to ensure it hasn’t been processed in a facility that also handles gluten.
• Spice Level Adjustments: Feel free to add more or fewer green chilies, or even a pinch of red chili powder, to adjust the spice level to your liking.
• Festival Adaptations (e.g., Makar Sankranti): During Makar Sankranti, some families add a little sesame seed paste to the dough for extra flavor and warmth.

Serving Suggestions

Ragi Roti is incredibly versatile. Serve it hot with:

• Your favorite chutney (I love coconut chutney with this!)
• A comforting bowl of dal
• A flavorful vegetable curry
• Or simply enjoy it with a dollop of yogurt.

Storage Instructions

Leftover Ragi Rotis can be stored in an airtight container at room temperature for a day or two. To reheat, lightly warm them on a tawa or in a microwave.

FAQs

Let’s answer some common questions!

What are the health benefits of Ragi flour?

Ragi flour is incredibly nutritious! It’s a great source of calcium, iron, fiber, and antioxidants. It’s also known for its slow-release carbohydrates, which help keep you feeling full and energized.

Can I make Ragi Roti without onion and garlic?

Absolutely! This recipe is easily adaptable. Simply omit the onion and green chilies. You can add other herbs and spices, like cumin or coriander powder, for extra flavor.

How can I prevent the Roti from becoming hard?

Make sure you’re not overcooking the roti. Cook it on medium heat until it’s lightly browned and slightly puffed up. Also, storing it properly in an airtight container helps.

What is the best way to knead Ragi Roti dough?

Kneading with the heel of your hand is the most effective way to develop the dough. Add water gradually and knead for at least 5-7 minutes until the dough is smooth and pliable.

Can I use a rolling pin instead of flattening with my fingers?

You can! But flattening with your fingers gives the roti a more rustic and authentic texture. If you prefer using a rolling pin, lightly dust the surface with ragi flour to prevent sticking.

Enjoy making these Ragi Rotis! I hope they become a regular part of your meal rotation. Let me know how they turn out in the comments below!