ragi roti recipe, how to make ragi roti recipe | nachni roti

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ragi roti recipe, ragi bhakri recipe, nachni rotis recipe

rustic and healthy ragi roti made with ragi aka finger millet flour and whole wheat flour. 

5 from 3 votes
total time:
40minutes

ragi roti recipe with step by step pics. rustic and healthy rotis made with ragi aka finger millet flour and whole wheat flour. ragi is one ingredient i tend to use often in the food i make as its rich in calcium and protein.

ragi roti recipe

one of the best and easiest way to use ragi is by making ragi chapatis or ragi rotis. so i often add some ragi flour in the whole wheat flour and make chapatis. at times i also add jowar flour, gram flour, bajra flour and make multigrain rotis.

this ragi roti recipe is similar to the way phulkas or jowar bhakris are made. i make ragi roti and ragi pooris using this method. i vary the proportion by 1:1 or 2:1 of ragi flour and whole wheat flour. in this recipe post, i have used 2:1 proportion of ragi flour and whole wheat flour respectively.

adding whole wheat flour makes it easier to roll the chapatis. this recipe is not the karnataka version of ragi roti which is made with a different technique and method.

ragi bhakri recipe

the taste and texture of these ragi rotis is similar to bajra roti. its best to serve these ragi rotis hot. you can serve them with any sabzi, stir fry, dal or legumes curry like usal or gutti vankaya kura or sprouts curry recipe or ennegayi recipe or baingan bharta.

if you want to include ragi in your diet then there are few more ragi recipes on blog like:

ragi roti recipe, ragi bhakri recipe, nachni rotis recipe
5 from 3 votes
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ragi roti recipe

rustic and healthy ragi roti made with ragi aka finger millet flour and whole wheat flour. 
course main course
cuisine indian
prep time 15 minutes
cook time 25 minutes
total time 40 minutes
servings 15 rotis
rough calories per serving 168 kcal
author dassana

ingredients (1 cup = 250 ml)

  • 2 cups ragi flour (finger millet flour or nachni)
  • 1 cup whole wheat flour (atta)
  • 1 teaspoon salt or add as required
  • 1.5 cups hot boiling water + 1 to 2 tablespoons or add as required
  • ghee or oil as required

how to make ragi roti recipe

making ragi roti dough

  1. take 2 cups ragi flour and 1 cup atta in a parat or a large bowl. also add 1 teaspoon salt or add as required.

  2. mix everything with a spoon.

  3. add 1.5 cups hot boiling water. 

  4. mix with a spoon. after mixing wait for a few minutes till heat is enough to handle.

  5. then begin to knead when the mixture is still hot. once you are able to form the dough, then keep on sprinkling warm water bit by bit and knead till you get a soft dough.

  6. the dough should be soft. cover and let dough rest for 20 minutes. then make medium sized balls from the dough.

rolling ragi roti

  1. flatten the ball. sprinkle some whole wheat flour or ragi flour on the dough ball. turn on the gas stove and put the tawa to make it hot. the tawa has to be sufficiently hot to make soft rotis.

  2. while tawa is getting hot, start rolling the dough ball into a flat round circle. add more flour if required, so that while rolling the dough does not break. 

  3. in case the dough starts sticking to the rolling pin (belan), then sprinkle some flour on the roti evenly and continue to roll it.

cooking ragi roti

  1. place the ragi roti on the hot tawa. keep the flame to high.

  2. first roast one side. it should be less than half cooked or about one-fourth cooked.

  3. turn and cook the other side. this side should be a little bit more cooked than the first side. some brown spots should be visible.

  4. now hold the roti with tongs and keep the first side which was cooked, directly on fire. keep on moving roti with the tongs roasting the edges as well.

  5. the roti will start to puff.

  6. when the roti has puffed well, then turn and keep the other side on fire and roast ragi roti for some seconds. avoid burning the rotis and also don’t overdo the fire roasting as then these ragi rotis become dense.

  7. remove and place them in a roti basket/roti dabba or casserole.

  8. spread some ghee on the rotis. applying ghee or oil keep these rotis soft. ragi rotis made with this method is ideally served hot. 

  9. if you cannot serve them hot, then you can keep them in a container that keeps food warm like a casserole or in a roti basket. make ragi rotis this way and stack them in the roti dabba if not serving straight away.

  10. serve ragi roti with any indian vegetable dish or dal of your choice.

recipe notes

  • recipe can be doubled or tripled.

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how to make ragi roti recipe

1. take 2 cups ragi flour and 1 cup atta in a parat (large plate) or a large bowl. also add 1 teaspoon salt or add as required.

ragi flour to make ragi roti recipe

2. mix everything with a spoon.

ragi flour to make ragi roti recipe

3. add 1.5 cups hot boiling water. you can heat water in a pan or in an electric kettle.

making ragi roti recipe

4. mix with a spoon. after mixing wait for a few minutes till heat is enough to handle.

making ragi roti recipe

5. then begin to knead when the mixture is still hot. once you are able to form the dough, then keep on sprinkling warm water bit by bit and knead till you get a soft dough.

making ragi roti recipe

6. the dough should be soft. cover and let dough rest for 20 minutes.

making ragi roti recipe

7. then make medium sized balls from the dough.

making ragi roti recipe

making ragi roti

8. flatten the ball. sprinkle some whole wheat flour or ragi flour on the dough ball. turn on the gas stove and put the tawa to make it hot. the tawa has to be sufficiently hot to make soft rotis.

making ragi roti recipe

9. while tawa is getting hot, start rolling the dough ball into a flat round circle. add more flour if required, so that while rolling the dough does not break. in case the dough starts sticking to the rolling pin (belan), then sprinkle some flour on the roti evenly and continue to roll it.

making ragi roti recipe

10. place the ragi roti on the hot tawa. keep the flame to high.

making ragi roti recipe

11. first roast one side. it should be less than half cooked or about one-fourth cooked as shown in the pic below. then flip the roti. turn and cook the other side. the second side should be a little bit more cooked than the first side. some brown spots should be visible.

making ragi roti recipe

12. now hold the roti with tongs and keep the first side which was cooked, directly on fire. keep on moving roti with the tongs roasting the edges as well.

making ragi roti recipe

15. the roti will start to puff.

making ragi roti recipe

16. when the roti has puffed well, then turn and keep the other side on fire and roast ragi roti for some seconds. avoid burning the rotis and also don’t overdo the fire roasting as then these ragi rotis become dense.

ragi roti recipe

17. remove and place them in a roti basket/roti dabba or casserole.

ragi roti recipe

18. spread some ghee on the rotis. applying ghee or oil keep these rotis soft. ragi rotis made with this method is ideally served hot. if you cannot serve them hot, then you can keep them in a container that keeps food warm like a casserole or in a roti basket. make rotis this way and stack them in the roti dabba if not serving straight away.

ragi roti recipe

18. serve ragi roti with any indian vegetable dish or dal of your choice.

ragi bhakri recipe

dassana
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.


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