Ragi Roti
2-3 Servings ~ 25-30 minutes
  • 2 Cup Ragi/ Finger Millet Four
  • 1/2 Cup Cooked Rice
  • 1 Medium Onion (Finely chopped/Thinly Sliced)
  • 1/2 Tsp Cumin Seeds
  • 2 Tsp Channa Dal - Optional
  • 2-3 Green Chillies (Finely chopped/Paste) - Optional
  • 2-3 Tbsp Grated Coconut
  • 1/2 Cup Fresh Coriander/Amaranth/Fenugreek Leaves - Optional
  • Salt to taste
  • Oil for Greasing

Ragi Rotti

Finger Millet or Ragi is cultivated in dry parts of the world…mainly in Asia and Africa. It’s a very good source of Iron, Calcium, Protein, Fiber and lots of good amino acids and is considered as one of the most nutritious cereals. It has different names in different languages… Ragi in Kannada and Telugu, Mangal in Hindi and Kelvaragu/aariyam in Tamil.

It helps in losing weight, strengthens the bone, controlling blood sugar level, slows down digestion, lowering blood cholesterol, etc.

Ragi could be enjoyed in different forms and preparations. Ragi Rotti, Ragi Dosa, Ragi Porridge, Ragi Upma, Ragi Cakes, Ragi Biscuits are few popular dishes of Ragi.

Here is how to make a simple Ragi Rotti.

– In a bowl, mix all ingredients except oil in a bowl. Add required amount of water to make soft firm dough.
– Divide into equal sized balls.
– Grease a griddle/tawa; place a ragi ball and using your fingers pat the dough spreading and shaping to a circle – a thin pancake shape.
– Make a few holes so that the rotti does not puff up.
– Grease it with oil and cover and cook for a minute.
– Remove lid and cook on medium heat till the lower side is slightly golden brown in colour.
– Flip and grease again with oil. Roast till slight golden brown in colour.
– Cool the tawa and repeat the above steps for rest of the Ragi balls.
– Serve with a dollop of Butter, Coconut chutney or Chutney powder & Curd.

– Grease your fingers with oil or wet with water to avoid Rotti dough from sticking.
– These rotti’s can be made on a butter sheet or a thick plastic sheet.
– You can also roll this out using a rolling pin, make sure that either the rolling pin is greased or cover it using the other half of the paper or a thick plastic sheet or plantain leaves used.
– Transfer the flattened rotti onto a hot griddle or tawa removing off the butter sheet or plastic sheet.

Thoughts on “Ragi Rotti

  1. Thanks for sharing this Millet finger recipe. Also i tried your Tomato dosa, it was simply superb. sambar and peanut chutney was gr8 with this dosa. last week only i found this blog page. its very helpful and awesome food stuff r here to learn n to cook.

  2. My spouse and I absolutely love your blog and find many of your post’s to be exactly I’m looking for. Thanks.

  3. It’s remarkable to pay a quick visit this web site and read the recipes posted, while I make one and get experience cooking new dishes.

  4. Yummy to look at..hopefully its easy to cook as well….have been eating this lately at a small hotel near by my stay. You have nice recipe collection here. Keep up the great work.

  5. Every weekend i check out your blog, so that I can try any new recipe for the weekend dinner. Thanks a lot for sharing. I have made this Roti and it came out bad on the 1st day and then good when i made it 3rd or the 4th time.

  6. Delicious and healthy. Thanks for sharing this recipe. We have started using ragi recently and didn’t have idea of the different recipes. This is loved by all at home now and I make this at least one a week. Please post some more recipes using Ragi.

  7. Hi, Nice photo and thanks for all the info on Ragi…will try incorporating in our diet. Post more recipes using Ragi/Finger millet.

  8. So nutritious, miss them here in Ukraine, i have these when i am in India for vacations…thanks for sharing…

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>