Ragi Rotti – a rustic, healthy breakfast dish from Karnataka.
Ragi rotti is a gluten free flatbread made with ragi flour which is extremely popular in northern parts of Karnataka. Ragi is a small reddish colour grain which belongs to millets family. It is known as finger millet in English and Nachani in Marathi.
Millets also known as coarse grains were once a staple in traditional Indian cooking. But they were forgotten over the years and are now making a comeback in India and across the world. United Nations has recently declared 2023 as the International year of millets. For several centuries, millets have been a staple food in India. Millets were considered a poor man’s food who ate rustic dishes like ragi rotti, ragi mudde (steamed ragi balls) , bajra roti, jowar roti, bajra khichdi, bajra raab (a thin porridge) etc. They were not only cheap meals but also nutritious.
Different kinds of millets such as bajra (pearl millet), ragi (finger millet, jowar (sorghum), varai (barnyard millet) , kodo millet, foxtail millet are grown in different regions in India. They vary in size, texture and colour but all of them are equally nutritious. Millets are gluten free and are rich in iron, calcium and fibre.
Ragi rotti, made with the healthy finger millets flour and veggies is a nutritious, filling breakfast dish. It can be served with chutney, curds or mirchi thecha. This particular Ragi Rotti is generally served as breakfast. There is another recipe of ragi roti on this blog which is made without veggies and which can be served instead of wheat rotis with any curry or sabzi. You can find that recipe here.
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Ragi Rotti
Ragi Rotti is a gluten-free flatbread made with ragi flour. The addition of veggies to this makes it a super healthy breakfast option. Ragi rotti is made by combining ragi flour with veggies, spices and kneading using hot water. The dough is then divided into medium sized balls which is then placed on a butter paper or banana leaf . It is then shaped into rotis by patting the dough ball using fingers. The rottis are then cooked on a tawa using oil. Ragi rotti pairs well with coconut chutney/ curds/ mirchi thecha.
What we love about Ragi Rotti
It is vegan
It is gluten free
It is nutritious
It is easy to make
List of ingredients to make Ragi Rotti
Flour : Finger millet( ragi/nachni) flour
Veggies : Carrots and onions
Herbs & spices : green chillies, coriander leaves and cumin seeds
Salt and oil
Step-wise recipe with pictures
In a mixing bowl, add finger millet (ragi) flour
Add chopped onions
Add grated carrots
Add chopped green chilles
Add chopped coriander leaves
Add cumin seeds and salt.
Mix well.
Add hot water and knead. Add a teaspoon of oil and knead to a smooth dough. Keep aside for 10 minutes.
In the meantime, place a butter paper of a banana leaf on the rolling board. Put few drops of oil on the butter paper/banana leaf and spread it.
Grease your palms and divide the dough into medium sized balls. Place a dough ball on the greased butter paper/ banana leaf.
Pat the dough ball using your fingers and shape into a roti.
Heat a pan. Grease the pan with oil. Invert the ragi rotti on to the pan. Drizzle oil around the rotti.
Cook on both sides until they turn crisp. Remove the ragi rotti off the pan and repeat the same with the remaining dough. Serve ragi rotti with coconut chutney or curds or mirchi thecha.
Notes:
- Ragi flour is gluten free. Hence hot water is used to knead the dough. By using hot water, the dough comes together well and it becomes easy to shape the dough into rottis.
- Here, in this recipe, I have added carrots , onions and chopped coriander to the flour. You can add any veggies of your choice.
- You can also add some grated fresh coconut.
Recipe Card
Ragi Rotti | Finger Millet Rotti | Nachani Rotti
Ingredients
- 1 ½ cup finger millet flour (ragi/nachani flour)
- 1 large onion, chopped
- 1 large carrot, grated
- 2 green chillies, chopped
- 1 cup chopped coriander leaves
- ½ tsp cumin seeds
- salt to taste
- hot water as required to knead the dough
- 1 tsp oil for kneading the dough
- Oil as required for cooking the rottis
Instructions
- In a mixing bowl, add finger millet (ragi) flour.
- Add chopped onions, grated carrots, chopped green chillies, chopped coriander leaves,cumin seeds and salt.
- Add hot water as required and knead.
- Add 1 tsp oil to the dough and knead to a smooth dough. Keep aside for 10 minutes.
- In the meanwhile place a butter/parchment paper or a banana leaf on arolling board.
- Drizzle few drops of oil on the paper and spread it.
- Divide thedough into medium sized balls.
- Place a dough ball on the butter paper.
- Pat thedough ball using your fingers and shape into a rotii.
- Heat a pan and grease the pan with few drop sof oil.
- Invert the rotti on to the pan.
- Drizzle some oil around the rotti
- Cook the rotti on both sides.
- Serve hot with coconut chutney or curds or thecha.
Notes
- Ragi flour is gluten free. Hence hot water is used to knead the dough. By using hot water, the dough comes together well and it becomes easy to shape the dough into rottis.
- Here, in this recipe, I have added carrots , onions and chopped coriander to the flour. You can add any veggies of your choice.
- You can also add some grated fresh coconut.
Recipe Video
More Ragi Recipes here
Ragi Manni /Finger Millet Pudding
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Happy Cooking!!
lovely ragi roti
filled with flavour and nutrition
Thank you