Easy Ragi Roti Recipe (Nachni Millet Paratha)

This Ragi Roti or Nachni roti / paratha, made using a mix of ragi or finger millet flour, gram flour, and whole wheat flour, is packed with nutrition and is bursting with savory flavors that come from Indian spices. Team it with curd or a curry dish for a perfect start to your day!

Looking for a healthy and hearty meal? Try making Ragi Roti or Paratha, a nutritious Indian flatbread. Packed with the goodness of finger millet (ragi), these parathas are not only easy to prepare but also incredibly delicious. Perfect for breakfast or lunch, they're going to be your family favorite!

Finger Millet Roti is a popular South Indian dish known for their earthy flavor and wholesome goodness. Made with finger millet flour mixed with whole wheat and gram flour (1:1:1 ratio), they are rich in calcium and iron, making them an excellent choice for those seeking a nutritious meal. With their simple preparation, these ragi roti can be had in daily diet and can be enjoyed with yogurt, chutney, or any of your favorite accompaniments. 

Adding wheat flour ensures that we can easily roll out the chapati, but that's not necessary. Feel free to experiment with this traditional roti to add grated paneer or any other stuffing for a quick lunch.

For healthy Ragi recipes, you may like Ragi Banana Pancake.

More Popular Paratha from the blog: Bathua Paratha, Pumpkin Paratha, Easy Roti Recipe, and Jaggery Paratha.

Why Would You Love This Recipe?

• Desi Ghee Crispy Healthy Roti
• Can be easily made as Multigrain Roti or Chapati
• Healthy Breakfast
• Made using fresh ingredients
• Protein and Calcium Rich.
• The Best Ragi Paratha ever!

Ingredients

• Ragi Flour: This recipe uses a combination of Ragi flour, besan, and wheat flour and is not gluten-free. If you wish to make it gluten-free, you may skip the wheat flour. Ragi flour is procured locally and you may use any local brand. You may try this recipe with other gluten-free flours like Bajra flour, or Jowar flour as well.
• Besan (Gram Flour): I love Besan in my parathas as it helps me create a balance of nutrition and a not-so-soft crispy paratha. 
• Wheat flour: Helps in rolling the ragi roti easily. If you wish, you may skip it but then rolling the chapati won't be possible and you may possibly use your hands to make roti and put it directly on hot tawa. 
• Curd: Adding curd to dough helps in making soft roti
• Carom Seeds: Ragi flour is cool for the body. I made these parathas in winter and to retain the heat of the body, I used carom (Ajwain seeds). They help in digestion also.
• Desi Ghee: Star ingredient of most of my dishes. If you wish to make Vegan Ragi Roti, you may use any other vegetable oil and avoid curd in dough.
• Onion and green chillies: are optional especially if you wish to make plain ragi roti. Since I made Ragi paratha, I have added chopped onions and green chilies to the dough.
• Salt: Adding salt to the dough helps create a uniformity of taste in roti or parathas.
• Variations: Make Ragi Roti without Ghee, Raggi Poori or Ragi Dosa.

Recipe Insights

Kneading a dough is the only skill set we need here. Add all flours along with spices in a large utensil (Parath) and need a little bit tight dough. Let it rest for 10 min and made parathas or chapati on tawa.

Ragi flour and chickpea are dense and they are not easy to make like the traditional wheat parathas. That's why I added a portion of wheat flour to them. If they break off while rolling, which is totally normal. To avoid that, you may use hot boiling water for kneading. You need to be careful when mixing the flour in hot water. I suggest using warm water for kneading the dough.

How to make Ragi Roti/ Paratha

Step 1 Prep For Dough

Gather all the ingredients: the same portion of wheat flour, ragi flour, and besan. Transfer them to a large bowl or Parath as shown. Add green chili, red chili powder, curd, salt, ajwain, and a small onion.

Step 2 Make Ragi Dough

Add water gradually while kneading so that the dough is not very runny. Initially, it would look like a crumbs mixture. Slowly, it will gather together. For kneading a tight yet smooth dough try using the palm.

Step 3 Make Chapati From The Dough

Once it's almost done, add desi ghee. Let it rest for at least 10 min. Make a ball of dough of the size you wish and roll it on the rolling board. You may dust the dough ball with a little flour while doing this. Be gentle and if it breaks, don't worry, just patch it up with dry flour.

Step 4 Cook on Hot Iron tawa

Gently remove the rolled chapati to place it on hot tawa. Cook on slow flame. Flip it after a minute when it is golden brown and apply desi ghee on both sides. Use a flat spatula to press it so that it becomes crispy. If you wish to make Ragi roti and not paratha, skip applying ghee on tawa and roast it without any ghee or oil.

Pls Note: If Tawa is not hot, the dough will stick to it and naturally the paratha may break and not turn out crispy.

Step 5 Serve It

I could easily make 10 parathas with this dough. You may adjust the ratios to scale up or down. 

Enjoy this delicious ragi paratha with curd, pickle, or a curry of your choice.

Expert Tips for making Perfect Ragi Roti

• Ragi Dough shall be kneaded well. Add curd while making dough. Add desi ghee to the dough when it's almost done. You may use hot boiled water for making dough. Make sure to use a thick spatula and a heavy-bottomed container when you use hot water. Let it rest for about 10 min to get soft paratha.
• Place the rolled ragi chapati on hot tawa but keep a flame simmer.
• Never cook on high flame. Simmer is the key to crispy paratha.
• Use desi ghee for the best parathas.
• Iron tawa is awesome for flatbreads!
• Use a large spatula to press the parathas gently.

FAQs

Stories from Kitchen

What brings Ragi to my Kitchen is a story for today and it takes me back to the day when I was a new mother.

It is tough being mother and specially when you get this blessing quite late in life, when practically you had lost all hope to be one and suddenly God smiles at you. My kiddo would just not eat any solids and I tried everything and I thought may be she is not accepting gluten. I made ragi paratha for the first time. Results were same except we began our healthy journey.

Disclaimer: The healthy recipes are based solely on personal experience and are not created or endorsed by a nutritionist or dietician. I am not a qualified nutritionist or dietician. It is crucial to seek professional advice before making any substantial dietary changes or if you have specific dietary concerns.

Note: Adopting vegan lifestyle is a conscious choice that can be aligned with ethics or health issues. I try to create recipes- vegetarian as well as vegan that can be homemade by using less oil/ fat.

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