This Ragi Roti, also known as Nachni Roti, is made with ragi (finger millet) flour and Indian spices. It's easy to prepare and pairs well with curd, banana poriyal or any curry for a wholesome start to your day!
I started using ragi flour (also known as finger millet) when I was looking for different grains to add variety to our meals. Motivated by my picky-eater daughter, who didn't eat solids, I tried different flours. I'd heard a lot about how it's been used in Indian kitchens for generations, especially in South India, and I was curious to try it myself.
It was tough to make it the first time, but I kept trying and found that kneading the dough with hot water is the key to soft ragi rotis. Now it comes out just right every time.
In this post, I have shared two ways to make it- one is roti, which is cooked directly on the burner for a fluffy version, and another is paratha, which is cooked on a flat iron tawa by applying oil.
With simple pantry ingredients, these ragi rotis can be had in the daily diet and can be enjoyed with yogurt, chutney, raw banana poriyal, hare karele pyaz, or any of your favorite accompaniments.
Find my popular post on Ragi Banana Pancake.
More Indian Flatbreads: Bathua Paratha, Pumpkin Paratha, Easy Roti Recipe, and Jaggery Paratha.
Fan of Deep fry? Try a perfect and crispy poori recipe.
Jump to:
Ingredients
See the recipe card for exact ratio of ingredients.
- Ragi Flour: This recipe uses ragi flour from a local flour mill. You may procure it from Indian store in your area or from online.
- Spices: I love adding carom (Ajwain seeds) to my flatbread or pooris. I have also added roasted cumin powder and red chili powder.
- Sesame Oil: I have recently started using sesame oil and I love it in every recipe. Feel free to use ghee or any other cooking oil.
- Salt: Adding salt to the dough helps create a uniformity of taste in roti or parathas.
- Variations: You may add green chilies or curry leaves.
How to make Ragi Roti (Nachni Roti) Step-By Step
Step 1 Prep For Dough
In a heavy wok, boil water. Make sure that the wok or pan is heavy-bottomed. Once water starts boiling, add all spices and salt. Switch off the flame. Gradually add ragi flour and keep mixing till it becomes a huge one lump.
Take it out from the wok and keep it in a steel container.
Tip
The water is boiling hot, so be careful when transferring the hot dough to another container.
Step 2 Make Balls of Ragi Dough
Let the dough sit for 2-5 minutes. We don't want to lose the warmth of the dough as it is, because of warm dough, the rotis would roll out without cracks. You may use ragi flour for dusting the rolling board.
Step 3 Make Chapati From The Dough
Take one dough ball and gently roll it on the board. Gently remove the rolled chapati to place it on a hot tawa. Cook on a slow flame.
For Roti-
Flip it once and cook from the other side. Make sure it is cooked half and not full. Use tongs to cook it directly on the burner on a full flame. Flip to cook from the other side.
For Paratha-
Flip it after a minute when it is golden brown, and apply oil on both sides. Use a flat spatula to press it so that it becomes crispy.
Tip
If Tawa is not hot, the dough will stick to it and naturally, the roti may break and not turn out crispy.
Step 5 Serve It
The easy Ragi Roti is ready. Serve it warm with shahi paneer curry, hare karele pyaz, or curd.
Expert Tips for making Perfect Ragi Roti
- Ragi Dough shall be kneaded well. Let it rest for about 10 minutes.
- Place the rolled ragi chapati on hot tawa but on a slow flame. Never cook on high flame.
- Iron tawa is awesome for flatbreads!
- Use a large spatula to press the parathas gently.
Recipe FAQs
Yes, we can eat ragi roti daily.
Ragi roti is a good alternative to wheat roti, especially for those looking for a gluten-free option.
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 a mother and especially when you get this blessing quite late in life, when you had practically lost all hope of being one, and suddenly God smiles at you. My kiddo would just not eat any solids, and I tried everything, and I thought maybe she is not accepting gluten. I made ragi paratha for the first time.
More Indian Recipes:
Don't forget to subscribe to my Weekly Newsletter for a free Recipe!
Easy Ragi Roti Recipe
Equipment
- Iron Tawa
- heavy bottomed wok for making dough
Ingredients
- 1 cup ragi flour
- 1 tablespoon sesame oil for making parathas
- 1 teaspoon Ajwain (carom seeds)
- 1 teaspoon roasted cumin powder
- 1 teaspoon Red Chilli powder can adjust
- 1 cup water can adjust
- salt as per taste
Instructions
- In a heavy wok, boil water. Make sure that the wok or pan is heavy-bottomed. Once water starts boiling, add all spices and salt. Switch off the flame. Gradually add ragi flour and keep mixing till it becomes a huge one lump. Take it out from the wok and keep it in a steel container. TipThe water is boiling hot, so be careful when transferring the hot dough to another container.
- Let the dough sit for 2-5 minutes. We don't want to lose the warmth of the dough as it is, because of warm dough, the rotis would roll out without cracks. You may use ragi flour for dusting the rolling board.
- Take one dough ball and gently roll it on the board. Gently remove the rolled chapati to place it on a hot tawa. Cook on a slow flame.
For Ragi Roti
- Flip it once and cook from the other side. Make sure it is cooked half and not full. Use tongs to cook it directly on the burner on a full flame. Flip to cook from the other side.
For Ragi Paratha
- Flip it after a minute when it is golden brown, and apply oil on both sides. Use a flat spatula to press it so that it becomes crispy. Takes about 3-4 min on a slow flame.
- TipIf Tawa is not hot, the dough will stick to it and naturally, the roti may break and not turn out crispy.
- The easy Ragi Roti is ready. Serve it warm with paneer curry or curd.
Notes
-
-
- Ragi Dough shall be kneaded well. Let it rest for about 10 minutes.
-
- Place the rolled ragi chapati on hot tawa but on a slow flame. Never cook on high flame.
-
- Iron tawa is awesome for flatbreads!
-
- Use a large spatula to press the parathas gently.
-
Nutrition Facts
Ragi Roti (1 medium, plain)| Amount Per Serving | |
|---|---|
| Calories | 95 |
| Calories from Fat | 6 |
| % Daily Value* | |
| Total Fat | 0.7g (1%) |
| Saturated Fat | 0.1g (0%) |
| Monounsaturated Fat | 0.2g |
| Cholesterol | 0mg |
| Sodium | 5mg (0%) |
| Potassium | 100mg (3%) |
| Total Carbohydrates | 20g (7%) |
| Dietary Fiber | 2.7g (10%) |
| Protein | 2.5g (5%) |
| Vitamin A | 2 IU |
| Calcium | 90mg (9%) |
| Iron | 1.5mg (8%) |
Share your Views