Ragi roti

Ragi roti recipe: A Healthy and Delicious Recipe

Ragi roti is a type of Indian flatbread made from ragi flour, which is also known as finger millet flour. Ragi is a whole grain that is rich in protein, fiber, and various nutrients, making it a healthy addition to any diet. The roti is particularly popular in South India and is usually eaten for breakfast or lunch with a side dish such as chutney, pickle, or yogurt.

To make this recipe, ragi flour is mixed with water and salt to form a dough. The dough is then shaped into a ball and flattened into a thin circle using the hands. The roti is then cooked on a hot griddle or tawa until it is golden brown on both sides. Ragi roti is usually served hot and You can eat it on its own or with a variety of toppings and side dishes.

Ragi roti is a great option for those looking to increase their protein intake as it contains approximately 7-8 grams of protein per serving. It is also gluten-free, making it a suitable option for those with gluten intolerance or celiac disease.

Ragi roti recipe
Ragi roti recipe

The Nutritional Benefits

Ragi Roti not only offers a delightful culinary experience but also provides several health benefits:

  • Rich in Calcium: Ragi is a powerhouse of calcium, promoting strong bones and teeth.
  • Iron-rich: It is an excellent source of iron, preventing anemia and boosting overall health.
  • High in Fiber: Ragi is fiber-rich, aiding in digestion and promoting a feeling of fullness.
  • Gluten-Free: Ideal for those with gluten sensitivities or celiac disease.
  • Low Glycemic Index: Ragi helps regulate blood sugar levels.

Ingredients for Ragi Roti recipe

  • 1 cup ragi flour (finger millet flour)
  • 1/2 cup finely chopped onions
  • 1/4 cup finely chopped coriander leaves
  • 1/4 cup grated coconut (optional)
  • 1 green chili, finely chopped (optional)
  • 1/2 teaspoon salt
  • Water as needed
  • Oil or ghee for cooking

Instruction for Ragi roti recipe

  1. Combine the ragi flour, chopped onions, coriander leaves, grated coconut, green chili (if using), and salt in a mixing bowl.
  2. Add a little water at a time to the mixture and knead to form a soft dough. The dough should not be overly sticky or overly dry. Allow the dough to rest for about 10-15 minutes.
  3. Make small balls with the dough.
  4. Flatten a ball of dough with your hands to form a circle or roti about 6-7 inches in diameter. If the edges are too thin, the roti will tear while cooking.
  5. Preheat a griddle or tawa over medium heat. Place the flattened roti on the hot tawa for a minute, or until the bottom side begins to brown.
  6. Cook the roti on the other side until golden brown with small brown spots. Brush the rotis with oil or ghee.
  7. Serve the hot roti with your favorite curry or side dish.
  8. Enjoy your delicious and nutritious ragi roti!

Serving Suggestions

  1. Ragi roti goes well with any vegetable curry. You can try it with spinach, potato, or eggplant curry. It tastes great when paired with different types of chutneys, such as coconut chutney or tomato chutney.
  2. Ragi roti also tastes good when dipped in dal, such as toor dal or moong dal. You can also pair it with plain yogurt or raita, which will help balance the spiciness of the curry.
  3. Roll with veggies: You can also use ragi roti as a wrap and fill it with vegetables, such as grated carrot, cucumber, and lettuce, to make a healthy and delicious wrap.
  4. Serve with pickle: You can also pair ragi roti with any type of pickle, such as mango pickle or lime pickle.
  5. Top with cheese: If you like cheese, you can sprinkle some grated cheese on top of the ragi roti and bake it for a few minutes to make a cheesy and delicious snack.

Tips and Variations

  1. Use warm water to knead the dough: Warm water helps to activate the gluten in the dough, which makes it easier to work with.
  2. Add some oil or ghee to the dough: Adding oil or ghee to the dough makes it softer and more pliable.
  3. Roll the roti thinly: Ragi flour is gluten-free, so it is more difficult to roll out than wheat flour. Make sure to roll the roti thinly and evenly to ensure that it cooks evenly.
  4. Cook on a hot griddle: To get the best results, cook the roti on a hot griddle or tawa. This will help it cook evenly and develop a nice brown crust.
  5. Serve immediately: Ragi roti is best served immediately, while it is still warm and fresh. If you have leftovers, you can store them in an airtight container in the refrigerator and reheat them in a toaster oven or on a griddle.
  6. Experiment with different spices and herbs: You can add different spices and herbs to the dough, such as cumin, coriander, or chopped fresh cilantro, to give the roti a different flavor.
  7. Use ragi flour in other recipes: Ragi flour can be used in a variety of other recipes, such as pancakes, muffins, and bread. Experiment with different recipes to see what works best for you.


  • Q: Is ragi roti healthy?

A: Yes, ragi roti is considered to be a healthy food item. Finger millet is a good source of fiber, protein, and minerals, and is gluten-free.

  • Q: Can I use ragi flour in other recipes?

A: Yes, ragi flour can be used in a variety of other recipes, such as pancakes, muffins, and bread. Experiment with different recipes to see what works best for you.

  • Q: What is ragi roti?

A: Ragi roti is a type of flatbread made from finger millet flour. It is a popular food item in southern India and is known for its nutritional benefits.

In Conclusion

Ragi Roti is a versatile and nutritious dish that can be a part of your daily diet. With its enticing taste and remarkable health benefits, it’s a win-win for your taste buds and well-being. So, next time you’re looking for a wholesome and gluten-free meal option, give this Ragi Roti recipe a try.


Calories 253kcal
Carbohydrates 16gm
proteins 3g
sodium 56mg
potassium 477mg
sugar 3g
Vitamin A 325IU
Vitamin C 21.6mg
Fat 19g
Iron 3mg

Ragi roti

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