Ragi Roti or Finger Millet Flatbread is a gluten free flatbread made using the Ragi flour or Nachni. A quick, easy and healthy breakfast made using few every day ingredients.
What is Ragi
Ragi is an excellent source of Calcium, Iron and a rich source of fibre. It is diabetic friendly and forms a wholesome food for your toddlers and babies. It helps you keep fuller for longer and hence an excellent food for weight loss too.
I already have a few recipes with Ragi on my blog. I have detailed more about what Ragi is in this Sugarless Ragi Ladoos recipe. A quick introduction on how Ragi flour is made can be found in this another post and wholesome meal of Gluten Free Ragi Mudde.
In Maharashtra, India, Ragi is generally introduced as a sweet porridge to babies. It is called Nachni Satva and is an wholesome meal when they start eating. Though Ragi is very healthy one needs to acquire the taste for this. So the best way is to add it slowly to your diet.
Recipes with Ragi
One can use it to make multi flour rotis or chilas/pancakes. I simply mix it in different flours and make chilas for our breakfast or lunch. Apart from the above 2 recipes mentioned above, I also like to make Instant Ragi Dosa or Instant Ragi Idli for our breakfast. If I am looking out for some light as well as filling brunch or lunch I go for this Ragi Banana and Dates Smoothie. And as a treat me and My kids love to indulge in this Egg-less, Butter-less Chocolate Ragi Brownie.
Today’s Recipe of Ragi Roti
Ragi roti or ragi rotti is one of the most popular breakfast recipes from the state of Karnataka, India. In this recipe all you do is mix the flour with some hot water, onion, green chillies, curry leaves and salt. Rest you mix it and pat it either on a polythene or wet muslin cloth or directly on the hot griddle. Shallow fry on both sides until golden brown and the roti is ready.
I thought they might be a bit hard, but to my surprise the rotis came out very soft. The hot boiling water does the trick here. It is best to enjoy hot with some chutney and dahi/yogurt. I enjoyed is as a breakfast thali with some garlic chutney, yogurt and Til Gul Ladoo without Jaggery syrup as my mini treat. Even this Spicy Vellulli Karam Podi will go well with this Roti
Variations of Ragi Roti
Also if you are not eating onion, you can replace it with any veggie like cabbage or capsicum. I have forgotten to take the step by step pics but would do it next time when I do.
So why I am talking of millet flatbread today is that Aruna from VasusVegKitchen wanted us to make a dish using Millets as the main ingredient for our Shhh Cooking Secretly Challenge group.
Aruna has a wonderful blog with a lot of traditional recipes and I have to try her Ragi Puttu recipe. And if you are a regular reader of my blog you would be knowing that we have partners in this group. So this month my partner was Sharanya Palanisshami from Sara’s Tasty Buds. Another wonderful blogger who has recipes from across the globe. I loved her special Kongu Recipes section and would love to try her Nellikai Sadham (Indian Gooseberry/Amla Rice Recipe)
She gave me Ragi and onion as the secret ingredient and I gave her Foxtail millet and salt as the secret ingredient. She made this delicious Foxtail Millet Vangibhat a healthy and a lip smacking dish.
Here goes the recipe of Ragi Roti | Gluten Free Finger Millet Flatbread
Ragi Roti | Gluten Free Finger Millet Flatbread
- Griddle/Tava, Pot
- 1 Cups Ragi Flour (Finger millet Flour)
- 1 Cups Water (more or less might be required)
- 2-3 green chillies (or as per taste, skip for kids if required)
- 7-8 Curry leaves chopped
- 1 large size onion finely chopped
- Salt to taste
- Oil for shallow frying and patting the flatbread
- In a large pan boil the water.
- Once the water boils, add in the flour and switch off.
- Mix everything and let the dough rest for 10-15 minutes.
- Now add in the green chillies, onion, curry leaves, salt and mix everything.
- You should form a semi soft dough easy enough to pat with your fingers.
- Heat a griddle/tava on slow.
- Now either take a polythene, or a damp cloth or a parchment paper.
- If using polythene lightly grease it with oil.
- Take about 2 tablespoon of dough and form a ball.
- Now apply oil on your fingers and form a circular shaped roti around 4-5 inches in diameter.
- Poke 2-3 holes and flip this roti on the hot griddle.
- One can even pat the roti directly on the hot griddle. I prefer this method.
- After a min of cooking, drizzle a teaspoon of oil in between the holes and around the edges.
- Once it is cooked on the bottom flip and cook on the under side by again adding a few drops of oil.
- Serve it hot with curd or chutney.
- 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml
- Instead of Onion one can use Cabbage or capsicum
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