Ragi Roti also known as Ragi Chapati or Finger millet chapati or nachni roti is a Gluten free chapati recipe made with ragi flour, salt, ghee. It has no other flour like wheat flour added. This soft and puffy ragi chapati is made with only ragi flour. This version of ragi roti is soft, easy to roll, puffs up beautifully and doesn't cracks.
Ragi Chapati
This is an updated version of ragi chapati or ragi roti which was originally shared on this blog. The first recipe has wheat flour added, which is similar to my ragi masala chapati. But I wanted to upgrade it to an authentic recipe which is made with only ragi flour. So it can be gluten free.
I have been making this recipe on repeat for the past few years and it has never failed me once. The roti is soft, easy to handle, easy to roll and doesn't cracks. So here you go to the softest ragi roti recipe.
About Ragi Roti
Ragi chapati also known as ragi roti, finger millet roti, nachni roti, finger millet chapati is a healthy flatbread made with only ragi flour. It taste great, gluten free, vegan, great for diabetics.
If you are looking for ways to add ragi flour, then this recipe is a great way of adding ragi in your diet. This chapati turns out so soft and taste really yummy. We enjoyed it with laccha onions and garlic chutney.
Ragi is naturally low-fat, gluten-free grain that is easy to digest. I make ragi mudde, ragi sangati often and this ragi roti is a staple too. Since it is easy to make and is a change from my regular chapati.
This recipe is nothing but ragi mudde, rolled into a chapati and cooked on a tawa.
Similar Recipes
Many people struggle to make ragi roti with only ragi flour. They think it is complicated and hard to get it right. But not at all, once you know your basics of gluten free, it is super easy to make other gluten free roti like bajra roti, jowar roti and rice roti too.
The first thing is to cook the ragi flour in hot water so the flour cooks slightly which makes it softer in texture. The next important step is allowing the dough to rest covered, so the ragi flour gets a chance to absorb the water better and hydrates.
Once dough is cool enough to handle, knead it really well on a work surface. I like to use my silicon mat since there is so much room to knead well. At the time of kneading, if you see the dough cracks or dry, you may sprinkle cold water and knead again.
This kneading is important to make the dough softer which makes the rolling process easier. These are the important steps in making soft, crack free, easy to roll, no breaking ragi roti all the time.
More Paratha Recipes
Ingredients
- Ragi Flour - use best quality fine ragi flour, finger millet flour for this recipe.
- Water - Make sure the water is boiling hot when adding the ragi flour. So it cooks and the recipe turns out good.
- Salt - season the ragi roti as per your taste.
- Ghee - ghee is added to the dough when kneading and also use ghee to cook the roti which makes it taste great and keeps it soft.
- Wheat flour - I used a little wheat flour for dusting the dough, you can use rice flour if you want to keep it completely gluten free.
Step by Step Pictures
Making Ragi Roti Dough
1)Heat 1 cup of water in a sauce pan. Add in salt and bring it to a full boil.
2)Let the water come to a full boil.
3)Once it boils, reduce the heat to low and add in ragi flour.
4)Use a wooden spoon mix this really well into the hot water. The ragi flour should be mixed into the water evenly.
5)Remove it from heat.
6)Once all the ragi flour is mixed into the water. Cover this with a lid and let it rest for 10 minutes. This will make the dough slightly cool which makes it easy to handle.
Kneading the dough
7)Now transfer the dough to a work surface and bring the dough together. Add in 1tsp of ghee and start kneading the dough.
8)Knead the dough while stretching the dough and bring it back together on the work surface.
9)Knead the dough for at least 5 minutes. If you feel the dough is too hard and cracks, you can sprinkle few spoons of cold water when kneading. This makes the dough soft and supple.
10)Apply ghee on your hands and divide the dough into 6 equal portions. Roll each portions into a smooth ball.
Rolling Ragi Roti
11)Take one portion of the dough, dust with wheat flour. Flatten the ball slightly and dust with more flour if needed.
12)Roll the dough ball into a round roti using rolling pin. Gently roll the chapati, don't give too much pressure when rolling.
Cooking Ragi Roti
13)Meanwhile heat a tawa on medium high heat. Now place the rolled roti on the hot tawa. Cook for 10 to 15 seconds on one side.
14)flip over and cook on other side for another 15 to 20 seconds.
15)Now flip it over and press gently so the roti puffs up like a balloon.
16)Apply ghee on the roti.
17)Flip the roti over and cook on other side. Apply more ghee if needed. Remove the ragi roti to a serving plate or a basket lined with cloth. Cover the roti while it is still hot to keep it warm. Repeat with the remaining portions of dough.
18)Serve ragi roti with any curry of choice.
Expert Tips
- Use boiling hot water for cooking the ragi roti dough.
- Knead the dough really well to make it soft and supple. You may sprinkle cold water if the dough looks dry.
- Different ragi flour brands uses different ratio of water. So you can sprinkle water if needed.
- Cook ragi roti really well on medium high heat.
Storage and Serving
Ragi roti can be stored covered upto 10 hours. It can stay fresh at room temperature. Ragi roti can be served with any curry, lacha onions, garlic chutney.
FAQ
Q: Should I roast ragi flour?
No need to roast ragi flour for this recipe. You can use it as it is.
Q: What is the ratio of ragi flour to water when making ragi roti?
You need 1 cup of water for 1 cup of ragi flour. Different ragi flour brands uses different ratio of water. So you can sprinkle water if needed.
📖 Get Recipe
Ragi Roti Recipe (Finger Millet Chapati, Nachni Roti) - Soft, Easy to Roll, No Cracks
Equipment
Ingredients
- 1 cup Ragi Flour | Finger Millet Flour
- 1 cup Water
- 1 teaspoon Salt to taste
- 1 teaspoon Ghee
For Cooking
- 1 tablespoon Ghee for cooking
- 1 tablespoon Wheat flour or Rice Flour for dusting, rolling
Instructions
- Heat 1 cup of water in a sauce pan. Add in salt and bring it to a full boil. Once it boils, reduce the heat to low and add in ragi flour. Use a wooden spoon mix this really well into the hot water. The ragi flour should be mixed into the water evenly.
- Once all the ragi flour is mixed into the water. Cover this with a lid and let it rest for 10 minutes. This will make the dough slightly cool which makes it easy to handle.
- Now transfer the dough to a work surface and bring the dough together. Add in 1tsp of ghee and start kneading the dough. Knead the dough while stretching the dough and bring it back together on the work surface.
- Knead the dough for at least 5 minutes. If you feel the dough is too hard and cracks, you can sprinkle few spoons of cold water when kneading. This makes the dough soft and supple.
- Apply ghee on your hands and divide the dough into 6 equal portions. Roll each portions into a smooth ball.
- Take one portion of the dough, dust with wheat flour. Flatten the ball slightly and dust with more flour if needed. Roll the dough ball into a round roti using rolling pin. Gently roll the chapati, don't give too much pressure when rolling.
- Meanwhile heat a tawa on medium high heat. Now place the rolled roti on the hot tawa. Cook for 10 to 15 seconds on one side, flip over and cook on other side for another 15 to 20 seconds. Now flip it over and press gently so the roti puffs up like a balloon. Apply ghee on the roti.
- Flip the roti over and cook on other side. Apply more ghee if needed. Remove the ragi roti to a serving plate or a basket lined with cloth. Cover the roti while it is still hot to keep it warm. Repeat with the remaining portions of dough.
- Serve ragi roti with any curry of choice.
Nutrition
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RANJINI PRASAD
Healthy recipe thanks how to do vth millets
Rice flour and jowar can post them too
Anonymous
Is Ajwain called fenugreek?
Baljit Rattu
Carom seeds:
sangeeta
I have never made ragi rotis. Thanks for sharing the recipe, will try and make them.
Aruna
This looks good. Thanks for sharing. Can you also please share ragi roti recipe with only Ragi flour?
Jayanthi Nagarajan
Thank you