Ragi Roti | Gluten free Roti | Finger Millet Flatbread

Ragi roti is a delicious, soft, gluten free roti made with ragi flour (no rice flour no wheat used). Ragi is also known by other names like ‘Nachni‘, ‘Mandua‘ or ‘Finger Millet‘ in english.

Millets had been part of regular diet in India since old days. There are different varieties of millets available like barnyard millet, foxtail millet, pearl millet (bajra) or little millet etc with subtle differences in their colour and texture. 

Ragi, also known as nachni or finger millet is fast gaining popularity because of its number of benefits especially when compared with wheat roti. It is helpful in weight loss due to its high fibre content which keeps cravings at bay and makes one feel full for longer.

Apart from this it is considered to be a source of good carbs, protein, calcium, minerals and consists of micro nutrients like manganese, phosphorus and iron etc. In this post, the nachni roti is made with 100% ragi flour (without wheat flour or rice flour).

It is simple to make and turns out absolutely soft, delicious just like regular wheat roti. It can be enjoyed with dal (lentil), curry or gravy dishes, pickle or raita.

Initially when I tried to make ragi rotis, they came out thick and chewy. Also, its dough was kind of sticky and difficult to handle. However on my recent trip to home, my nani (grandmother) shared her recipe of ragi rotis and I was surprised to see how easy it is to make them.

I would request you to follow the exact proportions and steps as mentioned below and I am sure you will be able to make soft thin ragi chapati in first attempt itself.

Youtube Video:

You can readily buy ragi flour from amazon or any grocery store nearby. Also, I have shared a youtube video for this recipe which you can refer to in case of confusion at any step.

More millet recipes:

• Ragi Dosa
• Ragi Chivda
• Sama Rice Cutlets
• Sama Rice Pulao / Barnyard Millet pilaf
• Sama Rice Kheer / Barnyard Millet pudding

Ingredients: (For 4 roti)

• Ragi flour (Finger Millet Flour) – ½ cup + 2tbsp
• Water – ½ cup
• Salt – to taste
• Ghee – 1 tbsp

Directions:

Step 1:
Measure 1/2 cup of ragi flour and keep it aside. Please note we are saving remaining 2 tbsp dry flour to use later.

Step 2:
Heat water in a heavy bottomed pan. Add some salt to it. Let the water boil completely.

Step 3:
Add the measured ragi flour to boiling water. Mix well with spatula. Switch off the flame in 5 seconds. Keep mixing till there is no water left behind. You will notice the flour will change colour and release an earthy aroma.

Step 4:
Transfer it on a plate and let it cool down. Rub some ghee on your palms and knead the dough well till it is nice and smooth.

Step 5:
Divide it into 4 equal parts. Roll them into smooth balls.

Step 6:
Take one ball, press it gently between your palms. Apply some dry flour on it and roll it into a circle. Keep it aside. Repeat this for remaining three balls.

Step 7:
Heat a tawa or non-stick pan. Place this rolled roti on it. Let it cook for a 30-40 seconds.

Flip it and let it cook from other side too. This side should be cooked slightly longer than the first side.

Step 8:
Using tongs, transfer the half cooked chapati on direct flame. It will puff up. Cook on both sides. (Second way of puffing- gently press the roti on tawa with kitchen tissue or cloth till it gradually puffs up.)

Step 9:
Apply some desi ghee or butter on it. In a similar manner make all the rotis.

Enjoy these soft ragi rotis with your dal or sabzi. You can pack them in tiffin also, as these remain soft for a long time.

Bon Appetit!! You can serve these ragi rotis with:

• Paneer Bhurji
• Aloo Beans Subzi
• Beetroot Thoran (stir fry)
• Dal Palak (Spinach Lentils)

If you try this easy ragi roti recipe & share pics on social media, then don’t forget to tag on Facebook, Instagram or use #kuchpakrahahai.

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(13 votes, average: 5.00 out of 5)

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