Ragi rotti or finger millet roti recipe with step by step instructions and photos.
Jump to RecipeRagi rotti is a kind of flat bread made using ragi(finger millet) flour. It is a delicious and healthy breakfast recipe from south India. These gluten free rotti is simple and easy to make. Serve them with chutney, dal or even pickle.
If you have ragi flour and few ingredients, it just takes few minutes to make this recipe. It has chilli’s to give some spice to the rotti, onions and carrot gives some sweetness. I also added moringa leaves which enhances the taste of the rotti.
Ragi or finger millet being the staple of south India, has lots of health benefits. It is rich in fiber, calcium, amino acids, vitamin D and may more. I usually include ragi in form of dosa, ragi sangati and rotti. We can also make sweets and savories like ragi fritters, ladoo, ragi halwa, ragi murukku etc.
Ragi rotti( Finger millet rotti) – cooking procedure
Into a wide bowl, add ragi(finger millet) flour. Add salt, finely chopped chilli’s, and then add finely onion.
Also add grated carrot and moringa(drumstick) leaves, and give everything a good mix.
Add little water and mix it. If in need more water, add some and mix it well into a ball.
Let the mixture rest for 5 minutes, then divide them into small portions.
Take a ball, place it on a wet cloth and pat it down into a thin rotti. Put a hole in middle, so that it can cook evenly.
Take the rotti along with the cloth and put in on hot pan, and remove the cloth.
Add some oil from top and let it cook. Cook it for 2 minutes on one side and flip it to other side and cook it for other 2 minutes.
Once cooked remove it into a serving plate and continue the process.
Serve it hot with any side dish or it tastes great as it is.
Notes
- For 1 cup of ragi flour, you will need 1/3rd cup of water. 1 cup of ragi flour yields 6 rotti’s.
- You can use curry leaves, coriander leaves or any spinach for this recipe. I used moringa leaves.
- You can also pat it on a butter paper, banana leaf or on a cloth.
- Cook it in a low flame, slow cooking enhances taste and also cooks well.
- Always try to make the dough fresh, do not store it and use for the other day. It tastes best when made fresh.
Serving suggestion
Serve this ragi rotti hot, because it tastes best when hot. You can pair this with any chutney, you can have it without any side.
Tried this recipe? Comment down below how it turned out!
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Ragi rotti | Finger millet rotti
Ingredients
- 1 cup ragi flour finger millet flour
- 1 small onion finely chopped
- 2 green chilli's finely chopped
- 1 carrot grated
- ½ cup moringa leaves
- salt to taste
- ½ cup water
- Cooking oil
Instructions
- Into a wide bowl, add ragi(finger millet) flour. Add salt, finely chopped chilli's, and then add finely onion.
- Also add grated carrot and moringa(drumstick) leaves, and give everything a good mix.
- Add little water and mix it. If in need more water, add some and mix it well into a ball.
- Let the mixture rest for 5 minutes, then divide them into small portions.
- Take a ball, place it on a wet cloth and pat it down into a thin rotti. Put a hole in middle, so that it can cook evenly.
- Take the rotti along with the cloth and put in on hot pan, and remove the cloth.
- Add some oil from top and let it cook. Cook it for 2 minutes on one side and flip it to other side and cook it for other 2 minutes.
- Once cooked remove it into a serving plate and continue the process.
- Serve it hot with any side dish or it tastes great as it is.
Notes
- For 1 cup of ragi flour, you will need 1/3rd cup of water.
- You can use curry leaves, coriander leaves or any spinach for this recipe. I used moringa leaves.
- You can also pat it on a butter paper, banana leaf or on a cloth.
- Cook it in a low flame, slow cooking enhances taste and also cooks well.
