Ragi rotti/ Finger millet Bread

Updated: May 22


Ragi is a whole grain that is gluten-free and a staple in South India It is rich in fiber that helps with weight loss and diabetes It's packed with calcium, good carbs, ammino acids and Vitamin D Ragi flour is prepared by either crushing dried grains or spouting, drying and then grinding them. The good thing is that Ragi is a rich source of good carbohydrates and since it is too tiny to polish it, so its consumed in its purest form. Despite many health benefits, Ragi remains absent in our diets and we haven't really embraced it unfortunately.


Ragi rotti is a regional delicacy from Karnataka cuisine, it's basically a semi solid dough which is made with Ragi flour n choice of vegetables..and patted on the tawa directly( which is a traditional way.)And some do it on a banana leaf too.


I don't get banana leaves so often/easily here ,so I use the baking sheet,which is nothing but butter paper used for baking.Some even use thick plastic, but I generally prefer to avoid it.


Cuisine: South Indian

Category: Vegetarian

Course Type: Breakfast/ Early dinner

Preparation time: 10 minutes

Cook time: 3 minutes for each rotti



Ragi flour - 1 cup

Rice flour- 2 tbsp( optional)

Chiroti Rava- 1/3 cup

Onion - 1 finely chopped

Ginger- 1 inch finely chopped or grated

Green chilly- 1 finely chopped (optional)

Cumin seeds -1/2 tsp

Salt to taste

Dill leaves- 1/2 cup finely chopped ( you may increase or decrease the quantity as u like )

Grated coconut-1/4 cup ( helps in keeping the rotti soft)


1.Take a bowl,mix all the ingredients mentioned above, add little by little water until u get a semi solid dough.. it has to be softer than the normal roti dough. Rest it for 15 mins atleast, which helps in making soft rotti.

2.Apply little oil on the baking sheet, spread and take a big ball of rotti dough.

3.Start patting to get a round shape.Make it as thin as possible if you are eating it immediately, if not let it be a bit thick.You may sprinkle some water if you find the dough hard to pat.

4. Then flip the baking sheet on the pre heated tawa upside down(the rotti on the tawa and baking sheet on the top), leave it along with the baking sheet for a minute.

5.Press it gently n slowly start removing from one edge. Be gentle, otherwise the rotti wil not stick to the tawa.if you feel, it's peeling/breaking apart, just press on top of the baking sheet slowly and remove the baking sheet.Smear some oil on top, close the lid n cook.After a minute,turn the side and cook again.

6.Serve it with your choice of chutney or curry.



Note :

1.Let the heat be medium to high or else the rotti wil not get cooked from inside, will only get brown soon.

2.If you don't like dill leaves or if its not available, you can go for basic recipe, where you can include grated carrot, grated cucumber n coriander leaves.

3.Instead of coconut, you can use the same quantity of cucumber which also helps in making soft rottis.

4.Adding rice flour and rava is purely optional, it only enhances the taste and Rava helps in giving crispy texture.

5.Resting the dough is very important to get the right consistency rottis.

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