Ragi rotti recipe| How to make ragi rotti | Finger millet flour roti | Nachni roti
By Latha on January 8th, 2016
Ragi rotti or finger millet flour roti recipe explained with step by step pictures and a video. This ragi rotti is prepared using ragi flour, onion, green chili and curry leaves. Ragi is very healthy and raagi rotti is one of the tastiest recipe from Ragi. Karnataka style ragi rotti or ragi flour roti (finger millet flat bread) is a very tasty and extremely popular breakfast item from Karnataka, India. The ragi or finger millet is a magic millet, which is well known for its nutritional values and health benefits. This is a very simple raagi rotti recipe and tastes great!! Basically ragi is known as less tasty millet but if you try this ragi rotti recipe, you will realize how tasty the ragi is.
Ragi rotti is a stomach filling breakfast item and you don't feel hungry for very long time. There is another way of preparing ragi rotti wherein the batter will be little more soft and the ragi rotti is flattened or made directly on the tava (griddle). 2 to 3 tavas are used to prepare this kind of ragi rotti. You can serve these ragi rottis with curd or sambar or chutney or any curry.
Ragi rotti is prepared using ragi flour, onion, green chili and lot of curry leaves. You can also replace curry leaves with coriander leaves. Also do not forget check my ragi dosa, ragi malt, ragi laddu and ragi mudde (ragi ball) recipes.
Along with this Ragi rotti recipe, I have posted Malnad style Akki rotti recipe also. Click here to read Akki rotti recipe.
I have made a video on this ragi rotti recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 10 min
Cooking time: 30 min
Serves: 2
Ingredients: (measuring cup used = 240ml)
- 1.5 cup ragi flour / finger millet flour
- 1.5 cup water (little more or less depending on the flour quality)
- 2-4 finely chopped green chilies
- 2 finely chopped onions
- 1/4 cup finely chopped curry leaves
- Salt as per your taste
- 1/4 cup cooking oil
- 15x15cm sized thick polythene sheet / banana leaf
Instructions for making ragi rotti:
- Take water and salt in a big pan and bring it to boil. Please note ragi needs very less salt.
- When the water starts boiling, add in ragi flour and switch off the stove.
- Add in finely chopped onions, curry leaves and green chilies.
- Mix it well. If required add either water or flour and prepare a soft but stiff dough.
- Take oil in a bowl and a polythene sheet (or banana leaf). Smear oil on the polythene sheet or banana leaf.
- Next place a orange sized dough on the polythene sheet or banana leaf.
- Now apply oil on to your fingers and start making circular shaped ragi rotti using your fingers. amke 4 - 5 holes using the finger.
- Keep applying oil on to your fingers to avoid sticking and make a roti.
- Carefully take out the Ragi rotti from the polythene sheet.
- Directly and immediately transfer it on to the hot pan. You have to be careful as well as very quick at this stage otherwise you will end up in breaking the ragi rotti.
- Drizzle some oil and cook on the one side of the roti. This might take around one minute.
- Flip the ragi rotti and cook on the other side as well. Serve it hot with butter or curd or chutney.
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