Ragi Roti Recipe | Nachni Roti | Ragi Rotti

Indian ragi roti (millet bread, nachni roti) served with spicy green and red chutney.

5 from 9 votes

Ragi Roti Recipe | Nachni Roti | Ragi Rotti

Ragi Roti or Nachni Roti is a healthy, nutritious, gluten-free alternative to the traditional roti prepared using ragi flour or finger millet flour. I have shared 3 simple ways in which you can make a ragi roti recipe at home. Serve ragi roti with spicy Indian chutney, dal, or any Indian curry or simply with some butter or ghee.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Dinner, Lunch, Snack

Cuisine: Indian, Karnataka, South Indian

Diet: Diabetic, Gluten Free, Low Calorie

Servings:

Calories: 178kcal

Author: Kushi

Equipment

Dosa tawa / Skillet

Ingredients

2 cups Ragi flour or Finger Millet flour or Nachni atta
1 teaspoon Cumin seeds or Jeera
1 teaspoon Oil , more for greasing and cooking (I use coconut oil)
3 Onions , small finely chopped ( or 2 medium)
¼ cup Cilantro or Coriander leaves, finely chopped
2 to 3 Green chilies , finely chopped
2 tablespoon Curry leaves , chopped
½ teaspoon Salt , adjust to taste
1 cup Water plus an additional 2 to 4 tablespoon (approx.)

Instructions

Make the dough for Ragi Roti (Nachni Roti)

In a bowl, add ragi flour, cumin seeds, oil, and mix well.
2 cups Ragi flour, 1 teaspoon Cumin seeds, 1 teaspoon Oil
To this, add onion, coriander, green chilies, curry leaves, salt, and mix. Now add water little by little to form a soft dough. Do not add all water at once
3 Onions, ¼ cup Cilantro, 2 to 3 Green chilies, 2 tablespoon Curry leaves, ½ teaspoon Salt, 1 cup Water
Add water in increments. You should be able to spread the dough easily with your fingers. you can check the stepwise pics in the post above or the video.

To make roti in parchment paper, banana leaf, or butter paper

Heat a nonstick pan or cast-iron skillet on medium flame. Grease the pan with oil.
Brush the paper or banana leaf with oil. Take a small portion of dough and spread it as thin as possible using your fingers or spatula.
Flip this on hot tawa and gently peel off the leaf or parchment paper. Check out the video on the making of ragi roti for better understanding.
Drizzle oil. After two to three minutes, flip and cook on another side.
Cook until it is cooked through completely and rotti develops some golden spots.

How to make roti directly on tawa?

Brush the hot tawa with oil. Take a portion of the dough and spread it as thin as possible. Use a silicone spatula if you are a beginner. If you are an expert cook and comfortable around hot utensils/tawa, dip your finger in a bowl of water and carefully spread the dough.
Drizzle some oil. cook the rotti on one side for 3 to 4 minutes, then flip and cook on the other side until lightly golden.

Video

Notes

For the perfect ragi roti, see that the flame is always on medium. Else the rottis will crisp up on the outside but remain uncooked inside.
Vary the amount of cilantro, curry leaves, and green chilies to taste.
Use oil as desired to cook rotis. I prefer coconut oil.
To easily spread the dough, grease the banana leaf, parchment paper, or pan. Secondly, you can keep a bowl of water to dip your fingers in while spreading the dough. Doing so will prevent the dough from sticking to your fingers while spreading.
The banana leaf and parchment paper method will give you thinner rotis than the one where you directly spread the dough on the pan.
If you feel the dough is hard to spread, add more water and soften it.
You can make ragi rotti more nutritious by adding grated carrots, chopped capsicum, green peas, avarekalu, or crushed peanuts.
Love simple plain ragi roti? Then skip the onion, cumin seeds, chilies, and herbs. All other steps remain the same.
This Ragi chapati (roti) is made using only ragi flour. No wheat or any other flour is used.

Nutrition