Bajra Ragi Masala Rotti
Prep time
Cook time
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Bajra & Ragi Masala Rotti - its a gluten free rotti made with bajra, ragi and spices.A nutritious and filling recipe,served with plain yogurt and pickle.
Recipe type: Breakfast
Cuisine: Indian
Serves: 6
  • 1 cup Bajra flour (pearl millet flour)
  • 1 cup Ragi Flour (finger millet flour)
  • large onion, finely chopped
  • 4 Green chilly, finely chopped
  • ½ tsp cumin seeds
  • ½ tsp coriander powder
  • 3 tsp of tamarind pulp
  • 1 tsp of jaggery
  • ¼ cup chopped coriander leaves
  • 2 tbsp almond powder (or peanut powder)
  • 1 tsp salt or to taste
  • about 1¼ cups of hot water
  • Salt to taste and
  • Oil to make the rotti
  1. finely chop the onion, green chilly and corinader leaves.
  2. Soak a small piece of tamarind in hot water for few minutes. Squeeze out the pulp and use the tamarind water.
  3. In a large bowl, add the jowar flour,ragi flour, onion,green chilly,coriander powder, coriander leaves, almond powder, cumin seeds, jaggery and salt. Mix well.
  4. Add the tamarind water and now
  5. add the hot water little and make a soft dough. The dough should be very similar to Akki rotti/ Rice flour rotti dough. Cover and set a side for twenty minutes.
  6. Smother the pan with oil, this helps the rotti from not sticking in the pan. Take a handful of dough and try spreading it evenly to form a flat disc. While spreading the dough, dip your hands in a bowl of water.
  7. This helps the dough from not sticking the hands and also helps in spreading the dough evenly.
  8. Pour a tsp of oil around the rotti, cover and cook on both sides till the rotti turns golden brown in color.
  9. Alternatively, you can also use a greased banana leaf or a parchment paper to make the rotti.
  10. Spread some oil on the parchment paper and spread the dough . Drop the sheet upside down and cook for few seconds and gently remove the sheet. Finish cooking the rotti on both sides
  11. Repeat with the rest of the dough.
  12. Serve with some pickle and plain yogurt.
Recipe by Madhu's Everyday Indian at