Ragi Roti (Nachni Roti)

Soft Ragi Roti made with finger millet flour (ragi flour). Ragi roti is also called as nachni roti or ragi chapathi.

Ragi is a staple in many South Indian states, especially in Karnataka. Some of our favorite ragi recipes are ragi rotti, ragu mudde and ragi dosa.

About this recipe

Roti is a flat bread native to India and is made with whole wheat flour. While the most common way of making roti is with wheat flour, there are many other millet flours which can be used to make roti.

One such is Ragi, also called as finger millet flour.

Many times people get confused and think ragi roti and ragi rotti are same. They are different recipes.

Ragi rotti is a specialty of Karnataka, made with ragi flour, onion, green chili and coriander and made to a flat bread. These are enjoyed for breakfast, lunch or snack. Its one of my favorite ways of enjoying ragi.

While Ragi roti is made with hot water, ragi flour, oil and salt. We flatten the dough and make chapathi with it.

Ingredients:

How to make Soft Ragi Roti –

As there is no gluten in the millet flours, the most challenging part is to roll the roti. Do follow these three tips to get soft ragi roti every time.

1- Mix the dough in hot boiling water. This will soften the dough and you will not get cracks while rolling.

2- Add little oil while boiling the water, this gives non sticky dough.

3- While rolling the roti, generously apply ragi flour to avoid sticking. Keep flipping the dough while rolling, if not it will stick to the surface.

Step by Step Pictures –

1 – Boil the water in a small sauce pan and add salt and oil.

 2 – Slowly add the ragi flour and immediately turn off the stove.

3 & 4 – Remove the pan from the gas top and mix until the ragi flour is completely mixed with the water. I initially used whisk to remove lumps and then used a spatula to mix it well.

5 – Close the lid and set a side for 10 minutes. After ten minutes transfer the ragi mixture to a plate and mix the dough for few minutes. You don’t need to knead it too much as there is no gluten in ragi. There should be no lumps and it should be a smooth dough. If you feel the dough is too sticky add little flour to get the right texture.

6 –  Shape the dough in to six equal balls.

7 & 8 -. Dust the rolling surface with ragi flour. Flatten the ragi dough slightly , and with the help of a rolling pin roll out the dough in to a circle. Dust with the flour, as needed while rolling the roti. ( you can also just use the tip of you finger to roll the dough)

9 & 10- Heat a skillet, gently place the rolled out dough on to the skillet. Cook for 30 seconds and flip the roti and cook for another 30 seconds.

11 – Now flip the roti again and with the help of kitchen towel (or paper towel), press the roti till it puffs up. Flip and cook the other side too.

1 3- Apply ghee or oil on both sides. Enjoy the soft ragi roti with pickle and curd or curry of your choice. Enjoy the roti when they are still hot.

Pro Tips –

Make sure the water to ragi flour ratio is 1:1. Water can be slightly less than flour, but never the more. If you add more water than ragi flour, the dough will be very soft.

To keep the roti soft, immediately apply ghee and store in a closed container.

Ragi roti tastes best when eaten right away. But if you are eating it after some time, sprinkle little water on the roti and heat it up on the tawa.

Serving suggestions:

Ragi Roti can be enjoyed with any curry, just like the way you do with wheat roti. It also tastes great with green apple pickle.

Curry’s for Ragi Roti –

Stuffed Baby Egg Plant Curry

Mixed Vegetable Coconut Curry

Indian Pumpkin Curry

Rajma Masala

This recipe was originally posted on March 2018, it has been updated and republished.

Ragi Roti Video –