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soft ragi roti
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5 from 2 votes

Ragi roti | finger millet roti

ragi roti or nachni ki roti is a healthy breakfast or lunch recipe made with ragi flour. Also called finger millet flour. Its diabetic friendly recipe.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast
Cuisine: Indian
Servings: 6
Author: Madhavi


  • 1 cup ragi flour / finger millet flour
  • 1/4 tsp salt
  • 1 tsp oil and more to cook the roti
  • 1 cup water
  • Whole wheat flour ( for dusting)


Cooking the dough-

  • Boil the water in a small sauce pan. Add salt and oil.Bring the water to a rolling boil.
  • Slowly add the ragi flour and immediately turn off the stove.
  • Remove the pan from the gas top and mix until the ragi flour is completely mixed with the water.
  • Close the lid and set a side for 10 minutes.
  • After ten minutes transfer the ragi mixture to a greased plate and knead the dough for few minutes. 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.Shape the dough in to six equal balls.
  • In a rolling surface, spread some whole wheat 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.

Cooking the ragi roti -

  • Heat a skillet, gently place the rolled out dough on to the skillet. Cook for 45 seconds and press the roti with a spatula or a clean kitchen towel.
  • Flip the roti. Press down with spatula to ensure the roti is cooked evenly. Apply ghee or oil on both sides.
  • Enjoy the soft ragi roti with pickle and curd or curry of your choice.


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