Ragi Roti (Finger Millet Chapati)
Ragi Roti is one of the best and easiest ways to include ragi in your daily diet. This recipe combines ragi flour (finger millet) with whole wheat flour in a 2:1 ratio, making the dough easy to roll out and giving the chapati a soft, pliable texture. The taste and texture are similar to Bajra roti — earthy, hearty, and deeply satisfying. Adding whole wheat flour makes it easier to roll without cracking. Once prepared, a touch of ghee keeps them soft and aromatic. These are best served hot with any sabzi, dal, or curry of your choice.
Cook Time
40 mins
Servings
4 people
Difficulty
Easy
Ingredients
- 2 cups Ragi flour (Nachni / Finger Millet flour)
- 1 cup Whole wheat flour (atta)
- 1 tsp salt (or to taste)
- 1.5 cups hot boiling water (approximately)
- Warm water as needed for kneading
- Whole wheat or ragi flour for dusting
- Ghee or oil to apply on finished rotis
Instructions
- 1
Take 2 cups ragi flour and 1 cup whole wheat flour in a large plate or bowl. Add 1 teaspoon salt and mix everything together with a spoon.
- 2
Add 1.5 cups of hot boiling water gradually into the flour mixture. Mix with a spoon — do not touch yet, wait a couple of minutes for it to cool slightly.
- 3
When the mixture is still warm but handleable, begin to knead. Sprinkle warm water bit by bit as needed and knead until you get a soft, smooth dough.
- 4
Cover the dough with a cloth or lid and let it rest for 20 minutes. This resting step is important for soft rotis.
- 5
After resting, divide the dough into medium-sized balls. Flatten one ball, dust it with some ragi or wheat flour.
- 6
Heat a tawa (griddle) on high flame until it is sufficiently hot.
- 7
Roll the flattened dough ball into a flat, round circle on a rolling board. If it sticks to the rolling pin, sprinkle flour and continue rolling.
- 8
Place the ragi roti on the hot tawa. Keep the flame on high. Roast one side until it is about one-quarter cooked (light colour, not brown).
- 9
Flip the roti and cook the other side a little more — some light brown spots should appear.
- 10
Using tongs, hold the roti directly over the open flame. Rotate it and roast the edges too. The roti will start to puff up.
- 11
Once puffed, flip and roast the other side for a few seconds. Do not over-roast or burn — keep it moving.
- 12
Remove from flame and immediately apply ghee or oil. Place in a roti basket or casserole to keep warm.
- 13
Serve hot with any Indian vegetable dish, dal, usal, or chutney of your choice.
💡 Pro Tip
Ragi rotis must be served hot. Apply ghee or oil as soon as they come off the flame — this keeps them soft and prevents drying. If not serving immediately, stack them in a casserole or roti dabba to retain warmth.
