Ragi roti/Ragi chapathi is a soft finger millet flatbread. Being high in calcium and low in glycemic index, ragi/finger millet roti is considered to be a healthy food.
Tired of trying to make soft chapathis ? Thinking how to include millets in diet ? This fool-proof soft millet chapathi is the answer for both questions. Make paneer bhurji and add torn ragi roti to it for kids to enjoy. You can even make pearl millet/bajra/kambu roti using the same recipe.
The recipe for this soft ragi roti was introduced to me by a Kannada friend Mrs.Drakshayini, when she taught the making of Ragi Mudde to me. She is my neighbour(here in US) and also my school bus-stop mate as Nilaa and her daughter are classmates & bus-mates. She is so kind and always open for any sort of help. Thank god for blessing such good friends, especially when we stay away from our country.
I clicked the main pic using the same dough that we made for Ragi mudde and so you could see some rice here and there in the roti. Pls forgive me 😉
Other finger millet recipes:
Ragi steamed puttu
Ragi koozh
Ragi dumplings/kozhukattai
Ragi simili/laddu
Ragi murukku
ragi roti recipe – Stepwise pics follow the below printable description:
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ragi roti recipe | soft ragi chapathi | finger millet flatbread
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Prep time
Cook time
Total time
Serves: 12 small rotis
Ingredients
For dough
- Finger millet/Ragi flour - ½ cup + 1 tbsp
- Water - 1 cup(min) to 1+1/4 cup(max)
- Salt - ¼ tsp
For roti
- Finger millet/Ragi flour - for dusting
- Oil/butter/ghee - for smearing
Instructions
- Add 1 cup water and ¼ tsp salt. Once it comes to rolling boil, add a tbsp of ragi flour and keep the stove in medium flame(knob #4) for 5 mins. Let the kanji(fluid) form.
- Then add ½ cup ragi flour in cone shape(kuvichu podanum). Let it boil in low-medium flame for 1 minute. Then close completely with the lid and simmer(switch off if it is coil stove as that hotness will suffice) for 5 mins. Then open the lid.
- Wet a flat spatula and stir to combine the flour. Don't be too tempted to add water. Use the spatula and combine briskly so that there are no dry flour. You can sprinkle lil water if you still find dry flour after mixing well for 1 minute.
- Wipe the dough stuck to the spatula and add to the remaining dough. Again keep closed(stove switched off) for 2-3 mins. Then wet your hands.
- After making balls from the dough, take each ball and roll between dry palms.
- Dust the ball using ragi flour or wheat flour and roll them as circles. Optionally, you can shape them using tiffin box lid to make perfect circle.
- Roll all balls to circles and start making roti in hot dosa tawa. You can also, roll it parallelly, while making rotis in the side.
- After few seconds, turn to other side and apply ghee, butter or oil. These are all optional. It turns soft even without these lubricants.
- Again turn to other side and apply oil, if required. Just press with spatula on all sides so that ragi roti puffs up nicely.
- No need to cook for long time as the flour is already 90% cooked. Unlike wheat chapathi, even if you turn for many times, ragi chapathi will be soft. Store in hotpack and it remains soft for 4 to 8 hours.
Notes
1.After adding salt, add lil ghee or oil for super soft ragi roti. This also avoids wastage of flour sticking to the vessel.
2.I do not usually apply oil while making ragi roti. Still, it comes out softly. You can even apply ghee or butter on each roti just after making it.
3.Adding more water for making dough affects the taste of roti(it makes sticky while eating). Water measurement varies as per flour quality. For ½ cup flour, water varies between 1 to 1+1/4 cup and not more than that.
Preparation – How to make soft ragi roti?
1.Add 1 cup water and 1/4 tsp salt. Once it comes to rolling boil, add a tbsp of ragi flour and keep the stove in medium flame(knob #4) for 5 mins. Let the kanji(fluid) form.
2.Then add 1/2 cup ragi flour in cone shape(kuvichu podanum). Let it boil in low-medium flame for 1 minute. Then close completely with the lid and simmer(switch off if it is coil stove as that hotness will suffice) for 5 mins. Then open the lid.
3.Wet a flat spatula and stir to combine the flour. Don’t be too tempted to add water. Use the spatula and combine briskly so that there are no dry flour. You can sprinkle lil water if you still find dry flour after mixing well for 1 minute.
4.Wipe the dough stuck to the spatula and add to the remaining dough. Again keep closed(stove switched off) for 2-3 mins. Then wet your hands.
5.Knead the dough for a minute using wet hands. Make balls.
6.After making balls from the dough, take each ball and roll between dry palms.
7.Dust the ball using ragi flour or wheat flour and roll them as circles. Optionally, you can shape them using tiffin box lid to make perfect circle.
8.Roll all balls to circles and start making roti in hot dosa tawa. You can also, roll it parallelly, while making rotis in the side.
9.After few seconds, turn to other side and apply ghee, butter or oil. These are all optional. It turns soft even without these lubricants.
10.Again turn to other side and apply oil, if required. Just press with spatula on all sides so that ragi roti puffs up nicely.
11.No need to cook for long time as the flour is already 90% cooked. Unlike wheat chapathi, even if you turn for many times, ragi chapathi will be soft. Store in hotpack and it remains soft for 4 to 8 hours.
Serve with sambar or any spicy gravies or chutneys of your choice.
Tips/Tricks in making ragi chapathi:
- After adding salt, add lil ghee or oil for super soft ragi roti. This also avoids wastage of flour sticking to the vessel.
- I do not usually apply oil while making ragi roti. Still, it comes out softly. You can even apply ghee or butter on each roti just after making it.
- Adding more water for making dough affects the taste of roti(it makes sticky while eating). Water measurement varies as per flour quality. For 1/2 cup flour, water varies between 1 to 1+1/4 cup and not more than that.
Nutritional Benefits in ragi roti
Finger Millet/Ragi – Protein, Calcium, Potassium, Magnesium, Iron, Polyphenols, Amino acids, Folic acid, Vitamins A&B
