Ragi Roti

Ragi Roti Recipe
  • Breakfast
  • Servings
  • 2Spicy
  • 30 MinsCook Time
  • Cuisine : South Indian
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Ragi Roti can be cooked soft or crispy just like dosas to suit your palate. Along with the match flashing before your eyes, it is time to treat your taste buds to energise you during the emotional upheavals of the IPL match.


1 ½ - 2 cups of Ragi Flour

1 cup of Water

Salt to taste

Oil for cooking

2 tablespoons of Ragi Flour

¼ bunch of Dill Leaves (chopped)

¼ bunch of Fresh Coriander Leaves (chopped)

2 sprigs of chopped Curry Leaves

2-3 finely chopped Green Chillies

2 Onions finely chopped

¼ teaspoon of Cumin Seeds

½ teaspoon of finely chopped Ginger

2 tablespoons of grated Coconut



Tawa, Spoon

Step By Step Method

  • 1. Combine all the ingredients with Ragi flour, except for the 2 tablespoons of Ragi flour, oil and water. Make a smooth mix of the 2 tablespoons of Ragi flour with some water, add 1 cup of water to it, bring it to a boil, stirring continuously. Simmer it for 2 minutes.
    2. Now add this boiled paste to the above mixture and mix it up well with a spatula. Allow it to cool down. Bring it to a wet dough consistency by mixing with your hands. Keep this dough aside for 10 minutes.
    3. Now pull out big sized balls out of this dough. Place one such ball on a butter paper or aluminium foil with oil generously smeared on it. With the Ragi ball in the centre, keep spreading it out with wet fingers till a thin chapati like spread has been achieved. Make a hole in the center of the roti with your finger which will allow faster cooking.
    4. Now heat a girdle, turn the butter paper upside down over it and carefully peel it away from the paper onto the griddle. 
    5. After a minute spread a ¼ teaspoon of oil over the roti and flip it over. Again spread another ¼ teaspoon of oil and cook till roasted well on both the sides. 
    6. Prepare one by one all the roti till you exhaust the dough. Serve these rotis with a variety of chutneys, curd or pickle.

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