Ragi Roti

Ragi Roti


  • 1/2 cup ragi (nachni / red millet) flour
  • 1 1/2 tbsp finely chopped spring onions whites
  • 1 1/2 tbsp finely chopped spring onion greens
  • 1/4 cup grated carrot
  • 1 1/2 tbsp fresh curds (dahi)
  • 1/2 tsp green chilli paste
  • salt to taste
  • 1/4 tsp oil for kneading
  • ragi (nachni / red millet) flour for rolling
  • oil for cooking


  • Combine all the ingredients in a deep bowl and knead into a soft, smooth dough using enough water. Keep aside for 10 to 15 minutes.
  • Knead again using oil till smooth and divide the dough into 4 equal portions.
  • Roll out each portion into a circle of 125 mm (5″) diameter, using a little ragi flour for rolling.
  • Heat a non-stick tava (griddle) and cook each roti using a little oil, till it turns golden brown in colour from both sides.
  • Serve immediately.

Variation: Ragi Dosa/chilla

  • Combine all the ingredients in a bowl, add 2 tbsp of rice flour and enough water to make a batter of pouring consistency and continue to make dosas.
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