This Ragi Roti Recipe is a simple gluten-free alternative to your everyday phulka roti! Made with just 4 ingredients—ragi (finger millet flour), water, oil, and salt—this finger millet roti is a wholesome and nutritious option for anyone looking to switch things up in their daily meals.
For the last few weeks, I’ve been on a gluten-free diet, and this plain ragi roti has been a fantastic alternative. It’s not only healthy but also delicious and surprisingly easy to make!
If you’re new to ragi flour, also known as nachni, don’t worry—it’s a wonderful ingredient with a slightly earthy flavor that adds tons of nutrients to your meals. There’s no elaborate kneading needed as it is gluten-free. The cooking time is similar to that of palak paneer parathas or plain rotis.
I’ve also tried using ragi flour in cookies and other traditional Indian dishes like kanji, dosa, and idiyappam, and it works beautifully!
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Why This Recipe Works
- Naturally gluten-free: Perfect alternatives to wheat rotis, naan bread or yogurt flatbread.
- Nutrient-rich: Ragi flour is packed with calcium, iron, and fiber, making it a fantastic choice for a healthy diet.
- Basic Pantry Staples: All you need are ragi flour, water, oil, and salt.
- Versatile: It pairs well with curries, dals, chutneys, and even as a wrap for your favorite fillings.
- Fantastic start to include millet recipes in your diet.
Ingredients
See recipe card below for detailed ingredients and quantity.
- Ragi Flour: Ragi, also known as finger millet, is the star ingredient of nachni roti. Its dark color gives the rotis their signature deep brown hue, and it's loaded with fiber and nutrients like calcium, protein and iron. You can find it at Indian grocery stores or online.
- Boiling Hot Water: Cold or lukewarm water won’t bind the gluten-free ragi flour well, but hot water makes the dough come together beautifully and makes it easier to roll out.
- Oil: Any neutral flavor works. I don't recommend skipping it.
How to Make Ragi Roti (Step-by-Step)
- Make the dough: Heat water in a pan and add salt and oil. Once the water boils, lower the heat and gradually stir in the ragi flour. Mix well to form a soft dough with a silicone spatula.Cover and let it rest for a few minutes.
- Knead the dough: Once the dough has cooled enough to handle, knead it gently with oiled hands until smooth.
- Shape the rotis: Divide the dough into small balls. Dust in ragi flour and roll out thin ( not thin like wholewheat rotis). Alternatively you can also roll each ball between two sheets of parchment or greaseproof paper to prevent sticking.
- Cook the rotis: Heat a tawa or flat pan on medium heat. Place the rolled ragi roti on the pan and cook for about 1-2 minutes on each side until you see small brown spots. Optionally, apply a little oil or ghee for extra flavor and softness.
Variation
Ragi Rotti (Ragi Pancake): For a tasty variation, try ragi rotti made in similar fashion as Akki Roti, a popular Karnataka dish. Mix ragi flour with onions, grated carrots, coriander, and green chilies. Pat the dough into thin pancakes and cook on a tawa. It's pairs well with chutneys or plain yogurt.
Whole Wheat Ragi Roti: Substitute 50% with wholewheat flour to the same dough and make roti like normal.
Sandhya’s Pro Tips
- Water temperature is key: Use boiling water to help bind the ragi flour properly. This makes the dough easier to work with and prevents cracks. I've tried using boiling water from the kettle and work with it separately. But the dough wouldn't come together. Highly recommend bringing water to boil on the stove top and add the ingredients on low flame.
- Use a nonstick pan: The ragi flour is sticky as it cooks and has a tendancy to stick to a bottom of the pan. Don't use steel pan, like I did. I've learnt it the hard way with plenty of experimenting
- Greaseproof paper trick: Since ragi dough is gluten-free, rolling it between parchment or greaseproof paper helps prevent sticking and tearing.
Serving Suggestions
Serve hot with your favorite curry, dal, or sabzi. I like to serve with a side of Tarka Dal or Green lentils dal or a side of mixed veg curry or aloo gobi and cucumber raita.
Storing Leftovers
If you have leftover ragi rotis, allow them to cool completely before storing them in an airtight container. They’ll stay fresh for up to 2 days in the refrigerator. To reheat, warm them on a tawa for a few seconds on each side.
Recipe FAQ's
Yes, ragi roti is naturally gluten-free, making it an excellent choice for those with gluten sensitivities or anyone on a gluten-free diet.
Yes, if you prefer a mix of grains, you can use 50% whole wheat flour (atta) and 50% ragi flour. However, keep in mind that this will no longer be a gluten-free recipe.
Absolutely! You can skip the oil in this recipe if you like. The rotis will still turn out delicious, though I find that a bit of oil helps keep them softer.
Absolutely! Ragi roti is a great option for dinner, as its slow-release carbs keep you full and help prevent late-night cravings.
Yes, they are! Just make sure to avoid adding ghee after cooking if you want to keep them fully vegan. Instead, you can brush them with a bit of oil or vegan butter.
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Ingredients
- ½ cup ragi flour finger millet flour
- ¾ cup water
- ½ teaspoon salt
- 1 teaspoon oil
Instructions
- Make the dough: In a non-stick pan, bring water to a boil. Lower the heat, then add salt and oil. Gradually stir in the ragi flour, mixing well with a silicone spatula to form a soft dough. Cover and let it rest for a few minutes.
- Knead the dough: Once the dough cools enough to handle, gently knead it with oiled hands until smooth (about 30 seconds).
- Shape the rotis: Divide the dough into small balls. Dust with ragi flour and roll out into thin discs (not as thin as wheat rotis). You can also roll them between two sheets of parchment paper to avoid sticking.
- Cook the rotis: Heat a tawa or flat pan over medium heat. Place the rolled roti on the pan, cooking for 1-2 minutes on each side until brown spots appear. Flip once more and press with a spatula. They may puff if evenly rolled. For extra flavor and softness, brush with oil or ghee, if desired.
Notes
- Boiling water is essential: It properly binds the ragi flour, making the dough easier to handle and preventing cracks. I’ve tried using kettle water, but the dough didn’t come together. I highly recommend boiling water on the stovetop and adding the ingredients over low heat.
- Use a nonstick pan: Ragi flour tends to stick as it cooks, so a nonstick pan works best. I learned the hard way not to use a steel pan after plenty of failed attempts.
- Greaseproof paper trick: If you find the dough sticking, rolling it between parchment or greaseproof paper helps prevent tearing. I dust the dough balls with ragi flour before rolling to make the process easier.
Sandhya Hariharan says
Since I've been following a gluten-free diet for the past few weeks, this ragi roti has become a staple in my kitchen! It's super convenient because it stays fresh for up to two days. I simply reheat it in the microwave, and it's perfect to enjoy with curries or even as a quick snack.