Indian Food

Ragi Roti

Ordinary rai roti from ragi flour (wheat flour from finger millet).

These roasts are rich in protein, calcium and are also gluten free. They are also known as Nahni Roti.

Growing up in North India, I ate mostly wheat and rice, which were on the menu every day for lunch and dinner.

I wasn’t very good with the different grains at the time. Maybe it was just the times, in the 90s in India, when people mostly ate what adults ate and were familiar with cooking. At least, that was the case in northern India.

Today a lot has changed, people are healthy and include different grains in their diet. One of the most popular is millet.

And it’s not for nothing that millet has become so popular over the years. They are rich in fiber, nutrients, antioxidants and have many health benefits.

They are also gluten-free, and the interest in the gluten-free diet has certainly led to an increase in interest in millet as well. There are so many varieties of millet, even though I’m slowly getting to know them.

One of my favorites lately is ragi (finger millet). Remember when I shared those ragi cookies earlier this month? I said I eat a lot of ragi these days and would share other recipes with him.

For example, I regularly eat ragi like ragi roti (which is also called nachni roti).

These roses are very easy to make with the technique I will share, and they make really healthy and robust roses.

Ragi rotis are popular in Karnataka and Maharashtra, but I didn’t eat them as a child. Growing up, I only knew one kind of roast, the wheat roast. I didn’t even know you could make roast beef with other grains.

But now I’m trying to incorporate more grains into my diet, and this toasted rye is definitely a favorite these days. Sarvesh likes to eat them too, which is a big plus!

This Ragi Roti

Perfect for gluten-free diets.

They are rich in calcium, iron and protein.

Can be eaten with any curry or dal.

Several studies also show that these roses can help control blood sugar, cholesterol and weight gain.

These rotis are prepared in different ways. There is one to which chopped onions, peppers, etc. are added and it is usually eaten at breakfast (this kind of product is common in Karnataka). They’re a little thicker.

Personally, I tend to make these simple chapati/roti de ragi, as they seem to be an easier substitute for the wheat roast I’ve been growing for dinner.

Plus, they are very subtle, which is how I like my roti with dahl and sabzi.

How do these rotis taste? They have a very earthy and rustic flavor.

It definitely takes some time to get used to the taste. These roasts are also quite dry, so it’s a good idea to add a little ghee or vegan butter over them once they’re cooked.

One thing I should mention here is that these rotis feel light in the stomach when eaten. Unlike the wheat rotisserie, I can eat 3-4 of these meals without feeling heavy or full.

So it was a big advantage for me.

The rotis roll: Because they are gluten-free, you may have some trouble rolling them. Honestly, if you follow this technique of boiling water and adding flour, why is rolling so easy.

Honestly, I tip them like it is on my chakla (skateboard) and I have no problem with that. However, if you have trouble rolling up the roasts, you can always use parchment paper or plastic wrap to roll them up.


You don’t have to have a lot of ingredients for these roasts. But four!

Ragi flour: is a flour made from ragi, a finger millet. You can find this flour in most Indian grocery stores.

You can also find it online. This flour has a dark color, so the roast will look quite dark.

Water: To make this simple rotis, we use hot water.

Since the flour is gluten-free, the hot water helps to bind the flour, making the rotis flow much easier.

Oil: I like to put a little oil in the water, but that’s optional, you can skip it.

Salt: I add a pinch of salt for flavor, but again, it’s up to you.

All you need are two main ingredients: stew flour and hot water. The other 2 ingredients are optional but recommended.

Ghee, which you apply to the roast after cooking, is another additional ingredient. This keeps the rotis supple.

Since these roasts are quite dry, it is advisable to grease them with ghee or vegetable oil (if you are vegan).

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These rotis are best eaten hot. I highly recommend eating them as soon as they are cooked.

They dry out later, especially if you haven’t put ghee or oil on them. Then eat them as soon as you’ve cooked them.

The ragi roti is best eaten with dals like masor dal and sabzis like aloo gobi!

frequently asked questions

Is ragi roti gluten free?

Yes, these roti are gluten free.

Can I add wheat flour to these roasts?

Yes, if you want, you can make them with 50% whole wheat (atta) and 50% ragi. So they will not be gluten free.

Can I make rotis without butter?

Yes, you can omit the butter from the recipe. But I’m happy to add it.

Are Roma a vegan?

Yes, it is. If you coat them with ghee after cooking, they are not vegetarian.


1- Put water in a saucepan and set over medium-high heat. Add butter and salt and bring to a boil.

2 – Once the water boils, add the ragi flour and turn off the heat.

3- Remove the pan from the heat and mix the flour with a spatula. It will be very stiff at first, but keep mixing and eventually it will blend.

4- Transfer them to a sheet of parchment paper and mix well. Be sure to use the sides of the parchment paper for kneading if the dough is very hot. No need to knead here (because there is no gluten in it), just make sure everything is mixed well.

5- Let the dough cool for 10 minutes and then divide it into 4 portions of 42 grams each.

6- Take a piece, roll it between your palms in a circle, then flatten it and sprinkle it with rust flour.

7- Start spreading out the dough with the rolling pin. You can roll it up on parchment paper or just as easily on roll cardboard (chakla). Normally gluten free flour is more difficult to roll, but with this method Ragi Rotis can be rolled very easily.

If you have problems, yes, use parchment paper for the roll. Meanwhile, heat a tawa or skillet over medium-high heat.

8- Roll out the dough into a thin circle 5 to 6 inches in diameter.

9- Put the roti roll on the hot tawa.

10 Bake for about 40 seconds on one side, turn over and bake on the other side.

11 and 12- Turn it over and press it on its back with a paper towel or a towel, it will swell up. Flip them over on the other side and fry for a few more seconds. You can also put them directly on the fire and cook them like a fulka/roti.

Brush the ragi roti with ghee (if using) and serve immediately with a curry or dal of your choice.

If you have tried this recipe for Ragi Roti, don’t forget to write it down! You can also follow me on Facebook and Instagram to see what’s new in my kitchen!

Ragi Roti


Simple raji roti made from ragi flour is an excellent gluten-free alternative to traditional roti. They are also rich in calcium and iron!

Cooking time 10 minutes

Cooking time 10 minutes

Total duration 20 minutes

Bakery products

Indian kitchen

Serve 4 portions

Calories 60 kcal

  • 1/2 cup ragi flour 75 grams, finger millet flour
  • 1/2 cup water 120 ml/4 ounce
  • 1/2 teaspoon oil
  • a pinch of salt
  1. It is best to eat the ragi roti immediately. They should be served as soon as possible. They get drier as they cool.
  2. Before serving, apply ghee to keep it soft and moist.

Calories: 60kcalCarbohydrates: 11g Protein: 2gFat: 1gSaturated fat: 1gSodium: 2mgFiber: 34mgSugar: 1gIron: 1mg

Related Tags:

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