RAGI ROTTI

Ingredients

• 240 g (2 cups)ragi flour (finger millet flour)
• 30 g (¼ cup)rice flour
• 360 ml (1½ cups)hot water
• 10 ml (2 tsp)oil
• 75 g (½ cup)onion, finely chopped
• 55 g (½ cup)carrot, grated
• 15 g (¼ cup)fresh fenugreek or coriander, chopped
• 5 ml (1 tsp)green chilli paste
• 5 ml (1 tsp)ginger paste
• 15 g (2 tbsp)grated coconut
• 6–8 leavescurry leaves, finely chopped
• 5 g (1 tsp)salt
• 1 tspcumin seeds
• To tasteextra oil for frying

Instructions

1. 1

   Boil the water

   Bring the water to a boil in a pan, then stir in the oil.

2. 2

   Mix dry ingredients

   Combine the ragi flour, rice flour, salt, cumin seeds and grated coconut.

3. 3

   Add vegetables

   Stir in the onion, coriander or fenugreek, chilli paste, ginger paste and grated carrot.

4. 4

   Add hot water

   Pour in the hot water and mix the flour with a spoon or spatula.

5. 5

   Cool the mixture

   Cover the mixture and leave it to cool until it is comfortable to handle.

6. 6

   Knead the dough

   Knead the mixture into a soft dough, softer than standard roti dough.

7. 7

   Heat the tawa

   Set a tawa or frying pan over a medium heat.

8. 8

   Wet the cloth

   Dampen a handkerchief with water.

9. 9

   Lay out the cloth

   Spread the damp handkerchief flat on a work surface.

10. 10

    Divide the dough

    Split the dough into 10–12 equal portions.

11. 11

    Shape a ball

    Take one portion and roll it into a ball.

12. 12

    Set on cloth

    Place the dough ball on the damp handkerchief.

13. 13

    Pat into a circle

    With wet fingers, pat the dough into a circle about 5–6 inches (13–15 cm) across.

14. 14

    Oil the tawa

    Spread a very small amount of oil over the tawa or frying pan.

15. 15

    Transfer the rotti

    Hold the two upper corners of the handkerchief, lift it and turn it over onto the pan.

16. 16

    Remove the cloth

    Carefully peel the handkerchief away from the dough.

17. 17

    Cook the first side

    Cook the rotti for 2 minutes.

18. 18

    Flip and cook

    Turn it over and cook for 1–2 minutes.

19. 19

    Brown the first side

    Spread on a little oil, about ½ tsp, flip the rotti and cook until brownish-red spots appear.

20. 20

    Oil the other side

    Spread a little oil over the upper side of the rotti, then flip it over.

21. 21

    Finish cooking

    Cook until spots appear on the surface.

22. 22

    Set aside

    Transfer the cooked rotti to a wire rack or serve it straight away.

23. 23

    Cook remaining dough

    Repeat the shaping and cooking process with the remaining dough.

24. 24

    Serve the rotti

    Serve hot with chutney, pickle and yoghurt, or with rasam, sambar or vegetable stew.

What is ragi rotti?

Ragi rotti is a Karnataka-style flatbread made from ragi, or finger millet, flour. It is a rustic, naturally gluten-free bread, shaped by hand and cooked on a griddle rather than rolled out.

This version adds onion, carrot, herbs, coconut and spices to the dough. Rice flour helps bring structure, while hot water makes the millet flour easier to mix and pat into shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 100 calories, 3g protein, 19g carbs, 2g fat.

Ragi and rice flour provide most of the carbohydrates, while the added oil and coconut contribute much of the fat. The flours supply some protein, with smaller amounts from the vegetables and herbs. Pair a rotti with sambar or lentil curry and extra vegetables for a more balanced plate.

Choosing the flour and herbs

Ragi flour: use a finely milled flour if available, as it is easier to knead into an even dough. Rice flour is included alongside it and should be mixed in thoroughly.

Fresh herbs: choose fenugreek or coriander, as listed, and chop it finely so it disperses through the dough. Curry leaves add another aromatic note; chop them small so they do not interfere with shaping.

Getting the dough right

Hot water: add it to the flour mixture and stir with a spoon or spatula first, since it will be too hot to handle straight away. Cover the mixture and let it cool until you can knead it comfortably.

Soft texture: knead the dough until it holds together and feels softer than ordinary roti dough. Wet hands help when patting it out, and the damp cloth gives the soft dough a surface that can be lifted and flipped.

Shaping without tearing

Even portions: divide the dough into 10–12 pieces, depending on the size of rotti you want. Roll each piece into a ball before placing it on the damp cloth.

Gentle patting: use wet fingers to spread each ball into a 13–15 cm circle. Work from the middle towards the edge and keep the circle an even thickness so it cooks at a similar rate throughout.

Cooking on the tawa

Medium heat: warm the tawa or pan over a medium heat and use only a little oil at first. Transfer the shaped dough by lifting and turning the cloth over the pan, then peel the cloth away carefully.

Brown spots: cook the first side for 2 minutes, then the other for 1–2 minutes. The rotti is ready when brownish-red spots appear; add the small amounts of oil as directed while turning it.

Serving suggestions

For a simple plate, serve the hot rotti with chutney, pickle and plain yoghurt. It also pairs well with rasam, sambar or vegetable stew.

Rotti can be eaten for breakfast or as part of a main meal. The recipe also notes that it is suitable for a lunchbox and can be enjoyed cold.

Recipe notes & tips

• Measure the hot water before adding it so you can mix the dough while it is still warm.
• Wait until the mixture is cool enough to handle before kneading.
• Keep your fingers damp while patting the dough to reduce sticking.
• Make each rotti a similar thickness so the cooking time is consistent.
• Use a wire rack for cooked rotti if you are making several batches.
• Serve straight from the pan for the softest texture.

Variations

• Choose coriander: use chopped coriander instead of fenugreek for a fresh, mild herb flavour.
• Use fenugreek: choose fresh fenugreek leaves for a more distinctive herbal note.
• Adjust the chilli: add less green chilli paste for a milder rotti.
• Add coconut: keep the grated coconut in the dough for a little extra texture.
• Change the sides: serve with sambar, rasam or vegetable stew instead of pickle and yoghurt.

Common mistakes to avoid

• Handling the dough too soon: let it cool until it is comfortable to knead.
• Making the dough too firm: knead it soft, as the method calls for a softer dough than standard roti.
• Using dry fingers: wet your fingers before patting to help the dough spread.
• Making uneven circles: pat each rotti to an even thickness so it cooks evenly.
• Skipping the cloth: use a damp handkerchief to help transfer the soft rotti onto the tawa.
• Cooking by time alone: look for brownish-red spots as the visual cue that the rotti is cooked.

How to store

The recipe notes that ragi rotti can be eaten cold, making it suitable for a lunchbox. Store leftovers covered in the refrigerator and reheat briefly on a tawa or frying pan until warm.

Frequently asked questions