Ragi chapathi recipe

Ingredients

• 60 g (½ cup)ragi flour (finger millet flour)
• 180 ml (¾ cup)water
• 2.5 g (½ tsp)salt
• 5 ml (1 tsp)oil
• as neededragi flour, for dusting
• to taste, optionalghee, for brushing

Instructions

1. 1

   Boil the water

   Bring 180 ml water to the boil with the salt and 5 ml oil.

2. 2

   Cook the flour

   Turn the heat to low and add the ragi flour to the boiling water. Mix quickly with a spatula, working it together as you would when kneading, until no dry flour remains and the mixture forms a smooth dough.

3. 3

   Cool and knead

   Cover the dough and leave it until it is cool enough to handle, but do not let it cool completely. Knead it well until smooth.

4. 4

   Divide the dough

   Divide the dough into equal-sized balls and keep them covered.

5. 5

   Roll the chapathis

   Take one ball and dust it with a little dry ragi flour. Flatten it, dust and turn it a couple of times as you roll, using a gentle touch and more flour when needed, until thin.

6. 6

   Cook on the tawa

   Heat a tawa and place a rolled chapathi on it. Cook over medium heat for 30–40 seconds.

7. 7

   Flip and finish

   Flip the chapathi and cook the other side, pressing gently with a spatula or towel if needed. Cook it through on the tawa or transfer it to a direct flame to puff.

8. 8

   Keep warm

   When cooked, brush with ghee if desired and place in a hot pack. Repeat with the remaining dough.

What is ragi chapathi?

Chapathi is a familiar Indian flatbread, and this version uses ragi, the Indian name for finger millet, instead of wheat flour. Ragi flour gives the bread its characteristic earthy flavour and darker colour.

Cooked dough: Here, the flour is stirred into boiling water before it is rolled. That method helps bring the dough together without relying on gluten.

Nutrition and macros by portion

The nutrition label shows one serving as written: 30 calories, 1g protein, 5g carbs, 1g fat.

Ragi flour supplies most of the carbohydrate, along with some protein and fibre; the small amount of oil contributes most of the fat. Serve a chapathi with dal or another protein-rich dish and vegetables for a more balanced plate.

Why cook the dough first?

Boiling water: The hot water hydrates the flour quickly, while the salt and oil are mixed in from the start.

Quick mixing: Add the flour over low heat and work briskly with a spatula. Aim for a cohesive dough with no visible pockets of dry flour.

Getting the dough ready to roll

Cooling: Cover the dough while it cools so the surface does not dry out. It should be cool enough to handle but still warm; knead it until smooth before dividing.

Covered balls: Keep the portions covered as you work through them. This helps prevent the outside from drying and cracking during rolling.

Rolling without cracks

Light dusting: Use a little dry ragi flour on the work surface and dough, adding more only when it begins to stick.

Gentle pressure: Flatten and spread each ball gradually, turning and dusting it as needed. A gentle touch helps keep the dough together as it becomes thin.

Tawa cooking and doneness

First side: Use a hot tawa over medium heat and cook the chapathi for 30–40 seconds before turning it.

Second side: Press gently with a spatula or towel if needed, and cook until done. For a puffed finish, the chapathi can be moved to a direct flame; watch it closely while it puffs.

Serving and keeping warm

Serve: These chapathis go well with dal, vegetable curries or a spiced yoghurt accompaniment. Their earthy millet flavour pairs well with saucy dishes.

Finish: A little ghee brushed on after cooking is optional. Keep finished chapathis covered in a hot pack while you cook the rest.

Recipe notes & tips

• Measure the water before heating so it is ready when you add the flour.
• Keep the heat low when mixing in the flour and work quickly to avoid dry patches.
• Cover the dough and balls whenever they are not being handled.
• Dust lightly while rolling; too much flour can make the finished chapathis dry.
• Keep the tawa at medium heat and adjust it if the chapathi colours too quickly.
• Stack cooked chapathis in a covered hot pack to keep them warm and soft.

Variations

• Ghee finish: Brush the cooked chapathis with a little ghee while warm.
• Serve with dal: Pair them with a bowl of dal for a more substantial meal.
• Add a curry: Serve alongside a vegetable curry so the chapathis can soak up the sauce.
• Yoghurt accompaniment: Add spiced yoghurt on the side for a cool contrast.
• Flavoured pairing: Serve with a chutney that complements ragi’s earthy taste.

Common mistakes to avoid

• Dry patches in the dough: Mix briskly over low heat until no dry flour is visible.
• Dough cooled completely: Knead while it is still warm enough to handle for a smoother result.
• Uncovered portions: Keep the dough balls covered so their surfaces do not dry out.
• Too much dusting flour: Add it sparingly as you roll to avoid dry chapathis.
• Tawa too hot: Use medium heat and adjust it if the bread browns before it is cooked through.
• Pressing too firmly: Use gentle pressure when encouraging the chapathi to cook or puff.

How to store

Keep cooked chapathis covered in a hot pack while serving. For leftovers, cool them and refrigerate in an airtight container for up to 2 days; reheat on a tawa until warm, or briefly over a direct flame if you want them to puff.

Frequently asked questions