Ragi Roti (Nachni Roti)

Ragi Roti aka Nachni Roti are healthy and nutritious gluten-free flatbreads made with finger millet flour. These are a popular staple from the Karnataka cuisine and are eaten with a side of chutney or curry. In this post I am sharing how to make Ragi Roti in 2 ways – Basic Ragi Roti that’s puffed on a tawa without fire and Masala Ragi Rotti.

“Ragi” is the Kannada word for “finger millet” and “Roti” or Rotti means flatbread in Kannada & Hindi. Finger millet is considered a super grain in South India and goes by the names Ragi and Nachani. It’s high Iron, calcium and fiber content makes it one of the most preferred gluten-free grain by South Indians. With increasing health-awareness now ragi is used across India and in many other countries.

Ragi are tiny brown colored millets that are sustainable to drought conditions and are grown without any pesticides and fertilizers. They are cheaper, more economical than other grains and comes with tons of health benefits from the antioxidants. The whole grains are milled to flour before using in many dishes like these ragi roti, dosa, upma, porridge, mudde, ladoo and halwa. It is also used to make baby food and kids snacks like Ragi Cookies and Biscuits.

This recipe will help you make the softest Ragi Roti that will keep them the same for hours. They are toddler friendly, senior friendly and are suitable to anyone trying to eat healthy.

Want to strengthen the bones, want to gain weight, lose weight or beat anemia, these make a perfect food. The high fiber keeps you full for longer keeping hunger pangs away & help you keep away from junk. If you are trying to gain weight, eat these with sides consisting of healthy high fats & protein.

About Ragi Roti

Traditionally Ragi Roti is made in 2 ways. The basic Ragi Rotti is made much like the jowar roti and it requires only 2 ingredients – ragi flour and boiling hot water. A pinch of salt can be added to taste and a little oil may help prevent constipation.

The second recipe is to make Masala Ragi Roti, where you include onions, carrots, coriander, chilies and ginger to the same dough. Portions of this is spread to a roti on a banana leaf or cloth, which is transferred to the hot tawa and cooked. In the absence of banana leaf or cloth, you can also use a parchment paper.

If you are a beginner, reading my expert tips below may help you achieve the best results.

More Ragi Recipes
Ragi Cookies / Biscuits
3 ways Ragi Dosa
Ragi Laddu
Ragi Mudde
Easy Ragi Malt

Photo Guide

How to make Ragi Roti (Stepwise photos)

Make Dough

1. Add ¼ teaspoon salt (optional), 1 teaspoon oil and ½ cup water to a pot. Bring to a rolling boil.

2. Add ½ cup (70 grams) fine ragi flour. Turn off the heat and begin to incorporate the flour into the water using a sturdy spoon or a silicon spatula.

3. Mix well until no streaks of dry flour appear. If it is too dry, splash 1 to 2 tablespoons of water while you mix.

4. Scrape off the dough from the spoon and keep the pot covered until the temperature cools down to a slightly hot or warm temperature (not cold). Add 2 tablespoons flour to a wide small plate and keep aside.

5. Remove to a rolling board and mix well until the dough looks very smooth and moist but not sticky. If it is sticky, fix it with little flour and if it is dry, mix with wet hand.

6. Divide to 4 equal portions and keep them covered in the same pot.

7. Take a portion and roll to a smooth ball in between your palms. Flatten it a bit and dip it in the flour on both the sides. Shake off the excess and place it on the rolling board.

8. Begin to roll (light-handedly) using a rolling pin to a 6” ragi roti.

9. If the dough sticks, sprinkle some flour lightly as you roll. Using a lot of flour while rolling dries out the roti and makes them hard after cooking. So lesser the better.

10. It is moderately thick. (check video)

11. Transfer to the counter and make the rest.

Cook the Rotti

12. Heat a tawa/griddle on a medium high heat. When the pan is hot enough dust off the excess flour if any and transfer to the pan.

13. Let cook for 30 to 35 seconds, turn/flip it to the other side & cook for 15 to 20 seconds.

14. Turn it again and cook, pressing down with a spatula all over until it begins to puff.

15. If you see portions of the roti not puffing, try pressing it down at that place to puff. These actually puff easily even without pressing down due to the high moisture in the dough. Remove to a wired rack and spread ghee if you want. Repeat toasting the ragi roti the same way.

Serve them hot or cold with a vegetable curry or a meat curry accompanied by plenty of veggies.

Masala Ragi Roti

There are 2 ways to make Masala roti. First way is to make the dough with hot water as shown above and mix the following ingredients. The second way is the traditional way where a dough is formed with raw flour, other ingredients and water. I have shown that below in the stepwise pictures. Cooked dough produces better softer rotis.

16. Make the dough as above or add half cup ragi flour and the following ingredients to a bowl

• ¼ cup onions fine chopped
• 2 tablespoons carrots grated
• 1 green chili fine chopped
• 2 tablespoons coriander leaves
• 1 sprig curry leaves
• 1 teaspoon ginger grated/minced
• water as needed, only if using dry ragi flour

17. Mix well to form a soft dough and divide to 3 portions. Take a parchment paper or banana leaf and grease it generously.

18. Place a dough ball over it and begin to spread it with your hand to a thin roti of 6 to 7 inches. If you want you may make 3 holes around the center. Heat a pan and invert the ragi roti over it (parchment paper up). Press down gently with your hand and pull off the parchment carefully.

19. Pour ghee or oil into the wholes and around. Cover and cook for 2 mins on a medium heat.

20. Open the lid and spread ghee or oil generously if you want.

21. Turn it to the other side and cook again for 2 to 3 mins, until golden spots begin to appear. Remove and repeat making the roti and toasting them.

Serve hot or cold with a chutney.

Pro Tips

• Using fine ragi flour makes your ragi roti super soft. If the flour is not fine, sieve it first. I had little success in puffing with home sprouted & milled ragi flour. But you may try out.
• You can also boil the water separately and pour over the flour to make the dough. Both work the same way. But make sure the water is boiling hot.
• It is not essential to work with the hot dough if you mix it well at the time of incorporating. If you want you may grease your rolling board.
• 1:1 proportion of water and flour works but adding a bit more – 1 to 2 tablespoons more water works the best for me. This additional water helps the rotis puff very well without the need to press down while toasting.
• You may need to adjust this 1:1 ratio depending on the kind of flour. If the dough turns too sticky, add a teaspoon of flour, if some dry streaks of flour are visible it is good to splash little water.
• It is very important to roll & smoothen each dough ball before rolling to minimize cracks on the edges.
• You can also puff the rotis on fire with or without a rack.

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Recipe Card

This Ragi Roti Recipe was first published in October 2014, Updated in April 2024.