Ragi Roti Recipe

Learn how to make gluten-free Ragi Roti, a healthy and tasty traditional flatbread from Karnataka made with finger millet flour.

Estimated reading time: 6 minutes

• Ingredients You’ll Need
• How To Make Ragi Roti
• Serving Suggestion
• My Tried and True Tips
• Ragi Roti Recipe

The flatbread, made from ragi (finger millet) flour, is a staple in many Karnataka households. Ragi, known for its impressive nutritional profile, is a powerhouse of calcium, fibre, and essential minerals. Hence, you will find profound use of finger millet in various local dishes like ragi dosa and idli , ragi mudde, sweets, cakes , soup, or ambali.

Known as a “poor man’s grain” due to its affordability, ragi has a strong position in Indian kitchens for its superior nutritional value.

• High Calcium Content is essential for bone health.
• High Fibre content helps in digestion, managing blood sugar levels, and reducing cholesterol.
• High Iron Content is excellent for people with deficiencies, providing an ideal plant-based, natural supplement.

Ingredients You’ll Need

• Finger Millet (Ragi) Flour should be finely milled and not coarse in texture.
• Oil : Use either vegetable refined oil, ghee or coconut oil. It keeps the dough soft.
• Salt, Water

Optional Additions:

• Grated carrot , chopped coriander/spinach/methi/dill, or grated coconut for added flavour and nutrition.

How To Make Ragi Roti

Step 1: Prepare the Dough

• Add water, salt, and oil to a wide saucepan. If you’re adding any extra ingredients, like grated carrots or greens, add them now.
• Bring it to a boil. Once the water starts boiling, turn off the heat.

• Add ragi flour. Mix it using chopsticks or a wooden rolling pin. Cover and let it rest for 10 minutes.

• Once the dough becomes a little easier to handle, transfer it to a wide mixing bowl or clean, flat kitchen counter.
• Bring the dough together and form a smooth, pliable, non-sticky dough. Cover with a clean muslin cloth and let it rest for 10 minutes. This helps the ingredients blend better and makes the dough easier to work with.

Step 2: Shape the Rotis

• Divide the dough into small, equal-sized balls (about the size of a golf ball).

• Take one dough ball and place it on a flat surface. Ragi flour is gluten-free, so it doesn’t roll out as easily as wheat flour. You can either: Roll it between two pieces of parchment paper : Place the dough ball between two sheets and gently press or roll it out with a rolling pin. Flatten it with your hands : Use your fingers to gently press the dough out from the centre, forming a round shape (around 6 inches in diameter).

Step 3: Cook the Roti

• Heat a non-stick skillet or tawa on medium-high heat.
• Gently transfer the rolled-out ragi roti onto the skillet. Cook for 1-2 minutes until you see bubbles forming on the surface.
• Flip the roti, and cook for another 1 – 2 minutes on the other side.
• Press gently with the clean muslin cloth, especially on any uncooked spots, to ensure even cooking.

• Flip it back one more time, cooking for 30 seconds to 1 minute until both sides are well cooked with some brown spots. If you want you can puff it directly over the flame.
• Remove the roti from the skillet, smear a little bit of ghee (optional) and repeat the process for the remaining dough balls.

Serving Suggestion

Serve ragi roti as a side dish with Indian main course dishes, dals, and curries . It provides a delightful contrast to rich and flavorful gravy dishes.

Alternatively, use it to make wraps, tacos, or pizza.

My Tried and True Tips

• Measurements play a key role in binding a gluten-free dough – for perfect results request you to follow them to the tee.
• Use finely milled rice flour with a texture like an all-purpose flour.
• Start binding the dough while it is warm unlike, other roti recipes. This step will always yield soft ragi roti.
• Allow the dough to rest for 10 minutes after binding. It helps to hydrate the flour and improve its elasticity.
• If the dough becomes too sticky, add a little more ragi flour; if too dry, add a few drops of water.
• The process of making ragi roti is very similar to rice flour roti . You can watch the detailed video .

More Indian Bread Recipes

• Dal Paratha
• Gobi Paratha
• Methi Paratha
• Rice Flour Roti
• Whole Wheat Naan

Ingredients

• ▢ 1 Cup finger millet flour (ragi/nachini atta)
• ▢ 1 teaspoon refined oil
• ▢ ½ teaspoon salt or to taste
• ▢ 1 Cup water

Instructions

• Add water, salt, and oil to a wide saucepan. If you’re adding any extra ingredients, like grated carrots or greens, add them now.
• Bring it to a boil. Once the water starts boiling, turn off the heat.
• Add ragi flour. Mix it using chopsticks or a wooden rolling pin. Cover and let it rest for 10 minutes.
• Once the dough becomes a little easier to handle, transfer it to a wide mixing bowl or clean, flat kitchen counter.
• Bring the dough together and form a smooth, pliable, non-sticky dough. Cover with a clean muslin cloth and let it rest for 10 minutes. This helps the ingredients blend better and makes the dough easier to work with.
• Divide the dough into small, equal-sized balls (about the size of a golf ball). Take one dough ball and place it on a flat surface. Place the dough ball between two sheets of parchment paper and gently press or roll it out with a rolling pin.
• Heat a non-stick skillet or tawa on medium-high heat. Gently transfer the rolled-out ragi roti onto the skillet.
• Cook for 1-2 minutes until you see the surface puffing up. Flip the roti, and cook for another 1 – 2 minutes on the other side.
• Press gently with the clean muslin cloth, especially on any uncooked spots, to ensure even cooking. Flip it back one more time, cooking for 30 seconds to 1 minute until both sides are well cooked with some brown spots. If you want you can puff it directly over the flame.
• Remove the roti from the skillet, smear a little bit of ghee (optional) and repeat the process for the remaining dough balls.
• Serve ragi roti warm.

Recipe Notes:

• Add g rated carrot , chopped coriander/spinach/methi/dill/curry leaves, or grated coconut for flavour and nutrition to the dough.
• While binding, if the dough is hot, dip your fingers in room temperature water to easily handle the dough.
• While resting the dough, cover it, else it becomes dry and difficult to roll out.
• Ragi dough is not fridge-friendly. Hence, it is best to make a fresh batch each time you want to make chapati.
• You can watch the detailed video of rice flour roti . The process of making these gluten-free rotis is very similar.

Nutrition

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Ragi Roti Recipe

Equipment

• Saucepan
• Mixing Bowl

Ingredients

• 1 Cup finger millet flour (ragi/nachini atta)
• 1 teaspoon refined oil
• ½ teaspoon salt or to taste
• 1 Cup water

Instructions

• Add water, salt, and oil to a wide saucepan. If you’re adding any extra ingredients, like grated carrots or greens, add them now.
• Bring it to a boil. Once the water starts boiling, turn off the heat.
• Add ragi flour. Mix it using chopsticks or a wooden rolling pin. Cover and let it rest for 10 minutes.
• Once the dough becomes a little easier to handle, transfer it to a wide mixing bowl or clean, flat kitchen counter.
• Bring the dough together and form a smooth, pliable, non-sticky dough. Cover with a clean muslin cloth and let it rest for 10 minutes. This helps the ingredients blend better and makes the dough easier to work with.
• Divide the dough into small, equal-sized balls (about the size of a golf ball). Take one dough ball and place it on a flat surface. Place the dough ball between two sheets of parchment paper and gently press or roll it out with a rolling pin.
• Heat a non-stick skillet or tawa on medium-high heat. Gently transfer the rolled-out ragi roti onto the skillet.
• Cook for 1-2 minutes until you see the surface puffing up. Flip the roti, and cook for another 1 – 2 minutes on the other side.
• Press gently with the clean muslin cloth, especially on any uncooked spots, to ensure even cooking. Flip it back one more time, cooking for 30 seconds to 1 minute until both sides are well cooked with some brown spots. If you want you can puff it directly over the flame.
• Remove the roti from the skillet, smear a little bit of ghee (optional) and repeat the process for the remaining dough balls.
• Serve ragi roti warm.

Notes

• Add g rated carrot , chopped coriander/spinach/methi/dill/curry leaves, or grated coconut for flavour and nutrition to the dough.
• While binding, if the dough is hot, dip your fingers in room temperature water to easily handle the dough.
• While resting the dough, cover it, else it becomes dry and difficult to roll out.
• Ragi dough is not fridge-friendly. Hence, it is best to make a fresh batch each time you want to make chapati.
• You can watch the detailed video of rice flour roti . The process of making these gluten-free rotis is very similar.

Nutrition

This roasted fig salad recipe with toasted walnuts and feta cheese is a great way to use fresh, seasonal figs and is perfect for everything from a light lunch to a festive dinner menu.

Estimated reading time: 4 minutes

• Why This Salad Works
• Ingredients You’ll Need
• How To Make Fig Salad
• Roasted Fresh Fig Salad Recipe

Why This Salad Works

• The combination of flavours and textures makes this fig salad a showstopper. The roasted fresh figs add natural sweetness and a soft, juicy texture, which contrasts beautifully with the crunch of the toasted walnuts, and the creaminess of the cheese.
• The balsamic dressing ties everything together , balancing the sweet and savoury elements with its acidity.
• The steps are straightforward, but the result is elegant , flavourful, and full of good nutrients. Whether you’re making it for a family dinner, a festive gathering, or just for lunch, this fig salad never fails to impress.

Ingredients You’ll Need

• Fresh Figs that are ripe and unblemished with clean outer skin.
• Mixed Salad Greens like lettuce, arugula, baby spinach work well.
• Nuts like walnuts, pecan, pine or Brazilian are perfect for the crunch.
• Soft Cheese like goat, feta, or ricotta are a good choice for this salad.
• Pomegranate adds crunch and sweetness to the salad.
• Salad Dressing is a mix of extra virgin olive oil, balsamic vinegar, honey, salt, and crushed pepper.

Recipe Variations

• Add Protein like grilled chicken, seared shrimp, or slices of prosciutto.
• Herbs and Greens : Experiment with different greens and fresh herbs. Fresh mint or basil leaves can add a refreshing, aromatic quality to the salad.
• Vegan Version : Substitute the cheese with a dairy-free option and replace the honey in the salad dressing with agave or maple syrup.

How To Make Fig Salad

Step 1: Pan Roast figs and walnuts

• Pan-roasting the figs will intensify their natural sweetness and add a caramelized note to the salad.
• Heat olive oil in a skillet over medium heat.
• Place the figs in the pan, cut side down, and sprinkle a pinch of salt. If you prefer drizzle a teaspoon of honey or balsamic vinegar over the figs while roasting.

• Allow the figs to cook for about 2-3 minutes, or until they start to caramelize and become soft and juicy. Then, flip them over gently and cook for an additional 1-2 minutes. Be careful not to overcook, as they can quickly become too soft.
• Remove the figs from the pan and set them aside to cool slightly.
• In the same skillet (no need to wash it), toast the walnuts without oil over medium-low heat for about 2 – 3 minutes.

Step 2: Prepare Salad Dressing

• In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper. Adjust the seasoning to taste, and set the dressing aside.

Step 3: Assemble the Salad

• Arrange the mixed greens on a large platter or bowl.
• Drizzle half of the dressing and gently toss the salad greens.
• Add the roasted figs, toasted walnuts, crumbled cheese, and pomegranate.
• Drizzle the remaining dressing over the salad.

Serve this salad as a standalone dish for a light lunch or pair it with a hearty main course. It complements grilled chicken or fish, mushroom pasta , zucchini fritters , a cosy bowl of minestrone soup or lentil stew beautifully .

More Salad Recipes

• Pomelo Salad
• Orange Salad
• Fattoush Salad
• Cherry Tomato Salad
• Healthy Cabbage Salad

Get all my Salad Recipes here and you can watch the videos on Instagram .

Ingredients

• ▢ 6 – 8 fresh figs cut into halves, ripe
• ▢ ½ teaspoon olive oil
• ▢ ¼ teaspoon salt
• ▢ 2 Cup mixed salad greens
• ▢ ¼ Cup coarsely chopped walnuts
• ▢ ¼ Cup pomegranate
• ▢ 2 tablespoon feta cheese, crumbled

Ingredients For Salad Dressing

• ▢ 3 tablespoon extra virgin olive oil
• ▢ 1 tablespoon balsamic vinegar
• ▢ 1 teaspoon honey or maple syrup
• ▢ Salt and black pepper to taste

Instructions

• Pan-roasting the figs will intensify their natural sweetness and add a caramelized note to the salad.
• Heat olive oil in a skillet over medium heat.
• Place the figs in the pan, cut side down, and sprinkle a pinch of salt. If you prefer drizzle a teaspoon of honey or balsamic vinegar over the figs while roasting.
• Allow the figs to cook for about 2-3 minutes or until they start to caramelize and become soft and juicy. Flip them over gently and cook for an additional 1-2 minutes. Be careful not to overcook, as they can quickly become too soft.
• Remove the figs from the pan and set them aside to cool slightly.
• In the same skillet (no need to wash it), toast the walnuts without oil over medium-low heat for about 2 – 3 minutes.
• In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper. Adjust the seasoning to taste, and set the dressing aside.
• Arrange the mixed greens on a large platter or bowl. Drizzle half of the dressing and gently toss the salad greens.
• Add the roasted figs, toasted walnuts, crumbled cheese, and pomegranate. Drizzle the remaining dressing over the salad.
• Serve fig salad as a lunch or main course.

Recipe Notes:

• Do not cook the figs or walnuts for too long else they will become dry.
• Allow figs to cool down a bit before mixing with the salad greens.

Nutrition

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