Ragi Rotte – Ragi is a whole grain, gluten free and packed with nutritional benefits. Ragi belongs to millet family. Ragi is called Finger Millet in English. It is rich in fiber, vitamin d, calcium. It also helps in weight loss, to control diabetes. . Ragi has cooling properties, it helps cool your body down. It can also be eaten in any season. Ragi, Jowar were widely used by our ancestors in south India before the plain white rice took over. Ragi is often used to make porridge/java, laddoo, dosa, malt, roti, chapathi, lassi and sweets.

The method I have shown in this recipe is also useful in making rotis with sooji, rice flour, jowar flour and all the millet flours.

In this recipe, I used veggies like carrot, bottle gourd and onions apart from ragi to make it a complete package of nutrients. You may add any available veggies like cabbage, capsicum, beetroot or any leafy greens like spinach. You can also add grated coconut. Add those vegetables raw but make sure to grate them and do not add chopped vegetables as it would be difficult to make roti.

How to make Ragi Roti?

There are 2 ways to make Ragi Roti.

1. You can just spread the dough with your fingers on a clean plastic sheet or parchment paper, cloth or even a banana leaf should be fine to prepare roti. If you are using any of these, you need to prepare the dough a little harder.
2. Making roti directly on tava/pan: I feel very comfortable using this method. If you are making the roti directly in the pan, you need to use the pan which is not heated. If you try to spread the dough in a hot pan, it will just stick to the pan. Have 2 pans handy if you use this method.
   • Iron tava/pan: Iron pan would be great in this method, because you can cool the pan faster by keeping the pan under running cold water. This cools down the pan and you can use the same pan to make the next roti.
   • Nonstick pan: If using a non stick pan, you may want to keep an extra pan handy. Do not put the hot nonstick pan under running water. Because running the hot non stick pan under water can spoil the coating.

You may also like:

• Masala Jowar Roti
• Jowar Roti

How to make Veggie Ragi Roti

PREP TIME: 5-7 MINS  COOK TIME: 10 MINS  TOTAL TIME: 17 MINS  COURSE: MAIN COURSE  CUISINE: SOUTH INDIAN MAKES : 5 ROTIS

Ingredients

1 cup = 235 ml

• ragi flour or finger millet flour – 1 cup
• grated carrot – 1/2 cup (can also add cabbage, cauliflower, coconut, beatroot)
• finely chopped or grated onion – 1/2 cup
• bottle gourd/lauki – 1/4 cup (optional)
• peanut powder – 2 tsp (no need to roast peanuts)
• green chilli paste or green chillies – 1 tsp
• salt – 3/4 – 1 tsp
• cilantro – 2 tbsp

Instructions

1. To a mixing bowl, add ragi flour, grated carrot, onion, grated lauki, peanut powder, green chilli paste, salt and cilantro. Mix everything.
2. Add water little by little as needed (for me it took 1/2 cup water) and make a soft dough. Adjust the water because veggies ooze out some water.
3. Divide the dough to 5 equal balls.

Cooking the Ragi Roti

1. Add 1 tsp oil to grease the cool tava, this prevents the roti from sticking to the pan. You can also use non stick oil spray for easy use.(Do not heat the tava yet).
2. Place a ball of dough, and spread lightly with your fingers. Add one more spoon of oil, this helps to spread the dough nicely and prevent the roti from drying. If the dough sticks to the hand dip/wet your fingers to prevent sticking.
3. Spread the dough as thin as you can. Pour 2 tsp oil around and top of the roti.
4. Place the pan on stove, cook the roti on medium high flame until you are able to flip and cook on the other side.
5. Flip the roti and cook for 10 sec.
6. To make next roti, you have to use another cool tava or place the back of the hot tava under running water to cool it then use.
7. You can also use a greased banana leaf or a parchment paper or a cloth to make the roti. Spread some oil on the parchment paper and spread the dough . Drop the sheet upside down on tava and keep it for few seconds and gently remove the sheet. Finish cooking the roti on both sides.
8. Serve with dal or vegetable curry.

Tips

1. Use 2 pans to make it faster.
2. Do not place hot nonstick pan under running water. You can place iron hot pan/tava under running water.
3. You may use any veggies like cabbage, cauliflower, beat root and broccoli.
4. You can use cloth or parchment paper to make roti and place it upside down on hot tava and wait a few seconds to peel it off of roti.

Step by step photo instructions

1. To a mixing bowl, add ragi flour, grated carrot, onion, grated lauki, peanut powder, green chilli paste, salt and cilantro. Mix everything.

2. Add water little by little as needed (for me it took 1/2 cup water) and make a soft dough.

3. Divide the dough to 5 equal balls.

Cooking the Ragi Roti

1. Add 1 tsp oil to grease the cool tava, this prevents the roti from sticking to the pan. You can also use non stick oil spray for easy use.(Do not heat the tava yet).

2. Place a ball of dough, and spread lightly with your fingers. Add one more spoon of oil, this helps to spread the dough nicely and prevent the roti from drying. You can wet your fingers if the dough is sticking to your hand.

3. Spread the dough as thin as you can. Pour 2 tsp oil around the roti.

4. Place the pan on stove, cook the roti on medium high flame until you are able to flip and cook on the other side.

5. Flip the roti and cook for 30 sec.

6. To make next roti, you have to use another cool pan or place the back of the hot tava under running water to cool it then use.

7. You can also use a greased banana leaf or a parchment paper or a cloth to make the roti. Spread some oil on the parchment paper and spread the dough . Drop the sheet upside down on tava and keep it for few seconds and gently remove the sheet. Finish cooking the roti on both sides.

8. Serve with dal or any vegetable curry.