ragi roti recipe | soft ragi chapathi | finger millet flatbread
Prep time
Cook time
Total time
Serves: 12 small rotis
For dough
  • Finger millet/Ragi flour - ½ cup + 1 tbsp
  • Water - 1 cup(min) to 1+1/4 cup(max)
  • Salt - ¼ tsp
For roti
  • Finger millet/Ragi flour - for dusting
  • Oil/butter/ghee - for smearing
  1. Add 1 cup water and ¼ tsp salt. Once it comes to rolling boil, add a tbsp of ragi flour and keep the stove in medium flame(knob #4) for 5 mins. Let the kanji(fluid) form.
  2. Then add ½ cup ragi flour in cone shape(kuvichu podanum). Let it boil in low-medium flame for 1 minute. Then close completely with the lid and simmer(switch off if it is coil stove as that hotness will suffice) for 5 mins. Then open the lid.
  3. Wet a flat spatula and stir to combine the flour. Don't be too tempted to add water. Use the spatula and combine briskly so that there are no dry flour. You can sprinkle lil water if you still find dry flour after mixing well for 1 minute.
  4. Wipe the dough stuck to the spatula and add to the remaining dough. Again keep closed(stove switched off) for 2-3 mins. Then wet your hands.
  5. After making balls from the dough, take each ball and roll between dry palms.
  6. Dust the ball using ragi flour or wheat flour and roll them as circles. Optionally, you can shape them using tiffin box lid to make perfect circle.
  7. Roll all balls to circles and start making roti in hot dosa tawa. You can also, roll it parallelly, while making rotis in the side.
  8. After few seconds, turn to other side and apply ghee, butter or oil. These are all optional. It turns soft even without these lubricants.
  9. Again turn to other side and apply oil, if required. Just press with spatula on all sides so that ragi roti puffs up nicely.
  10. No need to cook for long time as the flour is already 90% cooked. Unlike wheat chapathi, even if you turn for many times, ragi chapathi will be soft. Store in hotpack and it remains soft for 4 to 8 hours.
1.After adding salt, add lil ghee or oil for super soft ragi roti. This also avoids wastage of flour sticking to the vessel.
2.I do not usually apply oil while making ragi roti. Still, it comes out softly. You can even apply ghee or butter on each roti just after making it.
3.Adding more water for making dough affects the taste of roti(it makes sticky while eating). Water measurement varies as per flour quality. For ½ cup flour, water varies between 1 to 1+1/4 cup and not more than that.
Recipe by My Healthy Kiddo at https://www.myhealthykiddo.com/ragi-roti-chapathi-recipe/