Ragi Roti Recipe | Nachni Roti Recipe

Ragi Roti, also known as Nachni Roti or Finger Millet, is a healthy and traditional Indian flatbread made from ragi flour (also called finger millet flour). Ragi is a very old grain and has been grown in India for more than 2,000 years. It is believed to have first grown in Africa, but it became popular in South India, especially in Karnataka, Tamil Nadu, Andhra Pradesh, and Maharashtra. In earlier times, ragi was called the “poor man’s grain,” but today, it is known as a “super grain” because it is full of nutrients and very good for health. People in villages used to eat ragi roti to stay strong and full of energy while working on farms.This recipe is loved by both young and old. It is best eaten hot with coconut chutney, curd, Mango pickle, Sambar or a simple curry. In this post, we will learn how to make soft and delicious ragi rotis at home in an easy way. Let’s get started with this healthy and traditional Indian recipe.

What is Ragi Roti Recipe | Nachni Roti Recipe

Ragi Roti, also called Nachni Roti, is a healthy Indian flatbread made using ragi flour, also known as finger millet flour. It is a traditional recipe, mostly popular in South India and Maharashtra.

Ragi roti Recipe is a simple, quick, and tasty recipe. The dough is made by mixing ragi flour with water, salt, and sometimes chopped onions, green chilies, grated carrots, or fresh coriander. These vegetables give extra taste, texture, and nutrition to the roti. Once the dough is soft, it is shaped into flat circles by hand and cooked on a hot tawa (pan) with a little oil or ghee until it is well-cooked on both sides.

Ragi roti can be eaten for breakfast, lunch, or dinner. It is best served hot and goes very well with coconut chutney, curd (yogurt), Mango pickle, Sambar or even simple vegetable curry.

How to Make Ragi Roti

Ragi Roti is a healthy and simple Indian flatbread made from ragi flour, also called nachni or finger millet. Making ragi roti at home is easy and does not need many ingredients. In this recipe, you will learn step-by-step how to make soft and perfect ragi rotis. You can also add onions, green chilies, or vegetables to make it more delicious. Ragi Roti tastes best when served hot with chutney, curd, or dal. Let’s begin and learn how to make this healthy roti at home.

Prepare the Dough

Step 1:- Use a clean, big mixing bowl where you can mix everything easily. Put 1 cup of ragi flour (nachni flour) into the bowl.

Step 2:- Add ½ teaspoon salt to the flour. If you like, you can also add these (optional but healthy and tasty):- 1 small onion – finely chopped, 1 small carrot – grated, 1 green chili – finely chopped and 2 tablespoons fresh coriander leaves – chopped. These ingredients add more taste, color, and health benefits.

Step 3:- Use your clean hand or a spoon to gently mix all the dry things together. Take ¾ cup of warm water. Add a little water at a time, not all at once. Start mixing the water into the flour gently.

Step 4:- Once the dough is soft and not sticky, cover the bowl with a clean cloth or lid. Let the dough rest for 5 to 10 minutes. This helps it become easier to roll or pat.

Now your soft ragi dough is ready to make tasty rotis.

Shape the Rotis

Step 5:- After the dough has rested, take a small amount of dough in your hands. Roll it gently to make a smooth round ball. The ball should be about the size of a lemon.

Step 6:- Take a clean plastic sheet, butter paper, or a banana leaf. Grease it with a few drops of water or oil so the dough doesn’t stick. Use your wet fingers to gently press and spread the dough. Start from the middle and slowly press outwards to make a round shape.

Step 7:- Try to make the roti medium thick – not too thin, not too thick. The shape may not be perfect, and that’s okay. If the edges crack, dip your finger in water and gently smooth the cracks.

Step 8:- Make the rest of the rotis in the same way. Always keep your fingers wet so you can shape the rotis easily. Ragi dough is soft and delicate. So be gentle while pressing and lifting it.

Now your ragi rotis are ready to cook.

Cook the Roti

Step 9:- Place a flat pan or tawa on the gas stove. Turn on the heat to medium flame and let the pan get hot. Sprinkle a few drops of water on the pan. If the water sizzles and dries quickly, the pan is ready.

Step 10:- Carefully lift the shaped ragi roti from the plastic sheet or banana leaf. Put the roti on the hot tawa. Let it cook for about 1 to 2 minutes or until the bottom side looks a little dry and changes color.

Step 11:- Use a flat spatula (cooking spoon) to flip the roti gently. Now let the other side cook for another 1 to 2 minutes.

Step 12:- Add a few drops of oil or ghee around the edges and on top of the roti. Press lightly with the spatula so it cooks well.

Step 13:- Flip the roti one more time and cook both sides until you see light brown spots. Make sure it is cooked properly from inside and not raw.

Once done, remove the roti from the tawa and place it on a plate. Cook all the remaining rotis in the same way.

Serve Hot

After cooking, take the hot ragi roti from the pan and place it on a clean plate. You can stack 2 to 3 rotis together if you are serving many at once.

If you like, spread a little ghee or butter on top of the hot roti. This makes the roti soft and gives extra taste.

Ragi roti tastes very good with different side dishes. You can serve it with:

Coconut chutney
Curd (plain yogurt)
Mango pickle
Sambar or vegetable curry
dal (lentil soup)

Ragi roti is best when eaten hot. If it becomes cold, it may turn hard. So, serve it immediately after cooking for best taste and texture.

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Expert Tips

To make soft and tasty Ragi Roti, you need to follow some simple tips. Ragi flour is different from wheat flour, so the method is also a little different. In this part, you will learn some expert tips that will help you make perfect rotis every time. These tips will tell you how to mix the dough, how to shape the rotis, and how to cook them well. If you follow these small tricks, your Ragi Roti will be soft, not break, and taste very good. Let’s look at the expert tips step by step.

1. Use warm water for soft dough:- Always use warm water (not hot, not cold) while making the dough. This helps the ragi flour mix well and makes the dough soft and easy to shape.

2. Add vegetables for taste and health:- You can add onions, carrots, green chilies, and coriander leaves to the dough. They add flavor, color, and extra nutrition to the roti.

3. Knead the dough gently:- Ragi flour is gluten-free and more delicate than wheat. So knead the dough gently. Do not press too hard. The dough should be soft but not sticky.

4. Wet your hands while shaping:- Always dip your fingers in water before pressing the dough into roti. This helps to stop the dough from sticking to your hands.

5. Use a plastic sheet or banana leaf:- Press the roti on a plastic sheet, butter paper, or banana leaf. It makes it easy to lift and place the roti on the pan.

6. Don’t make it too thin or too thick:- Try to make the roti medium thick. If it’s too thin, it may break. If too thick, it may stay raw inside.

7. Cook on medium heat:- Always cook the roti on medium flame. High heat will burn it, and low heat will make it hard.

8. Use oil or ghee for better taste:- Add a few drops of oil or ghee while cooking to make the roti soft and tasty.

9. Eat it hot and fresh:- Ragi roti tastes best when it is hot and soft. If it cools down, it may turn dry or hard.

10. Store carefully:- If you want to store the dough, keep it in an airtight box in the fridge and use it within 1 day.

These simple tips will help you make perfect, soft, and tasty ragi rotis every time.

Recipe Card

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Ragi Roti Recipe | Nachni Roti Recipe

Prep Time:- 15 Minutes. Cook Time :- 15 Minutes. Total Time:- 30 minutes

1 Cup= 240 ml, 1 Tablespoon = 15ml, 1 Teaspoon = 5ml

Serves: 4 Rotis

Ingredients

Ragi (Nachni) flour – 1 cup
Water – ¾ cup (warm)
Onion – 1 small, finely chopped (optional)
Green chili – 1, finely chopped (optional)
Grated carrot – 2 tablespoons (optional)
Fresh coriander leaves – 2 tablespoons, chopped (optional)
Salt – ½ teaspoon
Oil or ghee – 1 to 2 teaspoons (for cooking)

Step by Step Instructions

Step 1: Prepare the Dough

In a large mixing bowl, add 1 cup of ragi flour.
Add salt, chopped onion, green chili, grated carrot, and coriander (if using).
Slowly pour warm water little by little.
Mix and knead with your hands to make a soft, smooth dough.
Cover and rest the dough for 5–10 minutes.

Step 2: Shape the Rotis

Divide the dough into small balls.
Place one ball on a clean plastic sheet or banana leaf.
Wet your hands and gently pat the ball into a flat, round shape like a roti.
Make it medium thick (not too thin).

Step 3: Cook the Roti

Heat a tawa (flat pan) on medium flame.
Carefully lift the roti and place it on the hot tawa.
Cook for 1–2 minutes, then flip.
Add a little oil or ghee and cook both sides until brown spots appear.

Step 4: Serve Hot

Serve the hot ragi roti with coconut chutney, Mango pickle, dal, curd, or any vegetable curry.

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Nutrition Facts

Ragi Roti is not only tasty but also full of nutrition. It is made from ragi flour, which is also called finger millet. Ragi is a super grain that gives many health benefits. In this part, you will see the full nutrition chart of one ragi roti, so you can understand how healthy it really is. (Per Serving – 1 Ragi Roti)

Nutrient	Amount per Serving	% Daily Value (Based on 2,000-Calorie Diet)	Health Benefits
Calories	120–140 kcal	6%	Gives energy and keeps you full for a long time.
Protein	3.5 g	7%	Helps build muscles and keep your body strong.
Carbohydrates	22 g	7%	Gives steady energy throughout the day.
- Dietary Fiber	4 g	16%	Good for digestion and helps clean your stomach.
- Sugars	0.5 g	-	Very low in sugar, good for people with diabetes.
Total Fat	2.5 g	4%	Low fat – helps keep the body healthy.
- Saturated Fat	0.5 g	3%	Very low, good for heart health.
Cholesterol	0 mg	0%	Zero cholesterol – heart-friendly food.
Sodium	80 mg	3%	Low salt – helps control blood pressure.
Potassium	130 mg	4%	Helps muscles work well and keeps water balance in the body.
Calcium	100 mg	10%	Supports strong bones and teeth.
Iron	2.5 mg	14%	Helps make blood and keeps your energy high.
Vitamin A	50 IU	1%	Supports healthy eyes and skin.
Vitamin C	1.5 mg	2%	Boosts immunity and helps absorb iron.
Vitamin D	0 IU	0%	Ragi has no Vitamin D, so enjoy it with curd for extra benefit.
Vitamin E	0.5 mg	3%	Protects body cells and acts as an antioxidant.
Vitamin B6	0.1 mg	6%	Helps your brain and supports metabolism.
Folate (B9)	20 mcg	5%	Important for blood and cell growth.
Vitamin B12	0 mcg	0%	Ragi has no B12 – pair with curd or paneer to get some.
Magnesium	40 mg	10%	Supports bones, muscles, and energy production.
Phosphorus	120 mg	12%	Helps build strong bones and make energy.
Zinc	1 mg	9%	Keeps your immune system strong.
Copper	0.2 mg	10%	Helps your body use iron and make healthy blood.
Selenium	3 mcg	5%	Good for your thyroid and protects against cell damage.
Manganese	1.5 mg	65%	Ragi is rich in manganese – helps bones and controls blood sugar.

As you can see, Ragi Roti is a great choice for a healthy meal. It is low in fat, has no cholesterol, and gives you many important nutrients like calcium, iron, and fiber. You can enjoy it for breakfast, lunch, or dinner. Adding Ragi Roti to your daily food is a simple and tasty way to take care of your health.

How to Store and Reheat Ragi Roti

Sometimes we have extra rotis left after cooking, or we want to make them early to save time. In this part, you will learn how to store and reheat Ragi Roti the right way. Ragi rotis can become hard if not stored properly, so it is important to cool them and keep them in an airtight box. You will also learn the easy way to heat them again and make them soft like fresh rotis. Follow these simple steps to enjoy your Ragi Roti even later.

How to Store Ragi Roti:

Cool the rotis first:- After cooking, let the ragi rotis cool down fully. Don’t store them while hot, or they will become soggy.

Use a clean container:- Take a clean and dry airtight container or a steel tiffin box with a tight lid.

Stack the rotis properly:- Place the rotis one by one in the box. You can keep a small piece of butter paper or clean cloth between each roti to stop them from sticking.

Close the lid tightly:- After placing the rotis, close the lid tightly so that no air goes in.

Keep in the fridge:- Put the box in the refrigerator. Ragi rotis can stay fresh for 1 to 2 days in the fridge.

How to Reheat Ragi Roti:

Take out from fridge:- Remove the rotis from the fridge and let them sit for 5–10 minutes at room temperature.

Use a tawa (pan):- Heat a tawa or flat pan on medium flame. Place the cold roti on the hot pan.

Sprinkle some water (optional):- If the roti feels very dry, sprinkle a few drops of water on top. This will make it soft again.

Add a little ghee or oil:- You can also add a few drops of ghee or oil while heating for better taste and softness.

Heat both sides:- Heat the roti for 30 seconds to 1 minute on each side, or until warm and soft.

Now your stored ragi roti is warm, soft, and ready to eat again.

Conclusion

Ragi Roti, also called Nachni Roti, is a healthy and tasty Indian flatbread made using ragi flour. In this post, we learned everything about how to make soft and delicious ragi roti at home. We also learned that ragi is full of health benefits. It is rich in calcium, iron, and fiber.

We started with a little history of ragi and how people in South India and Maharashtra have used it for years. Then, we followed simple step-by-step instructions – from making the dough, shaping the rotis, cooking them on the tawa, and finally serving them hot. We also shared expert tips to help you get the best results, and how to store and reheat leftover rotis without losing taste or softness. The best part about this recipe is that you can add vegetables like onion, carrot, or coriander leaves to make it even more tasty and nutritious. Making ragi roti at home is easy and does not need many ingredients.

So, gather your ingredients, and start cooking this delightful treat today. Share your feedback and let us know how your Ragi Roti turned out. Try it once, and you will surely want to make it again and again. Eat healthy, stay strong

Frequently Asked Questions(FAQS)

1. What is Ragi Roti made of?
Ragi Roti is made from ragi flour (also called nachni or finger millet flour). It is mixed with warm water, salt, and sometimes onions, chilies, and other vegetables to make soft and healthy flatbreads.

2. Is Ragi Roti good for health?
Yes! Ragi Roti is very healthy. It is rich in calcium, iron, and fiber. It helps in keeping bones strong, supports digestion, controls blood sugar, and is good for weight loss too.

3. Is Ragi Roti gluten-free?
Yes. Ragi Roti is 100% gluten-free, which makes it a great choice for people who are allergic to wheat or have gluten sensitivity.

4. Can I add vegetables to the dough?
Yes, you can add finely chopped onion, grated carrot, green chili, coriander leaves, or even spinach. These add more taste and nutrition to the roti.

5. Why is my Ragi Roti breaking while shaping or cooking?
Ragi dough is delicate. Use warm water to make the dough soft. While shaping, wet your fingers to press the dough gently. Don’t roll like wheat roti. Use a plastic sheet or banana leaf to shape the roti easily.

6. Can I make Ragi Roti without oil or ghee?
Yes, you can cook it without oil or ghee. But adding a little oil or ghee while cooking makes the roti softer and tastier.

7. Can I eat Ragi Roti every day?
Yes. You can eat Ragi Roti daily as part of a balanced diet. It is especially good for diabetics, elderly people, and growing children.

8. What can I eat with Ragi Roti?
You can eat Ragi Roti with curd, coconut chutney, Mango pickle, dal, or any light vegetable curry. It tastes great with simple and healthy sides.

Ragi Roti Recipe | Nachni Roti Recipe

What is Ragi Roti Recipe | Nachni Roti Recipe