Masala Ragi Rotti

Masala Ragi Rotti

Ragi rotti is a popular breakfast in southern Karnataka. There are 2 versions of it – plain ragi rotti and masala ragi rotti. Plain rotti is made with ragi/finger millet flour, salt, oil, and water. Whereas masala rotti is made with an addition of onion, carrot, cumin, dill, coriander leaves, coconut, and green chilies and goes best with either coconut chutney or peanut chutney.

Ragi is a highly nutritious, healthy millet that is used to make several dishes across India. such as ladoo, porridge, dosa, malt, cookies, etc.

The recipe for masala ragi rotti is simple, but preparing it can be quite a task at first but it will surely get easier with practice. Read on to know the step-by-step procedure to make ragi rotti.


250g ragi flour
2 tablespoons onion, finely chopped
2 green chillis, finely chopped
2 teaspoons grated/finely chopped carrot
1 teaspoon cumin seeds
2 tablespoons grated coconut
3 tablespoons dill, chopped
1/2 teaspoon salt
Water as needed
1 teaspoon cooking oil
Ghee as required


  1. Into a bowl, add all the dry ingredients – ragi flour, onion, green chilies, carrot, dill, grated coconut, cumin seeds, salt, and mix.
  2. Then pour water in small amounts stage by stage and combine to form a soft dough. Add a tsp of oil, coat well, and let it sit for 10 minutes.
  1. Cut parchment paper into a circular shape, slightly larger than the size of the rotti you plan to make. Then grease the upper side of the parchment paper with 1/8 tsp ghee/oil.
  2. Take a small round of the ragi dough, flatten it, and spread it lightly and evenly with your fingers to make a round-shaped rotti. (Oil your fingers to spread dough easily )
  3. Grease a non-stick tawa or cast iron tawa with ghee and bring it to heat on medium flame. Lift the parchment paper and reverse it on the hot tawa. Gently peel off the paper without disturbing the rotti. Toast rotti until it turns golden. Add ghee on the top side and Flip it. Toast the other side too until golden and add ghee.
  1. Overcooking roti makes it hard to eat. So make sure to cook both sides of the rotti on medium heat until light brown spots start appearing.
  2. Enjoy healthy ragi rotti with peanut chutney or coconut chutney.


You could include a tablespoon of soaked and drained chana dal while mixing the dough, it gives a good taste.

Let me know if you tried this recipe by tagging a picture of your preparation on my Instagram @swaadista and using #swaadistarecipes.

Happy cooking, happy eating!

1 thought on “Masala Ragi Rotti”

Leave a Reply