Ragi Rotti

Ragi Rotti

Ragi rotti is a popular breakfast in southern Karnataka. It is prepared mainly using ragi flour/finger millet, salt, and water. Whereas masala ragi rotti (which is tastier than the plain rotti) is prepared using onion, carrot, cumin, dill, or coriander leaves, green chillies along with ragi flour, water, and salt. Ragi is highly nutritious, healthy, and filling. Other than Rotti, Ragi flour is made use in making ladoo, porridge, dosa, malt, and even cookies.

Preparing ragi rotti is easy. It is the same as preparing akki rotti. It can either be rolled just like chapati or hand-beaten on parchment paper. I prefer making it the latter way. Ragi rotti tastes best when it is warm; it becomes hard as it becomes cold.

Continue reading if you want to know how to make this healthy breakfast.

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Serves: 2


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 leaves
1/2 teaspoon salt
Water as needed
1 teaspoon vegetable oil

  1. Into a bowl, add all the dry ingredients – ragi flour, onion, green chillies, carrot, dill, grated coconut, cumin seeds, salt, and mix.
  2. Then pour water in small amounts stage by stage and mix to form a soft dough. Then add a tsp of oil, coat the coat and let it sit for 10 minutes.
  1. Cut a parchment paper into a circular shape, slightly larger than the size of rotti you plan to make. Then grease the upper side of the parchment paper with 1/8 tsp ghee/oil.
  2. Take a small roundel of the ragi dough, flatten it, and spread it lightly and evenly with your fingers to make a round-shaped rotti. (To spread dough easily oil your fingers)
  3. Grease 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.
  1. Overcooking roti makes it hard to eat. So make sure to cook both sides of the rotti until light brown spots start appearing.
  2. Enjoy healthy ragi rotti with peanut chutney or coconut chutney.


  • You can tweak the amount of each ingredient as per your preference.
  • Ragi Rotti tastes best if eaten right after making it. As it starts to come to room temperature, it becomes hard and would not taste as good.
  • One of the tricks to keep this rotti soft is to sprinkle some water on a tissue and cover the rotti with this tissue as soon as it is made OR store it in a hot case.

If you tried this recipe, tag your food recreation on my Instagram @swaadista and let me know how you liked it!

Happy cooking and happy eating <3

Leave a Reply