Ragi Roti (Finger Millet Flatbread)
Soft, pliable ragi roti made the Karnataka way — kneaded with hot water for the best texture. Rich in calcium and fibre, pairs with any dal or sabzi.
AI concept illustration — recipe is illustrative / pending kitchen testing
Ingredients
- 1 cup ragi flour
- ¾ cup warm water (adjust as needed)
- ¼ tsp salt
- 1 tbsp finely chopped onion (optional)
- 1 tbsp fresh coriander, chopped
- Oil for cooking
Method
- 1
Mix ragi flour, salt, onion and coriander in a bowl.
- 2
Add warm water gradually and knead into a soft, slightly sticky dough. It will be softer than wheat dough.
- 3
Divide into 4 balls. Place each on a lightly oiled sheet of parchment.
- 4
Using damp fingers, press and pat each ball into a thin, even round (5-6 inches). It is easier than rolling.
- 5
Heat a tawa over medium-high. Cook roti 2 minutes until surface looks dry and edges lift.
- 6
Flip and cook 1-2 minutes more. Press gently with a folded cloth for even cooking.
- 7
Serve warm with ghee, dal or any sabzi.