Ragi Roti Recipe: How to Make Soft Ragi Roti That Doesn't Crack
CHAKKI PEESINGRagi roti has a lovely earthy flavour, but anyone who has tried rolling it like a wheat chapati knows the problem: the dough cracks and the roti breaks. Ragi has no gluten, so it needs a different method. The secret is to cook the flour briefly in hot water first, then knead it while it is still warm.
Quick answer: Boil about 240 ml water with salt and a little ghee, switch off the heat, stir in 180 g ragi flour, cover for 5 minutes, then knead the warm dough until smooth. Roll or pat each ball gently between sheets of butter paper and cook on a hot tawa until both sides have light spots. This makes 6 soft ragi rotis.
| Prep | Cooking | Makes |
|---|---|---|
| 15 minutes | 20 minutes | 6 rotis |
Ingredients for Ragi Roti
- 180 g (about 1½ cups) Ragi Flour, plus a little for dusting
- About 240 ml water
- ½ tsp salt
- 1 tsp ghee or oil, plus extra for brushing
How to Make Soft Ragi Roti: Step by Step
- Boil the water. Bring the water, salt and ghee to a boil in a pan.
- Add the ragi flour. Switch off the heat and add the ragi flour all at once. Stir quickly with a spoon until there are no dry patches.
- Cover and steam. Cover the pan and leave it for 5 minutes. The steam softens the flour and helps it bind.
- Knead while warm. Transfer the mixture to a plate. Once it is cool enough to touch, knead with slightly wet hands for 2–3 minutes until the dough is smooth and does not crack.
- Divide the dough. Make 6 equal balls and keep them covered so they do not dry out.
- Roll gently. Place a ball between two sheets of butter paper, dusted with a little ragi flour, and roll gently into a 5–6 inch roti. You can also pat it out with wet fingers.
- Cook on a hot tawa. Cook on medium-high heat for about 1 minute until small bubbles appear, flip, and cook the other side until light brown spots form. Press gently with a cloth or finish over a flame to help it puff.
- Brush and keep warm. Brush with ghee and keep the rotis in a cloth-lined casserole so they stay soft.
Why Does Ragi Roti Crack? Common Fixes
| Problem | Likely cause | Fix |
|---|---|---|
| Edges crack while rolling | Dough too dry or cooled down | Knead in a spoonful of hot water; keep the balls covered |
| Roti breaks when lifting | Rolled too thin | Roll slightly thicker; lift it using the butter paper |
| Hard after cooling | Overcooked or left uncovered | Cook on higher heat for less time; store in a casserole |
| Dough sticky | Too much water | Dust with a little ragi flour and knead again |
Easier Option: Wheat and Ragi Roti
If you want rotis that roll and puff like regular chapatis, mix ragi with whole wheat atta. A 50:50 blend is a good starting point. Knead it with warm water, rest the dough for 15 minutes and roll it like a normal roti. Because it contains wheat, this version is not gluten-free.
Want this blend ready-made? With Make Your Own Mix, you can choose ragi, Sharbati or Khapli wheat and other grains, set your own proportions and have them stone-ground together.
Ragi Roti Calories, Protein and Calcium
Each roti in this recipe uses about 30 g of ragi flour. A published review of millets lists finger millet (ragi) at about 320 kcal, 7.3 g protein, 11.1 g dietary fibre and 364 mg calcium per 100 g (source). So one roti's flour provides roughly:
- About 95 kcal
- About 2 g protein
- About 3 g fibre
- About 110 mg calcium
Ragi stands out among cereals for its calcium. Ghee and accompaniments add to the calories. Values vary by variety and harvest, so treat these as estimates.
What to Serve with Ragi Roti
- Dal, sambar or a simple sabzi
- Curd and a pickle
- Coconut or peanut chutney
- Ghee and jaggery, a traditional winter combination
Frequently Asked Questions
How do I make ragi roti soft?
Cook the flour in boiling water first, knead it while warm and keep the dough balls covered. Store the cooked rotis in a cloth-lined casserole.
Why does my ragi roti break?
Ragi has no gluten, so cold or dry dough cracks. Use hot water, knead while warm and roll gently between butter paper.
How many calories are in one ragi roti?
About 95 kcal from 30 g of ragi flour, before ghee.
Is ragi roti gluten-free?
Ragi itself is naturally gluten-free. Chakki Peesing ragi flour is prepared in a facility that processes gluten-containing grains, so people with coeliac disease should take this into account. A ragi and wheat roti is not gluten-free.
Can I add vegetables to ragi roti?
Yes. Finely chopped onion, coriander, green chilli and grated carrot work well. Mix them into the dough after the hot-water step; patting the roti by hand is easier when it has vegetables.
Is ragi good to eat in winter?
Ragi is eaten year-round across South India. In winter it pairs well with ghee and jaggery. For more winter grain ideas, read Best Atta for Winter.
Cook with Fresh Ragi Flour
Chakki Peesing Ragi Flour is single-ingredient finger millet, stone-ground in a medium grind with no additives or preservatives. Explore more millets in our guide to millets or the millet flours collection.
Nutrition values are approximate estimates and vary with ingredients and portion size.