Tiffin Varieties‎ > ‎

Ragi Roti

For making Dough:
Ragi flour – 3 cups
Grated radish – 1 cup (you could even use grated carrots or grated potatoes instead)
Chopped onion - ½ cup
Cumin seeds – 1 teaspoon
Coriander leaves – 2 teaspoons (finely chopped)
Curry leaves – 10 (finely chopped)
Salt – 1½ teaspoons 
Yoghurt – ¼ cup
Hing – ¼ teaspoon
Water – ¼ - ½ cup (to make dough)
To roll out rotis:
Baking paper – a large square piece
For making rotis:
Oil – 8 - 12 teaspoons

Makes: 8 Ragi rotis


  1. In a large bowl combine all the ingredients (except oil).
  2. Add the required amount of water and make a dough (should be looser than that normal chappathi dough).
  3. Make 8 equal sized balls out of the dough.
  4. Add a few drops of oil to the baking paper and to your hand.
  5. Take one dough ball and with the help of your palm and finger try spreading out the dough as thinly as you can.
  6. Carefully flip the baking paper with the spread dough onto a hot flat tawa (with the flattened dough side hitting the tawa.
  7. Wait until the you see the top surface darkening a bit and lift off the baking paper.
  8. Repeat the above steps for making the rest of the ragi rotis.
  9. Toast both sides with a teaspoon of oil or two and serve with peanut chutney/coconut chutney/tomato chutney/coriander chutney.


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