Ragi Roti ( Gluten Free Recipe )
by Tarla Dalal
gluten free ragi roti recipe | Ragi roti recipe | healthy nachni roti | with amazing 20 images
A hearty roti that is sure to remind you of home. The gluten free ragi roti has a rustic flavour and earthy aroma, which warm your soul and make you feel very contented. You need to knead the dough with warm water – otherwise the rotis will break when you roll them. Nutritious ragi flour, which is rich in iron, calcium and proteins, is a very popular ingredient in Kannada cuisine. If you are watching weight and want to avoid whole wheat flour roti’s or on a gluten free diet, you can jump to gluten free ragi roti as they are very very nutritive and healthy.
To make nutritious ragi roti, In a bowl take, ragi (nachni / red millet) flour. Also, add spring onions whites and greens. Spring onions will add crunch to the roti and give it a unique and scrumptious flavor. Next, add grated carrot. You can add any vegetable that you wish to. Add curds (dahi). Add green chilli paste, adjust it according to your preference of spice. Add oil which would help in making the ragi roti softer. Combine all the ingredients together in a bowl and knead into soft, smooth dough using enough water. Keep aside for 10 minutes. Knead again using oil till smooth and divide the dough into 4 equal portions. Roll out a portion into a circle of 125 mm. (5") diameter, using a little flour for rolling. Cook on a hot tava (griddle) on a slow flame till pale brown spots appear on both the sides. Lift the gluten free ragi roti with a pair of flat tongs and roast over an open flame till brown spots appear on both the sides. Brush each ragi roti with a little butter and serve hot.
See why we think this is a healthy ragi roti. Ragi is a one of the super millet, it is very nutritious millet, that resembles mustard seeds in appearance. A grain rich in protein, calcium, fiber and iron, ragi has traditionally been used across the world in varied food products. The hull of the ragi grain is indigestible and therefore the grain is usually hulled before use. Realising its health benefits, nowadays people have started mixing ragi with other grains like rice and wheat for preparing traditional dishes like idli, upma and rotis.
I make this nutritive ragi roti for breakfast to relish it with a piping hot cup of masala chai and also for any meal of the day. Also, you can make crisp dosas from the same ingredients. Just add 2 tbsp of rice flour and enough water to make a batter of pouring consistency and proceed in the same manner as for dosa. See our ragi dosa recipe.
Even then, it still requires a bit of knack to roll nachni dough. Not to worry, once you roll a few ragi roti's you will get a hang of it. One thing about gluten free ragi roti or for that matter any other roti made with millet flours, is that it needs to be served immediately. In fact, healthy nachni roti is best enjoyed right off the tava, with a cup of raita and a spicy dal.
Enjoy gluten free ragi roti recipe | Ragi roti recipe | healthy nachni roti | with detailed step by step photos.
Ragi Roti ( Gluten Free Recipe ) recipe - How to make Ragi Roti ( Gluten Free Recipe )
Preparation Time: Cooking Time: Total Time:
Makes 4 rotis
For Ragi Roti
1/2 cup ragi (nachni / red millet) flour
1 1/2 tbsp finely chopped spring onions whites
1 1/2 tbsp finely chopped spring onion greens
1/4 cup grated carrot
1 1/2 tbsp curd (dahi)
1/2 tsp green chilli paste
salt to taste
1/4 tsp oil
Other Ingredients For Ragi Roti
ragi (nachni / red millet) flour for rolling
2 tsp butter for brushing
For ragi roti
- For ragi roti
- To make {span class="bold1"}ragi roti{/span}, combine all the ingredients together in a bowl and knead into soft, smooth dough using enough water. Keep aside for 10 minutes.
- Knead again using oil till smooth and divide the dough into 4 equal portions.
- Roll out a portion into a circle of 125 mm. (5") diameter, using a little flour for rolling.
- Cook on a hot tava (griddle) on a slow flame till pale brown spots appear on both the sides.
- Lift the roti with a pair of flat tongs and roast over an open flame till brown spots appear on both the sides.
- Repeat with the remaining portions to make 3 more {span class="bold1"}ragi roti{/span}. Brush each {span class="bold1"}ragi roti{/span} with ½ tsp of butter and serve immediately.
Handy tip
- Handy tip
- You can make crisp dosas from the same ingredients.
- Just add 2 tbsp of rice flour and enough water to make a batter of pouring consistency and proceed in the same manner as for dosas.
Millet Roti Recipe
- Roti is a popular Indian flatbread eaten with subzi, curries and gravies for lunch or dinner. While mostly it is made with whole wheat flour and salt, you can use a number of flour and spices to make a variation. Also, you can add in some chopped vegetables to give it a nice mouthfeel and flavour. The addition of paneer or oats also helps in making it more wholesome. Here are some popular healthy roti recipes from our website which are my all-time favourite:
Dough for Ragi roti
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To make the dough for ragi roti, in a bowl add ragi (nachni / red millet) flour. Nachni is a gluten-free flour and has many nutritious benefits, to know more Health Benefits of Ragi Flour, Nachni, Finger Millets.
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Add finely chopped spring onions whites. You can even make use of regular onions if unavailable and Jains can use cabbage or any other crunchy veggies like capsicum, bottle gourd etc to elevate the taste of Nachni roti.
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Add finely chopped spring onion greens. They provide an umami flavour and nice crunch to the ragi roti.
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Add grated carrot. You can even add any leafy greens of your choice like fenugreek, coriander, spinach in the nachni chapati. Just make sure the veggies are either finely chopped or finely grated so that you can easily roll the ragi roti without breaking.
- Add curds. It not only helps in making the red millet roti soft but also increases the nutrient quotient with an addition of calcium.
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Add green chilli paste for that much-required spice.
- Add salt to taste.
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Combine all the ingredients to form the nachni roti dough.
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Gradually add water and knead into a soft, smooth dough.
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Cover with a lid or damp muslin cloth and keep aside for 10 minutes.
- After 10 minutes, knead again using oil till smooth.
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Divide the dough into 4 equal portions.
How to make Ragi roti
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To cook the ragi roti, take a portion of dough and press it between your palms to flatten it. Dip it in flour, remove excess flour and place on a rolling board. Those who are not suffering from celiac disease, they can use wheat flour for rolling.
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Roll out a portion into a circle of 125 mm. (5") diameter, using a little flour for rolling. You can shape the ragi roti by pressing out a circle with your hand as well or by rolling it between plastic sheets.
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Heat a tava and place the rolled ragi roti carefully over it.
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Cook on a hot tava (griddle) on a slow flame till pale brown spots appear on bottom side.
- Flip the roti and cook till blisters appear on the other side.
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Lift the roti with a pair of flat tongs and roast over an open flame till brown spots appear.
- Turn and cook till the other side is roasted in a similar way. Ensure you do not burn or overcook the ragi roti or else they will turn dense and bitter.
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Remove from the flame and place it in a plate if eating immediately or else place in a casserole or roti basket.
- Repeat with the remaining portions to make 3 more ragi rotis. Stack them one above another, this will help in maintaining the softness and prevents the ragi roti from drying out.
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Brush each ragi chapati with a little butter. You can use ghee also to keep the ragi rotis soft.
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Serve the ragi roti hot. You can make crisp dosas from the same ingredients. Just add 2 tbsp of rice flour and enough water to make a batter of pouring consistency and proceed in the same manner as for dosas.
- You can relish the ragi roti with subzis or curries to make a wholesome meal or use them to make delectable snacks like: Ragi Roti Stuffed with Paneer Pesto, Ragi Roti Stuffed with Paneer.
Tips for ragi roti
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It requires a bit of knack to roll nachni dough. Not to worry, once you roll a few ragi roti's you will get a hang of it.
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Spring onion whites and green can be replaced with other leafy veggies like chopped spinach or chopped fenugreek.
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You can make nachni dosas from the same ingredients. Just add 2 tbsp of rice flour and enough water to make a batter of pouring consistency and proceed to make dosas.
| Energy | 71 cal |
| Protein | 1.7 g |
| Carbohydrates | 14 g |
| Fiber | 2.4 g |
| Fat | 0.9 g |
| Cholesterol | 0.9 mg |
| Vitamin A | 134.6 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 2 mg |
| Folic Acid | 5 mcg |
| Calcium | 80.3 mg |
| Iron | 0.8 mg |
| Magnesium | 27.4 mg |
| Phosphorus | 88.6 mg |
| Sodium | 5.1 mg |
| Potassium | 94.6 mg |
| Zinc | 0.4 mg |
Tasty and a great boon to have gluten free recipes. Very hard to find !!!