Ragi Chapathi | Finger Millet Roti | Ragi Roti | Ragi Chapati

Ragi chapati is a type of Indian flatbread made with ragi flour, also known as finger millet flour. Ragi is a highly nutritious grain that is rich in protein, fiber, calcium, and other essential minerals. Ragi chapati is a healthier alternative to traditional wheat chapatis as it is gluten-free and has a lower glycemic index, making it an ideal choice for people with gluten intolerance or diabetes.

To prepare ragi chapatis, ragi flour is mixed with water to form a dough. The dough is then rolled out into thin circles and cooked on a hot griddle until it is lightly browned on both sides. Ragi chapatis are usually served hot with a variety of side dishes such as curries, chutneys, or raita.

Ragi chapatis are not only healthy but also delicious and easy to make. They have a slightly nutty flavor and a chewy texture that makes them a popular choice among health-conscious individuals. Additionally, they can be stored for a few days and are perfect for packing in lunch boxes or as a quick snack on the go.

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Ragi Chapathi | Finger Millet Roti | Ragi Roti | Ragi Chapati

Author: Sasi Cuisine: North Indian, South Indian Courses: Breakfast, Dinner, Lunch, Vegetarian Recipe Keys: V Vegetarian Meals

Difficulty: Beginner Prep Time 5 min Cook Time 5 min Rest Time 10 min Total Time 20 mins

Servings: 3

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Ragi flour
• 1 cup Wheat flour
• ¹⁄₂ teaspoon Cumin seeds
• ¹⁄₈ teaspoon Turmeric powder
• ¹⁄₂ teaspoon Chilli powder
• ¹⁄₂ teaspoon Garam masala powder
• Chopped coriander leaves
• 1 teaspoon Table salt
• 1.5 cup Water
• Oil/ ghee to prepare roti

Instructions

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1. To prepare dough, firstly dry roast the ragi flour.

   

2. Roast till ragi flour turn slightly aromatic and transfer in to bowel.

   

3. Add equal amount of wheat flour.

   

4. Add salt.

   

5. Add hand crushed cumin seeds.

   

6. Add turmeric powder, red chilli powder and garam masala powder.

   

7. Add chopped coriander leaves.

   

8. Mix well with clean hands.

   

9. Add warm water little by little to make soft dough.

   

10. Keep the dough and rest for 10-15 minutes.

    

11. After resting, make small ball sized dough.

    

12. Dusting with wheat flour and make like chapati, not too thin or thick.

    

13. Make everything ready to cook.

    

14. Heat dosa tawa.

    

15. Cook in medium flame, sprinkle little oil or ghee.

    

16.  Cook on both sides turn some black spots on it.

    

17. Ragi wheat chapati is now ready to serve with okra pachadi.

    

Note

• Recipe can be doubled or tripled.
• Add water as required. lukewarm water is preferable than normal cold water.
• Instead of ragi flour, you can use amaranth flour, quinoa flour, or other millet flours of your choice.

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