Ragi Roti

Name: Ragi Roti
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Jharkhandi
Ingredients: 300 g ragi (finger millet) flour; 200 ml warm water; 0.5 tsp Salt; 0.5 tsp carom seeds (ajwain); 2 tbsp mustard oil; 2 tbsp rice flour

Earthy, gluten-free flatbreads made from ragi (finger millet) flour, a staple grain among Jharkhand's Ho and Munda tribal households.

🇮🇳India· Jharkhand

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 4
Difficulty: Easy
Calories: 150 kcal

Ingredients

0 of 6 gathered

Servings

300 g ragi (finger millet) flour
200 ml warm water — approximate, for kneading
½ tsp Salt
½ tsp carom seeds (ajwain) — optional
2 tbsp mustard oil — for cooking
2 tbsp rice flour — for dusting

Equipment

•Tawa
•Rolling surface

Nutrition

Per serving, approximate

Calories: 150 kcal
fat: 3 g
carbs: 28 g
fibre: 4 g
protein: 4 g
calories: 150 kcal

Instructions

1
Mix the ragi flour, salt, and ajwain (carom seeds) in a bowl.
2
Slowly pour in warm water. Knead everything into a soft, slightly sticky dough.
3
Cover the dough with a damp cloth. Let it rest for 10 minutes.
4
Divide the dough into small balls. Dust plastic sheets with rice flour and pat each ball flat between them.
5
Heat a tawa (flat griddle) over medium heat. Carefully place the rolled roti (flatbread) onto it.
6
Cook until small bubbles appear. Flip it over and drizzle a little mustard oil around the edges.
7
Press gently with a clean cloth or spatula. Cook until both sides have light brown spots.
8
Serve hot with saag (cooked greens), chutney, or a spread of ghee (clarified butter).

Chef's tips

Ragi dough has no gluten and tears easily, so flattening it between plastic sheets or banana leaves helps. Make sure the tawa is properly hot so the dough does not stick.