Ragi roti | Madua roti | Nachni roti | Ragi chapati | Finger millet roti
Gluten free ragi rotis or nachni rotis or finger millet flour rotis made with just 4 ingredients. They are healthy, wholesome and very easy to make.
Ingredients
- 2 cups ragi flour or finger millet flour plus another 2tbsp for dusting
- 2 cups water
- 1 teaspoon salt
- 3 tablespoon sunflower oil
- 2 tablespoon sesame seeds optional
- 2 tbsp carom seeds optional
- 1 tablespoon coriander powder optional
- 1 tablespoon cumin powder optional
Instructions
Make the dough
- In a large saucepan, add water, a pinch of salt and a teaspoon of oil. Bring this to a boil.
- When you start seeing bubbles, lower the flame and add the ragi flour. The ratio of water and flour should be 1:1. In a separate bowl, add 2 tablespoon ragi flour for dusting the dough.
- Mix well using a spatula until the flour is thoroughly combined.
- Turn off the flame and transfer the flour to a large mixing bowl.
- Add 1 tablespoon oil and mix well with the spatula. Do not use your hands at this stage, as the flour will be too hot to handle.
- Leave this mixture to cool for a few minutes.
- Once it comes to room temperature, add the carom seeds, sesame seeds, coriander powder and cumin powder. Continue to mix everything using wet hands to form a soft dough. Wetting your hands makes it easy to handle the dough as it can still be a bit hot.
- The dough should be soft and should not stick to your fingers when you press into it.
- Rub a few drops of oil on top of the dough and cover it with a damp towel. Let it rest for 10 minutes.
Make the rotis
- Place a cast-iron pan or a tawa on medium-high heat.
- Once the dough has rested well, make small-medium dough balls. Using two cups of ragi flour, I was able to make ten dough balls.
- Take a dough ball and dust it with some ragi flour, so it doesn't get too sticky.
- Flatten the dough ball into a round flat circle using a tortilla maker or a rolling pin. I prefer using a tortilla maker as it is quick and efficient, but a rolling pin also works well.
- Place the flattened dough on the pan.
- Flip the roti after 40 seconds* or once you see tiny air pockets.
- Rub some oil/ghee on the cooked side and gently press the edges. You will sometimes see giant air bubbles, which is such a JOY!
- Flip the roti again and apply some oil/ghee. Brushing with oil/ghee is optional, but it adds flavour and keeps the rotis soft for a long time.
- Do not overcook the rotis as they can turn very hard.
- Once ready, transfer them to a roti basket to retain the softness.
- Repeat the above steps with the remaining dough balls.
Notes
- Nutritional values are a rough estimate for guidance.
- Carom seeds, sesame seeds, coriander powder and cumin powder add a great flavour to the ragi rotis. But adding them is optional.
- *This is an approximate time. The actual time will vary based on the temperature, type of pan, flour, and thickness of the roti.