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–+ servings
Ragi Roti with Sesame and Carom seeds

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.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Rest time 10 minutes
Total Time 55 minutes
Course Main Course
Cuisine Indian
Servings 10 rotis
Calories 258 kcal

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

  1. Nutritional values are a rough estimate for guidance.
  2. Carom seeds, sesame seeds, coriander powder and cumin powder add a great flavour to the ragi rotis. But adding them is optional.
  3. *This is an approximate time. The actual time will vary based on the temperature, type of pan, flour, and thickness of the roti.

Nutrition

Calories: 258kcalCarbohydrates: 45gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 243mgPotassium: 266mgFiber: 2gSugar: 1gVitamin A: 8IUVitamin C: 1mgCalcium: 230mgIron: 3mg
Keyword Dairy-Free, Gluten Free, Vegan
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