Ragi Roti


1/2 cup ragi (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 buttermilk
1/2 tsp green chilies
salt to taste
Other ingredients
ragi (red millet flour) for rolling


  1. Combine all the ingredients in a bowl and knead into soft-smooth dough, using enough water.
  2. Divide the dough into 4 equal portions.
  3. Roll out again into a circle of 125 mm. (5″) diameter, using whole wheat flour.
  4. Place the roti on a non-stick pan. Turn over in a few seconds.
  5. Cook the other side for a few more seconds.
  6. Lift the roti with a pair of flat tongs and roast over an open flame till brown spots appear on both the sides.
  7. Repeat with the remaining portions to make 3 more rotis.
  8. Serve hot.

2 thoughts on “Ragi Roti

  1. Why is it okay to heat yogurt in this case? 😦 I used to make ragi rotis like this, using either yogurt or buttermilk, but now only use buttermilk. Also add dill leaves for a change.

    Methi parathas are also made similarly, with wheat flour, a little yogurt, banana, and spices. Tastes great but not sure if it is the right combination..

    • Correct, good catch. Typo. Actually with this small of an amount yogurt would be okay but your banana addition to yours is not a good addition. Drop the banana.

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