Ragi Rotti

(from Nandini’s recipe box)

Prep time: 15 minutes
Cook time: 15 minutes
Serves 2 people

Categories: Akki Roti


  • Ragi flour sieved – 2 cups
  • Onions finely chopped – 1 cup
  • Cumin seeds – 1Tsp
  • Green chilly finely chopped – 1 (this is for medium spice)
  • Cilantro finely chopped – 1/4 cup
  • Curry leaves finely chopped – 2 sticks
  • Fresh coconut grated – 1/2 cup
  • Oil
  • Salt to taste


  1. Place all the above ingredients in a thali or a large bowl, mix well with hand first. Then add water little at a time and mix to form smooth-firm dough.

  2. Grease the tava/griddle and take lemon sized dough and pat it evenly on the griddle to a thin pancake. Make few holes on the dough so that you can pour the oil in them and rotti gets cooked consistently.
  3. Keep this griddle on the medium heat; pour some oil in the holes and cool till it becomes slightly brown in colour. Then turn over the rotti and continue cooking for about a minute or so.
  4. Rotti is ready to be served

  5. Serving suggestions: Ragi rotti is served with uchellu chutney i.e sesame seed chutney or we also enjoy it with chutney pudi + yogurt or pickle + yogurt

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