Ragi chapathi recipe |Finger millet chapati recipe | soft gluten-free Ragi chapati recipe | Ragi roti – Video of how to make Ragi chapati recipe.
Ragi flour | finger millet flour is a highly nutritious millet flour. We use it widely in South Indian cuisine in various forms. I have even tried paratha also using the mix of whole wheat flour. But I always wanted to make a soft gluten-free Ragi chapathi. Since Ragi | finger millet does not contain gluten, it is very difficult to roll this into a roti.
They tend to tear while making Rotis. The key thing is to cook the flour in hot water. By doing so, the dough becomes pliable and it helps to roll them easily. I followed the same in my jowar roti recipe. From that time, I wanted to try out the ragi chapati also in the same way.
When I tried that a few days back, it turned out pretty good and we all loved it. And later I tried it 2 more times and gained confidence. The recipe turned out really well. If you are looking for a gluten-free chapati, do try out this healthy Ragi chapati recipe.
Als check out our other popular Ragi recipes – Ragi dosa, Ragi adai, Ragi rava idli, Ragi rava dosa and Ragi masala chaas
Ragi chapathi recipe
Ingredients
- 1 cup ragi flour flattened
- 2 tbsp ragi flour for dusting
- 1 cup water
- ¼ tsp salt
- 1 tsp oil
- Few drops of ghee to smear on the roti
Video
Notes
2. Do not use normal cold water to knead the dough, you can not roll the Ragi chapati.
- In a pan add 1 cup of water and add the salt and 1 tsp oil.
- Allow this to boil nicely.
- Simmer the flame and add the ragi flour to this.
- Mix well using a spoon.
- Switch off the flame.
- Cover and keep aside. Let this cool.
- Once it comes to a room temperature, transfer it to a bowl.
- Knead well into a dough.
- The water will be perfect, if needed, sprinkle 2 tbsp of hot water.
- Make lemon sized balls of the dough.
- Always cover and keep, to avoid drying.
- Take one dough ball and dust with dry ragi flour. You can use rice flour also for dusting.
- Roll into thin rotis.
- I used a sharp lid to cut the roti into perfect round shape. This helps in smooth edges and makes the chapati soft.
- I used a sharp lid to cut the roti into perfect round shape. This helps in smooth edges and makes the chapati soft.
- Heat a tawa and once it is hot, place the ragi chapathi on it.
- Cook on both sides. Press it using a spatula.
- Smear a drop of ghee on both sides and cook.
- Once both sides are well cooked, take it out.
- Repeat the same for the rest of the dough.
- Soft Ragi chapathis are ready.
- Store this inside a hot box and cover it with a kitchen towel.
- The ragi chapati stays soft for 1 hour. But I highly recommend to eat this hot.
- You can make the same with jowar flour too.
- Do not use normal cold water to knead the dough, you can not roll the Ragi chapati.
Jaya Shree thanks for this recipe and tutorial video. I have been diagnosed with celiac disease and have been experimenting with different flours to make chappathi. Will try this.
Sure, Thank you
Ragi, Jowar, Bajra are very brittle flour and they break very easily when spread with a rolling pin. They become very thick too. For this they can be mixed in water into a batter and then cooked like dosa. They will be soft and crunchy
Yes, I agree they break easily. But when we cook them in hot water and knead the dough, it will not break. That’s the main tip I shared through this post. We make jowar, bajra, ragi dosa seperately.
Yes, I agree they break easily. But when we cook them in hot water and knead the dough, it will not break. That’s the main tip I shared through this post. We make jowar, bajra, ragi dosa separately.
It’s 💯 perfect
Thank you Mythili.