Ragi Rotte, learn how to prepare healthy and gluten free ragi onion roti recipe with step by step photos. This roti can be served with kara chutney, sambar and coconut chutney. Bajra roti can be tried the same way.
Few months back, we had this roti in an andhra restaurant in Chennai. We make murungai keerai ragi roti just like this. But here the main ingredient apart from ragi is onions. The moisture in onion is enough to keep the dough moist. If you add more onion then there is no need to add water while kneading. Other than onion, you can try adding grated carrot, radish or cabbage to make it a complete package of nutrients. Add those vegetables raw but make sure to grate them and do not add chopped vegetables otherwise it would be difficult to make roti.
If the prepared dough is hard, it will loosen after few minutes of resting because of the moisture. Once the dough loosens, it will be easy to make roti. You can use a clean plastic sheet or parchment paper or even a banana leaf should be fine to prepare roti. You do not need those if you are an expert in making roti directly on tava and can bear the heat. I cannot do that 
But those days our grandma will do this work easily. You can also check out sirudhaniyam recipes shared in my blog.
Some of the ragi recipes shared in my blog, Sweet Ragi Roti, Ragi Kazhi, Kuluku Roti, Ragi Koozh, Ragi Cholam Puttu Upma, Sprouted Ragi Flour and Ragi Cholam Murukku. If you try any of my recipes, then do share your feedback with us.
Ragi Rotte Recipe
- 1 and ½ cup ragi flour / finger millet flour
- 2 chopped green chilies
- 1 big onion - finely chopped
- handful curry leaves - chopped finely
- 2 tbsp chopped coriander
- 2 tsp oil
- ½ cup water or more if needed
- salt to taste
- Please check the instructions below.
How to prepare Healthy Ragi Onion Roti
- Sieve ragi flour and salt. Transfer to a mixing bowl. Add chopped chilies, coriander, curry leaves and onions. Mix them well with your fingers. Now, add water little by little and start kneading. We do not want to add more water. So add little by little and knead to smooth dough. Add oil and knead again.
- Let it rest for 20 minutes. Take dough and divide it into equal shaped balls. I have used a parchment paper here. Grease it with little oil. Place the paper on the back side of thali plate or use a cutting board. Grease your palm and fingers with little oil. Now, take a ball and place over greased paper. Press it nicely with fingers to make a thin roti just like we do to prepare thattai or any millet roti. Roti should not be very thick or too thin. Meanwhile, heat a tava and grease with little oil or ghee.
- Lift parchment paper with one hand and flip over the roti with other hand carefully and place over hot tava. Pour little oil all over the sides of roti and cook both the sides till brown spots appear or nice aroma comes. Similarly proceed with the remaining dough. Serve them hot with sambar or chutney.
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