plain ragi roti recipe | soft ragi roti |plain nachni roti | gluten-free nachni roti |
by Tarla Dalal
Added to 14 cookbooks
This recipe has been viewed 102470 times
plain ragi roti recipe | soft ragi roti |plain nachni roti | gluten-free nachni roti | with amazing 16 images.
A hearty roti that is sure to remind you of home. The plain ragi roti recipe or ragi chapatti is made from 100% ragi making it super healthy. This Indian bread is also called plain nachni roti or red millet roti.
This sumptuous plain ragi roti is rich in calcium and protein, which are required to support our bones and maintain the cells in our body respectively.
Method to make plain ragi roti is very easy. All you need to do is knead a dough combining ragi flour, ghee which will help in making the roti soft as it is gluten free and salt. Use warm water to knead the dough as warm water helps binding the dough better.
Further, divide and roll into roti and cook on a non-stick tava. Cook until blisters appear on both the sides and then cook on an open flame. Serve plain nachni roti immediately.
You should be able to roll these plain nachni rotis comfortably with a little flour for dusting. But, if you find it difficult, you can place the dough portions between two plastic sheets dusted with ragi flour and roll, so it will be easier.
Also, take care to use flat tongs as these rotis are soft and hence known as soft ragi rotis, with a tendency to tear easily. Serve soft ragi rotis hot off the flame for a satiating and earthy meal!
Even then, it still requires a bit of knack to roll nachni dough. Not to worry, once you roll a few rotis you will get a hang of it. One thing about Basic Ragi Roti, or for that matter any other roti made with millet flours, is that it needs to be served immediately – in fact, it is best enjoyed right off the tava, with a bowl of Raita and a spicy Dal.
Enjoy plain ragi roti recipe | soft ragi roti |plain nachni roti | gluten-free nachni roti | with detailed step by step recipes photos below.
For plain ragi roti- To make plain ragi roti recipe, combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough warm water.
- Divide the dough into 4 equal portions.
- Roll out a portion of the dough into a 125 mm. (5”) diameter using a little ragi flour for rolling.
- Heat a non-stick tava (griddle) on a medium flame and when hot, place the roti gently over it.
- Cook it till small blisters appear on the surface. Turn over the roti and cook for few more seconds.
- Cook it on an open flame till it puffs up and brown spots appear on both the sides.
- Repeat steps 3 to 6 to make 3 more rotis.
- Serve the plain ragi roti immediately.
Plain ragi roti video by Tarla Dalal
Plain Ragi Roti, Plain Nachni Roti recipe with step by step photos
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Ragi flour is rich in fibre and iron. It also promotes weight loss, thus a lot of people are now including Ragi in their daily diet.
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Ragi roti can be made plain as in this recipe also called as Ragi Bhakri and can be eaten with almost any vegetable or curry of choice.
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If you like plain ragi roti recipe | soft ragi roti |plain nachni roti | gluten-free nachni roti | you might also like to see the below recipes for more tasty variations to include in your dily diet.
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To make plain ragi roti recipe | soft ragi roti |plain nachni roti | gluten-free nachni roti | take the ragi flour in a deep bowl.
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Add 1/2 tsp ghee. Ghee will provide a softness to the dough as Ragi flour is gluten free. Do not add excess ghee as it will start to take a breadcrumb texture and wont have the desired consistency.
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Add salt to taste.
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Add hot water to knead. Unlike wheat flour, ragi flour contains a higher amount of a type of fiber called soluble fiber. This soluble fiber, when combined with hot water, undergoes a process called gelatinization. This gel network helps bind the dough ingredients together, creating a more cohesive and elastic dough. Cold water wouldn't trigger gelatinization as efficiently, resulting in a crumbly and less manageable dough.
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Knead into a soft dough using hot water.
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Divide the dough into 4 equal portions.
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Sprinkle little ragi flour on the rolling board to avoid the Rag Bhakri from sticking to the board.
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Flatten the dough ball slightly and place it on the rolling board.
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Roll it into 5" diameter using little ragi flour for rolling. Ragi Bhakri can be difficult to roll, if you are rolling this for the first time you can use two sheets of parchment paper to roll the Ragi Bhakri.
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Heat a non stick tava on medium flame.
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When the non stick tava is hot place the Ragi Bhakri gently over it. If the pan is not hot the Ragi Bhakri will become hard on one side.
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Flip the Ragi Bhakri and cook for a minute more.
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Now, place the Ragi Bhakri on an open flame and with the help of tongs move it around till it puffs up. Do not leave the roti too long on the flame or it may burn.
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Flip it and cook the plain ragi roti recipe | soft ragi roti | plain nachni roti | gluten-free nachni roti | it will start to puff up. Cook for a few seconds more on open flame and take it out.
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Serve plain ragi roti recipe | soft ragi roti |plain nachni roti | gluten-free nachni roti | hot with choice of any vegetable.
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Q.Why do we use warm water to knead the dough for Ragi Roti ? Warm water is added to give a binding to ragi flour and also provide softness.
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Q.Can i use oil instead of ghee in the plain ragi roti recipe | soft ragi roti | plain nachni roti | gluten-free nachni roti | ? Yes oil can be used.
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Ragi roti is rich in below macronutrients, vitamins and minerals given in descending order (highest to lowest).
Serving size is 2 ragi rotis.
- Calcium. See Calcium rich recipes : Calcium is a mineral that makes bones stay strong. See our list of calcium rich Indian foods. Dairy products: Like milk, curds, cheese, paneer and buttermilk. Green leafy vegetables like spinach, fenugreek, broccoli. Nuts ( almonds, peanuts, walnuts) and ragi. Required from kids to adults. 30% of RDA.
- Phosphorus : Phosphorus rich Indian foods works closely with calcium to build bones. Phosphorus rich Indian foods like dairy products ( milk, paneer, curds), nuts ( almonds, peanuts, walnuts) , seeds, jowar, bajra, moong, matki, oats, ragi, whole wheat flour etc. 26% of RDA.
- Fiber : Dietary fiber reduces the risk of heart disease, prevents the spike in blood sugar levels and hence super for diabetics. Consume more fruits, vegetables (green peas , carrot, bitter gourd ), dals ( chana dal, urad dal , toovar dal) moong, oats, matki, whole grains . 24% of RDA.
- Vitamin B1 (Thiamine) : Vitamin B1 protects nerves, helps in carbohydrate metabolism, prevents heart diseases and helps produce red blood cells. Indian Foods rich in B1 are Flax seeds (alsi), Sunflower seeds, sesame seeds, Garden cress seeds (halim), capsicum, whole wheat flour , chana dal, moong, walnuts, masoor dal, brown rice , jowar, bajra. 20% of RDA.
- Protein : Protein is required for managing the wear and tear of all cells of the body. Have protein rich Indian foods like curds, paneer, Greek yoghurt, tofu, almonds, sprouts, chana, rajma, chick peas, quinoa, buckwheat ). 8% of RDA.
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Nutrient values (Abbrv) per roti
| Energy | 93 cal |
| Protein | 2 g |
| Carbohydrates | 19.4 g |
| Fiber | 3.1 g |
| Fat | 0.9 g |
| Cholesterol | 0 mg |
| Sodium | 3 mg |
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