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Ragi Roti

- Submitted by Dahlia on 24th Aug 2015

(Ragi Adai, Finger Millet Roti, Finger Millet Adai, Kelvaragu Adai, Nachani Roti)

I love to add Ragi as part of our diet at least once in a week. In South India Ragi Roti is made with vegetables and onions. It is called Ragi Roti or Ragi Adai. It tastes very good but has a thicker texture. So it may not be very kid friendly. Here is a softer version of the Ragi Roti that kids will surely enjoy. This recipe was shared by one of my friends.

Ragi Adai


  • Ragi Flour - 1 cup
  • Wheat Flour - 1/4 cup
  • Potato 1  (boiled and mashed)
  • Salt - to taste
  • Oil - for making the rotis


  1. Boil and mash one big potato.
  2. Take the mashed potato, flours and salt in a bowl.
  3. Mix it and knead it to form a stiff dough. The moisture from the potato will be enough to form the dough. Sprinkle few drops of water if needed.
  4. Let the dough rest for 5 minutes.
  5. Take a gooseberry sized portion of the dough and roll it out using dry wheat flour to about 6" diameter.
  6. Heat a tawa and cook the roti on both sides. Small brown spots appear on both sides as an indication that it is cooked. It will take about a minute on each side.
  7. Remove the ragi roti for tawa. Ragi roti is now ready to be served.

Serving Suggestion

More Ragi/Millet Recipes

Ragi Adai Ragi Adai Ragi Puttu Bhakri Ragi Idli/ Dosai
See more...

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