Ragi Roti (Nachni Roti)
Ragi Roti aka Nachni Roti are healthy and nutritious gluten-free flatbreads made with finger millet flour. These are a popular staple from the Karnataka cuisine and are eaten with a side of chutney or curry. In this post I am sharing how to make Ragi Roti in 2 ways - Basic Ragi Roti that's puffed on a tawa without fire and Masala Ragi Rotti.
Ragi" is the Kannada word for "finger millet" and "Roti" or Rotti means flatbread in Kannada & Hindi. Finger millet is considered a super grain in South India and goes by the names Ragi and Nachani. It's high Iron, calcium and fiber content makes it one of the most preferred gluten-free grain by South Indians. With increasing health-awareness now ragi is used across India and in many other countries.

Ragi are tiny brown colored millets that are sustainable to drought conditions and are grown without any pesticides and fertilizers. They are cheaper, more economical than other grains and comes with tons of health benefits from the

antioxidants. The whole grains are milled to flour before using in many dishes like these ragi roti, dosa, upma, porridge, mudde, ladoo and halwa. It is also used to make baby food and kids snacks like Ragi Cookies and Biscuits.

This recipe will help you make the softest Ragi Roti that will keep them the same for hours. They are toddler friendly, senior friendly and are suitable to anyone trying to eat healthy
Want to strengthen the bones, want to gain weight, lose weight or beat anemia, these make a perfect food. The high fiber keeps you full for longer keeping hunger pangs away & help you keep away from junk. If you are trying to gain weight, eat these with sides consisting of healthy high fats & protein.
About Ragi Roti

Traditionally Ragi Roti is made in 2 ways. The basic Ragi Rotti is made much like the jowar roti and it requires only 2 ingredients - ragi flour and boiling hot water. A pinch of salt can be added to taste and a little oil may help prevent constipation.

The second recipe is to make Masala Ragi Roti, where you include onions, carrots, coriander, chilies and ginger to the same dough. Portions of this is spread to a roti on a banana leaf or cloth, which is transferred to the hot tawa and cooked. In the absence of banana leaf or cloth, you can also use a parchment paper.

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