Back
Ragi roti
रागी रोटी
A gluten-free finger-millet flatbread, pressed thin by hand rather than rolled with a pin.
This is Ayurvedic wellness guidance, not medical advice. Consult your doctor before making health changes.
25 minServes 3DinnerSuits Kapha, PittaChildren eat itVegan
You'll need
- 1½ cups ragi (finger millet) flour
- 1 small onion, finely chopped
- 1 green chilli and 1 inch ginger, grated
- Salt to taste, warm water to bind
Method
- Mix the ragi flour with the onion, chilli, ginger and salt.
- Add warm water gradually, kneading gently into a soft dough -- ragi doesn't bind like wheat, so go slow.
- Portion the dough and press each piece thin directly on a hot, well-oiled tawa using a wet hand or a sheet of parchment, rather than rolling with a pin.
- Cook both sides until browned.
Why this dish
Ragi is naturally gluten-free, calcium-rich, and has a gentler effect on blood sugar than wheat, which is why it is a long-standing South Indian staple for exactly the two things this dish is tagged for.
These are tags to help you find dishes that fit how you eat. They aren't a recommendation for your condition: that conversation belongs with your doctor.
Often chosen by people browsing
DiabetesBone & joint pain
A common grain swap for people browsing diabetes or bone and joint health, for its calcium content and gentler effect on blood sugar.