Ragi Roti

Ragi Roti

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A gluten free, finger millet flatbread from Karnataka, dense and earthy with a nutty flavour, studded with onions, coriander, and green chillies mixed straight into the dough rather than rolled with a pin,  this one's patted out by hand. Cooked on the Cumin Co. No 10 Enamel Cast Iron Roti Tawa, it turns out crisp edged and wholesome, best eaten fresh off the heat.

The cookware that makes it

all all
The Pivot: BPA-Free Spatulas - Set of 3 (Set of 3)
₹899 ₹1,099
Okhli (Gray) Okhli (Gray)
Ceramic Mini Cocottes (Set of 2)
₹2,699 ₹3,999

Time

Prep
15 min
Cook
10 min
Total
25 mins

Ingredients

1 serving
  • 0.25

    cup grated coconut
  • 1.0

    small onion, finely chopped
  • 0.5

    inch ginger, grated
  • 1.0

    sprig curry leaves, finely chopped
  • 2.0

    tbsp fresh coriander, chopped
  • 0.5

    tsp cumin (jeera) seeds

  • Salt, to taste

  • Warm water, as needed

  • Oil, for cooking

Method

  1. In a Mixing Bowl, combine ragi flour, coconut, onion, green chilli, ginger, curry leaves, coriander, cumin seeds, and salt.

  2. Gradually add warm water, kneading with your hands until the mixture comes together into a soft, pliable dough. It should hold shape but stay soft since ragi doesn't have gluten to bind it, so avoid over wetting.

  3. Divide into equal portions. Take one portion and pat it out directly onto a sheet of parchment or a damp cloth, flattening it with your fingers into a thin, even round. Poke a few small holes across the surface with your finger to help it cook through evenly.

  4. Heat the Cumin Co. No 10 Enamel Cast Iron Roti Tawa over medium heat and drizzle a little oil.

  5. Carefully lift the patted roti and place it on the tawa, or invert the parchment onto the tawa and peel away gently.

  6. Drizzle a little more oil around the edges and let it cook undisturbed for 2 – 3 minutes until the base turns golden and firm enough to flip.

  7. Flip carefully using the Cumin Co. Silicone Spatula and cook the other side until golden with crisp brown spots.

  8. Remove and serve immediately while hot.

Serving suggestions

Serve hot with a dollop of butter, or a side of curd — best enjoyed fresh, as ragi roti firms up quickly once it cools.

Cumin Co. Expert Tip

Because ragi dough has no gluten to hold it together, pat it out directly on the tawa or on parchment rather than trying to lift a rolled out round – it tears easily if handled the way you'd handle a wheat roti.

Cleaning & care guide

 Let the tawa cool slightly, then wipe clean with a dry cloth — ragi doesn't stick or leave residue the way batters do, so a quick wipe is usually enough. Post complete cooldown, use Cumin Co. Gleam Cream with the Cumin Co. Cleaning Scrub to preserve the enamel finish and maintain its smooth cooking surface.