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Ragi Roti

Ragi Roti
Ragi Roti

A Low GI, High-Fiber Indian Flatbread Made with Finger Millet

Introduction: Ragi Roti is a nutritious and diabetic-friendly Indian flatbread made with finger millet (ragi) flour. The low glycemic index (GI) and high fiber content of ragi make this roti a healthy and delicious option for people with diabetes.


  • 1 1/2 cups ragi (finger millet) flour

  • 1/2 cup grated carrot

  • 1/2 cup finely chopped onion

  • 1/4 cup finely chopped coriander leaves

  • 2 green chilies, finely chopped

  • 1/2 tsp cumin seeds

  • Salt, to taste

  • Water, as needed

  • 1 tbsp oil, plus more for cooking


  1. In a large mixing bowl, combine the ragi flour, grated carrot, chopped onion, coriander leaves, green chilies, cumin seeds, and salt.

  2. Gradually add water and knead the mixture into a soft, smooth dough.

  3. Add 1 tablespoon of oil to the dough and knead again for a minute or two until the dough is well-coated.

  4. Divide the dough into equal portions and roll each portion into a ball.

  5. Preheat a flat skillet or griddle over medium heat.

  6. Take a piece of parchment paper or a clean, damp cloth, and place one dough ball on it. Using your fingers, gently press and spread the dough ball into a thin, round flatbread (roti). If needed, moisten your fingers with water to prevent sticking.

  7. Carefully transfer the shaped roti onto the hot skillet. Cook for 30-45 seconds, or until small bubbles appear on the surface.

  8. Flip the roti and cook for another 30-45 seconds, pressing gently with a spatula to ensure even cooking.

  9. Drizzle a little oil around the edges and cook both sides until golden brown and fully cooked.

  10. Repeat the process with the remaining dough balls.

  11. Serve Ragi Roti hot with yogurt, pickle, or your favorite side dish.


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