Ragi chapathi is a gluten free flatbread, made with finger millet flour/ ragi flour. Let’s see how to make a soft one easily in this post with step by step images and video.
If you are looking for diabetic friendly and gluten free swap for these healthy millet chapti.
Check out this vegetable sagu recipe which will go perfectly with this and my ragi rotti recipe in this website.
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I always want to consume Ragi in different ways for it’s health benefits. One thing that amazes me is ragi, a good source of calcium.
Want to replace my morning drink with ragi kanji, but laziness wins. I saw this easy way to prepare ragi chapati many times in videos but had my doubts if it will be too dry.
The texture is not same as a gluten chapati but sure it is not dry and if you eat it hot with some good kurma/ side dish, it is pretty delicious.
You have this content feeling that you had something healthy too (I feel so 😁) I tried this couple of times and thought of sharing the recipe here too.
Ingredients
Simplest ingredients you need.
- Ragi flour – I used organic flour, it was really fine flour pale in colour.
- Oil – I used little sesame oil for softness and not dry.
See recipe card for quantities.
Method
Here are the simple steps to make a soft ragi chapati.
1. Bring ¾ cup water to boil firstly, with salt and a teaspoon of oil.
2. Once it comes to rolling boil, then add the ragi flour in low flame.
3. Mix furthermore to cook it without any dry flour seen. You have to be quick, for that reason, use a spatula to mix like as if you are kneading the dough.
4. Once you get a smooth dough, keep covered until cool enough to handle. Do not let it rest too long to cool completely.
5. Knead well to smoothen furthermore.
6. Then, divide into equal size balls and keep them covered always.
7. After that, take a ball and dust with little dry ragi flour. Flatten and again spread with dusting couple of times as you do.
8. Be gentle and dust when needed and spread to a thin chapati.
Cook Ragi Chapathi
- Heat a tawa and transfer the spread chapati. Cook for 30-40 seconds in medium flame.
After that, flip and cook by gently pressing with a spatula or towel if needed.
You can cook it completely over tawa or transfer to direct flame to puff it.
Once done, smear with ghee if desired and place in hot pack. Repeat to finish all.
These are really soft and stays soft, thought it tastes best when had hot. As I said, serve it with any vegetable kurma or even a good fresh coconut chutney.
Substitutions & Variations
- You can use 50:50 Ragi + Wheat flour if you do not want to try straight away the ragi flour. You need not follow this method of boiling and adding the flour to it. Just use lukewarm water or hot water to knead the dough.
- For smearing, you can skip ghee and use oil for vegan option.
Storage
The chapati stays soft even after cooling down. Keep it always covered as soon as it is ready, in a hot pack preferably.
Top tip
Some ragi flour are coarse in texture and darker to look. The water needed will also vary. Mine (24 mantra organic) needed ¾ cup water for a soft dough.
So if the dough has dry flour even after kneading, you can sprinkle some hot water. On the other hand, if it is sticky, add flour to make it non-sticky.
If you spread too thin or apply too much pressure while spreading, it may break. So be gentle while rolling.
FAQ
Why is my Ragi chapati breaking?
Here are the reasons why Ragi chapati breaking:
1. Dough is not cooked well in hot water. Make sure the water is boiled and mix to cook evenly.
2. Not kneaded well. (Knead smoothly while it is warm)
3. Dried to much in air (Keep covered always)
Why is my ragi chapati dough sticky?
It could be that the dough is not cooked well or too much water in dough. Cook furthermore to rectify.
My Ragi chapathi edges are broken/ cracked, why?
Though we knead the dough, it is important to knead the rolled balls each time smoothly before spreading. This helps perfect circles.
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with ragi chapathi :
Tried this recipe? Have any doubts? Let me know in the comments 💕
Recipe card
Ragi chapathi is a gluten free flatbread, made with finger millet flour/ ragi flour. Let’s see how to make a soft one easily in this post with step by step images and video.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 8 Chapathi
- ½ cup Ragi flour Finger millet flour
- ¾ cup Water
- ½ teaspoon Salt
- 1 teaspoon Oil
Make Ragi dough
-
Bring ¾ cup water to boil firstly, with salt and a teaspoon of oil.
-
Once it comes to rolling boil, then add the ragi flour in low flame.
-
Mix furthermore to cook it without any dry flour seen. You have to be quick. Use a spatula to mix like as if you are kneading the dough.
-
Once you get a smooth dough, keep covered until cool enough to handle. Do not let it rest too long to cool completely.
-
Knead well to smoothen furthermore.
-
Then, divide into equal size balls and keep them covered always.
Make Ragi chapathi
-
Take a ball and dust with little dry ragi flour. Flatten and again spread with dusting couple of times as you do.
-
Be gentle and dust when needed. Spread to a thin chapati.
-
Heat a tawa and transfer the spread chapati. Cook for 30-40 seconds in medium flame.
-
After that, flip and cook by gently pressing with a spatula or towel if needed.
-
You can cook it completely over tawa or transfer to direct flame to puff it.
-
Once done, smear with ghee if desired and place in hot pack. Repeat to finish all.
- Though we knead the dough, it is important to knead the rolled balls each time smoothly before spreading. This helps perfect circles.
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