April 02, 2016

Ragi Rotti / Finger Millet Pancake (Diabetic Recipe)

"Sharing a very healthy, absolute delicious and quick recipe" Ragi Rotti ". Ragi Rotti is a Finger millet pancake spiced up using green chilies and onion etc. For variation you can always use finely chopped or grated vegetable of your choice. Ragi Rotti is very simple, gluten free and power packed recipe which keeps you full and energized for long time. Ragi have gain more popularity now days for its health benefits and one of the most recommended grain for a healthy living. Ragi/Finger millet based diet is very helpful for people especially with diabetes because of the higher fiber content and low-carb level."

Cuisine: Indian | Recipe Category:  Breakfast & Brunch
Prep Time: 10 Minutes | Cook time: 20 Minutes | serving: 4-5 Pc


Ragi flour / Finger millet Flour
1 cup
Onion medium size, finely chopped
1 Medium
Green chili, finely chopped
1-2 pc
Cabbage , finely chopped
¼ cup (Optional)
Carrot, grated
¼ cup (Optional)
Coriander Leaves , finely chopped
Few sprigs.
Fresh or Fresh coconut ,grated
3 Tbsp.
Cumin seeds
¼  Tsp.
To  taste
For making
For kneading

Step By Step Instruction: [Hide Images]

  1. Chop onion, green chili, cabbage and coriander very finely. Chop green chili. Grate fresh coconut and carrot and keep aside. 
  2. In a big mixing bowl add all the ingredients and mix crushing all the vegetable with your hands for few minutes. Add water in steps to make nice smooth-firm dough.
  3. Divide the dough into 4-5 equal balls as per size of your pan.
  4. Grease non-stick pan or skillet with few drops of oil, take a ball and spread it equally to make it as thin as possible. Pat with your hands taking water between the fingers. If you pat without using water the roti may turn white while cooking.
  5. Every time you pat the dough, the griddle should be cold; you will need either two griddles or just cool down griddle by pouring running water on the back side.
  6. Make 1-3 holes on the rotti for even cooking.
  7. Now turn on the gas and cook the rotti covered on medium heat. Add around a Tsp of oil around the rotti. You can make using very less oil or no oil also on a nonstick pan.
  8. Flip the rotti once cooked nicely from one side and continue cooking for about a minute or so till the rotti becomes crispy. 
  9. Or spread the dough on a greased plastic sheet/ aluminum foils/ parchment paper and turn over the griddle. Transfer the roti facing on the griddle side, tap gently and allow cooking the roti along the sheet for 20-30 seconds, so that roti can stick to griddle and then slowly remove the paper or foil. I prefer this way to make rotties.
  10. Repeat same process for rest of the dough.
  11. Serve hot with Mango pickle, Coconut chutney or with plain Curd.

Quick Tips

  1. You can use fresh frozen grated coconut if fresh coconut is not available.
  2. You will need a cool pan or kadahi every time to spread the dough to make rotti. Don’t do mistake of spreading the dough on hot griddle.
  3. To make it healthier you can use your choice of vegetables varieties. Few options are cabbage, carrots, potatoes, bottle gourd, dill leaves, corn kernels, cauliflower etc.


  1. Instead of using a cool griddle, can be try flattening the dough on a plate Ora slab and then transfer to a wRm griddle for cooking?

  2. Hello Savitri
    First of all sorry the late reply. To make these roties try to flatten the dough on dough on a greased plastic sheet/ aluminum foils/ parchment paper and turn over the griddle, I have mentioned this in point no-9 with pictures. Making these roties on a plate or slab will not work as the dough is very loose to pick it up. Hope I answer your Question. Thanks.