Yoga Life
Ragi Roti (Finger-Millet Flatbread)
A simple, grounding ragi roti from the Wholesome Living Through Food series — a soft, gluten-free finger-millet flatbread made with just a few ingredients.
Ragi roti is a soft, nourishing flatbread made mainly from ragi (finger millet) flour with a little rice flour to keep it light. Naturally gluten-free and suited to a sattvic, Ayurvedic kitchen, ragi is grounding and strengthening — traditionally valued as supportive for bones, digestion and steady energy.
Ingredients
- 1 cup ragi (finger millet) flour
- 3/4 cup rice flour
- 1/2 tsp salt
- 1 tsp oil, plus a little extra for kneading
- Hot boiling water, as needed
- A little extra ragi flour, for rolling
- Ghee, to finish
Method
- 1
In a bowl, mix the ragi flour, rice flour, salt and 1 tsp oil so the flours combine evenly.
- 2
Add hot boiling water little by little, stirring with a spatula until the flour softens and comes together.
- 3
When the dough is warm enough to handle, knead gently. If it feels sticky, dust with a little flour or oil your palms. Cover and rest for 10 minutes.
- 4
Divide into equal portions and roll each roti gently — not too thin, not too thick.
- 5
Cook on a tawa over medium flame (avoid high heat), then add a little ghee on both sides. Serve hot and fresh with a simple vegetable subji.
Presented by Hema Subramanian in the Wholesome Living Through Food series. The hot water and a rest help ragi — a gluten-free flour — hold together and stay soft.
Why it's nourishing
Ragi (finger millet) is naturally gluten-free and rich in calcium and fibre. Considered grounding and strengthening in traditional eating, it's traditionally valued as supportive for bones, digestion and steady energy — a wholesome, sattvic flatbread for everyday meals.
More recipes from Hema Subramanian and The Home Cooking Show →
Frequently asked questions
- Why use hot water for the dough?
- Ragi has no gluten, so hot boiling water helps the flour bind and makes the dough soft and easy to roll.
- Is ragi roti gluten-free?
- Ragi is naturally gluten-free. This recipe adds rice flour, which is also gluten-free, so the roti suits a gluten-free, sattvic diet.
References
- Bhagavad Gita 17.8-10 — sattvic food that nourishes life, strength and health · Classical text — The yogic view that wholesome, simple food supports a clear mind and healthy body.