Ragi Moringa Roti | Ragi Munagaaku Rotte Recipe | Ragi Roti recipe

It just takes two minutes to mix the dough, thirty minutes to rest the dough, and 7-8 minutes to cook and taste these wonderful Ragi (Finger Millet) and Moringa (Drumstick) Leaf Rotis. The Rotis made by mixing Ragi Flour and Moringa Leaves in hot water are very tasty; and they are also nutritious and healthy. The Ragi Moringa (Drumstick) Leaf Roti is a recipe from by gone days. This flavorful Roti is perfect when accompanied by Chutney (Pachadi)

I have seen that the Ragi Moringa leaf Roti is commonly made in Chittoor area. Once when we went to Tirupathi, we stayed for two days in Kalahasti to perform some Pujas. In the evenings one old lady used to make these Rotis in a small shop. I found the Rotis very tasty. That Granny was preparing the dough and making the Rotis right there in her small shop. So I got an opportunity to observe the recipe and its preparation directly.

Later I came to know that these Rotis are commonly made as an evening snack in Tamil Nadu also. The Kalahasti Granny did not use any fresh coconut in her Rotis. Tamilians add Fresh Coconut to the dough. The rest of the method is just like the old lady’s recipe. The Tamilians call it Ragi Adai

You may also like this recipe Semolina Parota

Chittoor is on the border of Tamil Nadu state. The cuisine of the Chittoor area has many similarities with the Tamilians’ recipes and methods.

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Ragi Flour:

• I have used the Ragi Flour available in the market. If you like you can use the flour made from sprouted Ragi. You can also substitute it with any Millets powder.

Moringa (drumstick) Leaf:

• Try to use tender Moringa leaves without stalks. The taste will be excellent.

The method for mixing the Ragi flour:

• If Ragi Flour is mixed in hot water, it will get soft. If the dough is allowed to rest for at least 25 minutes, the rotis will be soft and nice.

Method of roasting the Rotis:

• The Rotis should be cooked slowly. Each Roti will take some 7-8 minutes to cook. In this way, the Roti will take very little oil too.

How to make or Press the Rotis:

• Take a round pot and keep it upside down. Cover it with a wet cloth. Smear your palm with water or oil. Place a large ball of dough on the wet cloth and tap it gently shaping into a 1/8 inch thick disc.

• The Rotis will break if no oil or water is used. Once the Roti is thinly patted out, it should be put onto the hot pan with the help of the cloth. Take out the cloth after the Roti is placed on the Tava

Ragi Moringa Roti | Ragi Munagaaku Rotte Recipe | Ragi Roti recipe - Recipe Video

Ragi Moringa Roti | Ragi Munagaaku Rotte Recipe | Ragi Roti recipe

Rotis Paratha | vegetarian
  • Prep Time 2 mins
  • Cook Time 20 mins
  • Total Time 22 mins
  • Serves 3


  • 2 Cups Ragi Flour
  • 1 cup Moringa Leaf
  • 1/2 cup Onions (Chopped)
  • 3-4 Dry Chilli Pieces
  • Salt (to taste)
  • 1/4 cup Fresh Coconut (Grated)
  • 1 tbsp Garlic
  • Hot Water (Sufficient)
  • Oil (to fry rotis)


  1. Take all the ingredients needed for the Roti and mix with the Ragi Flour with enough hot water to make a smooth dough.
  2. The Garlic and Moringa leaf should be mixed by crushing between fingers hard while the dough is being kneaded with the help of hot water. After that let the dough rest for 30 minutes
  3. Take a pot and turn it upside down. Cover the bottom with a wet cloth. Take the dough about the size of a lime. Place it on the wet cloth and pat it into a thin disc shape with your hand smeared with a little oil. (The hand should be definitely dipped in water of smeared with oil. Otherwise, the Roti may break).
  4. Turn the thin disc of Ragi flour onto the pan with the help of the wet cloth. Later take off the cloth from the Roti. Let the Roti cook on one side for one minute over a medium flame.
  5. Once the Roti is partially cooked pour a little oil along the edges and fry gently and slowly. Otherwise the Roti will remain uncooked
  6. Smear oil all along the Roti’s surface before frying it. This method will allow the Roti to remain soft even after it cools down. After frying the Roti on both sides evenly, serve it with any spicy pachadi (Chutney).

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