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

Rotis Paratha | vegetarian

  • Prep Time 2 Mins
  • Cook Time 20 Mins
  • Servings 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).