Ragi Morniga Roti | Ragi Munagaku Rotte Recipe | Ragi Roti Recipe

Ragi Morniga Roti It just takes two minutes to mix the dough, thirty minutes to rest the dough, and 7-8 minutes to cook and taste the wonderful Rotis full of the richness of healthy Ragi (finger millet)- munagaku (leaves of drumstick tree)

Ragi flour and chopped leaves of drumstick tree are kneaded with hot water to make this Roti which is of course high on taste and also still of health giving properties. This is a recipe that's come to us as a relic of the past. This Roti finds a perfect combination with any fresh Chutney. You hardly need anything else!

I have seen this type of Roti being made in the Chittoor region. Some time back when we went to Tirupathi, we had stayed over in Kalahasti for two days to perform Pujas. One wheeling I saw an elderly lady making these Rotis in a shop. The Rotis looked very good. I was able to learn the recipe from her because she was mixing the dough and making the Rotis right there.

I learned later that this Recipe is quite popular in Tamilnadu as an evening snack. The lady in Kalahasti did not add Coconut in her preparation. The Tamils use fresh Coconut as a rule. They call it ‘Ragi Adai’.

Of course as Chittor on the borrower of Tamilnadu, there are boring to some similarities in the cuisines of this region and Tamilnadu.

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Ragi Flour:

I used the Ragi (finger millet) Flour purchased from the market. Flour of sprouted Ragi is also available. Actually you can try this Roti with any Millet flour.


Try to procure tender drumstick leaves without thick stalks. The Rotis taste better.

Preparing the dough:

Use hot water to mix the Ragi Flour. This will help to cook the flour beforehand and removes the raw taste. Resting the dough for about 30 minutes helps in getting soft Rotis

Roasting the Ragi Roti:

This Roti needs to be cooked slowly on the pan. Each Roti may take upto 7-8 minutes. Very little oil is needed for the Ragi Roti.

Method of roasting the Ragi Roti:

• Take a round bottomed pan and turn it upside down. Spread a wet cloth on the rounded bottom. Place a ball of dough on the cloth. Smear your hand with oil or water and pat gently into a disc of ⅛” thickness.

• Remember to wet your hand or smear oil on hand. The Rotis have a tendency to crumble if handled with dry hands. Transfer the Roti onto the Tava (griddle) lifting it along with the wet cloth. Once the Roti is on the tava, remove the cloth. Roast the Roti as mentioned above.

Ragi Morniga Roti | Ragi Munagaku Rotte Recipe | Ragi Roti Recipe - Recipe Video

Ragi Morniga Roti | Ragi Munagaku Rotte Recipe | Ragi Roti Recipe

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


  • 2 cups Ragi (finger millet)
  • 1 cup Munagaku (Moringa)
  • Salt to taste
  • ½ cup Onion (Chopped)
  • 2 - 3 Pieces Dry Chilles
  • ¼ cup Fresh Coconut (grated)
  • 1 tbsp Garlic
  • Hot water - as required
  • Oil - sufficient to roast the Roti


  1. Put all required ingredients into the Ragi Flour and mix into a soft dough using hot water.
  2. Mix in Garlic and drumstick leaves into the dough, squeezing both between fingers and crushing them hard. Let the dough rest for 30 minutes.
  3. Take a round bottomed pot or vessel. Turn it upside down. Spread a wet cloth on the curved bottom. Take the dough the size of a sweet lime, and place on the centre of the cloth. With an oiled or wet hand, gently pat it into a thin disc of ⅛ inch thickness.
  4. Lift up the Roti with the help of the cloth and transfer it on to the Tava. Remove the cloth and let the Roti cook on one side.
  5. Apply a little Oil along the edges and on top and cook slowly on medium flame. Otherwise the Roti will be undercooked. Turn it over and cook well, smearing oil on the other side. If the whole distance is evenly oiled, the Roti will be soft.
  6. Take the Roti off the Tava. This can be eaten with any spicy Chutney.

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