Ragi Roti – a different version




  • 1) 2 cups ragi flour,
  • 2) ½ cup maida,
  • 3) 1 teaspoon instant yeast,
  • 4) 1 teaspoon sugar,
  • 5) Salt to taste,
  • 6) Oil as required.



  • 1) The night before mix together the ragi flour, maida, salt, sugar and yeast and adding water make a smooth batter.
    • 2) Next day morning, the batter would have fermented as seen in the photo. ( If not wait for few hours.)

    Nachanichi bhakari ambavalele

    • 3) Make a roti, by pouring a ladleful of this batter of tawa kept on medium heat. Roast on both the sides, by applying little oil.This roti would be soft and spongy. Enjoy with garlic chutney and pithale. The batter would even ferment, without yeast, if kept in warm place.



Nachanichi bhakari close up


4 thoughts on “Ragi Roti – a different version

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s