Ragi Rotti

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Cooks in: 35 Minutes Serves: 2 People

Akki Roti is a breakfast dish prepared with either rice or ragi flour in Karnataka. Millet, veggies and spices make this dish very tasty and ragi gives the feeling of fullness for a long time. Its high fibre content, calcium and iron contents makes it suitable for diabetic people.



  1. In a 2 ltr Pressure Cooker, add water, salt and cooking oil. Close and cook for a whistle on high and switch off.
  2. Immediately release the pressure manually with utmost care.
  3. Add the Ragi flour and mix thoroughly so that there is no dry flour left.
  4. Close the lid with the weight on and keep aside for 15 minutes.
  5. Open, add the spices, veggies and knead into a soft ball by greasing your palm.
  6. Pat rotis on a banana leaf/alu foil, transfer to the tawa and cook on both sides with little oil. Serve with curd.

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  1. Tried this today VV ma’am and tasted excellent. This is a fool proof recipe. Everyone in my family loved it and ended up making second batch.

    1. Hi Janaki,
      Glad to know that your ragi roti came out well and you all loved it. Thanks so much for the validation. Can you share a picture of the roti through FB messenger so that I can publish it in the Millet table FB page?

    1. Hi Ramya,
      Glad to know that you are happy with your outcome. After a few trialls, you’ll be able to make perfect rotis. Thanks so much for sharing your experience.

  2. VV mam, did this with 1/2C each kuthiravali and varagu flour! Sema super! Thanks for the recipe 🙂

  3. Vijaya mam.
    To be frank I never thought I could make ragi idiyappam. I tried this keeping a backup dish in hand so that if I fail I can use it…. But to my wonder I followed exactly the same method and got lovelllly idiyappam…. Icing on the cake was that both my children loved it a lottttt.
    Thank you soooooo much mam.

    1. Hi Srimathy,
      Happy to know that you got perfect idiyappams and your kids loved it. It would have given confidence to try other recipes! Please do try jowar idiyappam also.

  4. Ragi roti reminds me of my childhood days when mom used to prepare it for evening snacks/dinner during vacation when we were at home. Now that we are all grown up and married, forgot about his receipe completely. Thank you so much for reminding us and giving us a foolproof method for this wonderful receipe

    1. Hi Sowmiya,
      Happy to know about your childhood memories. Please do try this awesome roti and share your experience.

  5. I love akki rotis but never tried them. Thanks to opos and your site that I tried it out. Awesomeness.. Thank you

    1. Hi Sumathy,
      Wow!! Your roti looks exactly like mine! That is the beauty of OPOS!! Works for anyone and anywhere!! Thanks for trying and validating the recipe.

  6. Amazing ragi roti I made today. So soft and yumm. Reliving my school days in namma Bengaluru. Thank you so much for the wonderful recipe.

    1. Hi Harsha,
      Your roti looks gorgeous!! I feel it is the mirror reflection of mine! Happy to see so many trying and validating the recipe.

  7. I remember the days when my mother used to make Akki or Ragi rottis.First of all it would be pushed to a Sunday as she was working. Making 3 rottis each for 6 people is a big task those days as she would pat it directly on pans (Illupachettis). She used to keep a tub of water in the sink to cool the pans for the next set of rottis.
    It used to consume so much fuel,time and also standing for quite a long. I feel this method of autolysis to treat any flours was there earlier for our mothers who worked so hard.
    Yesterday ,I tried this method and it was sooper easy to make 10 rottis within half an hour’s time.
    I sandwiched the ball of autolysed ragi between two greased paper leaves and gave it a press clockwise and anticlockwise with the chappathi stone. Within seconds I could get a non messy perfect round shaped thin rottis.
    Please take a look at the picture and I am sure each one of us like it. Thanks VV for extending the autolysis method of kneading the millets flours.

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