Ragi chilla/ ragi pancake

Ragi chilla/ ragi pancake

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We use ragi daily in my house, as we feed it along with brown rice to our dog. He is very healthy, needless to say. While Karnataka, where I live, is the largest producer of ragi, I don’t cook with it often except for stray idlis or dosas. Raggi mudde or ragi balls are staple fare in North Karnataka. Not to my taste with their blandness though, I have only stuck to preparing ragi slurries or adding ragi to my roti flour along with other flours.

Then I came across Sangeeta’s post about alternative flours, and I seized the opportunity to try her recipe of ragi thalipeeth as she calls it. I found it closer to the besan chilla (pancake) that I make at home only thicker. Here is the recipe with my own modifications, mostly as per my taste and with the ingredients that I had at home.

Ragi chilla


Makes 4 filling chillas:

1.5 cups ragi flour

1 cup buttermilk or as needed

1/2 tsp. salt or to taste

1 onion chopped finely

2-3 green chillies finely chopped

1 tsp. ginger and garlic paste each

1 tsp. freshly ground black pepper

1 tsp. sesame seeds

1 tsp. carrom (ajwain) seeds

grated cauliflower (I cup) You can substitute with cabbage too

chopped coriander — few sprigs

Mustard oil for cooking


Add all the ingredients to ragi flour and make a sticky batter with buttermilk. It should not be runny just a sticky dough. Now heat a tava and grease it with oil. Take the dough in your hand and spread it out on the tava gently with your hand to form a rustic, thick pancake. Pat it down as you spread. Then cook it on medium flame till one side is brown and crispy. Put some oil on the other side and flip it. Cook it covered for a couple of minutes or till the chilla is cooked properly. Serve hot with a spicy mint coriander chutney, a yoghurt raita or even ketchup.

It tastes good and is extremely filling. None of us could have more than one. And it kept us full for quite some time. Even when cold, it tastes nice and goes well with evening tea. This is one recipe that I am sure to try again.

Use ragi in your regular cooking, as it is a great source of protein and minerals like calcium, phosphorus and iron.

P.S. As pointed by Janaki, this is called ragi rotte.

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8 thoughts on “Ragi chilla/ ragi pancake

  1. We all love ragi mudde.This is called Ragi rotti and there can be as many variations to this as you want. Instead of cabbage/cauliflower you can add grated carrot, finely chopped pudina leaves or suva leaves; grated cucumber. Grated fresh coconut will make it crispier.

    1. Yes, I had added mint leaves, they tasted quite good. Dill leaves is a great idea. Achcha so this is what is called ragi rotti. I will try your suggestions. Thanks. 🙂

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