Ragi Rotti/ Finger Millet Pancake

by Rachna
Ragi chilla

We use ragi or finger millets 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.

But when I had this ragi rotti at a darshini, I fell in love with it. Not to mention that it was really tasty and filling. Here is the recipe with my own modifications, mostly as per my taste and with the ingredients that I had at home.

Ragi chilla

Ragi chilla

Ragi Rotti/ Finger Millet Pancake

This is a delicious ragi or finger millet rotti or pancake recipe. Goes very well with chutney and makes for a filling breakfast or snack.
5 from 3 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Breakfast
Cuisine Karnataka | South Indian
Servings 6


  • 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. cumin seeds
  • 2 tbsp. chopped dill
  • 1/2 cup chopped cabbage
  • chopped coriander -- few sprigs
  • leaves Some curryfinely chopped
  • Oil for cooking


  • Add all the ingredients to ragi flour and make a sticky dough 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 rotti is cooked properly.
  • Serve hot with a spicy mint coriander chutney, a yoghurt raita or even ketchup.


This is quite a delicious rotti but it takes some time to roll out on the tawa. I would suggest that you use two tavas.
Cool down one by sprinkling water and then use it. You can't spread out the rotti on a hot tava.
Tried this recipe?Let me know on Instagram @rachna.parmar or tag #rachnacooks
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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.

ragi rotti

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

Let me know if you try this recipe of ragi rotti.

Pinnable pics courtesy Shutterstock

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A very healthy snack….

Rachna -

It is.

nabanita21 -

One day I will start eating healthy…I promise, sort of 😀

Rachna -

Hehe This one is tasty too. 😀

janakinagaraj -

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.

Rachna -

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. 🙂

lancequadras -

This looks so good. My mother too likes making stuff using ragi… I’ll ask her to try this recipe.. 🙂

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