No Oil Ragi Rotti/Finger Millet Pancake

Sharing a very healthy, absolute delicious and quick recipe-Ragi Rotti. Ragi Rotti is very simple, gluten free and power packed recipe which keeps you full and energized for long time. Ragi have gain more popularity now days for its health benefits and one of the most recommended grain for a healthy living. Ragi/Finger millet based diet is very helpful for people especially with diabetes because of the higher fiber content and low-carb level. Not only that this recipe is gluten free, oil free, but vegan too.

This Ragi Roti recipe is bit different from traditional Ragi Roti. This recipe is oil free and tons of green grated or chopped vegetable are used to make it more nutritious and tasty. I have used grated/chopped carrots, cabbage, onions, spring onion, fresh fenugreek leaves and green chili to make this recipe. You can use any finely chopped/grated vegetable of your choice. But most important part to make this healthy roti is no use of water for kneading the dough. The dough comes together with all green chopped/grated vegetable and to give it perfect consistency I have used grated bottle gourd. Alternatively you can use any other fiber rich vegetable like Ash gourd or Chayote too. Grated or juice of any one of these works best. One more healthy ingredient added to the list…Isn’t that amazing?

Do follow the steps to make perfect oil free ragi roti and give this recipe a try. Click here for traditional Ragi Roti recipe. Serve this roti with yogurt/vegan yogurt or pickle of your choice.

Step by Step Instruction with Photos

1. Chop onion, green chili, fresh fenugreek leaves and spring onion finely. Grate carrot, ash gourd and keep aside. 
2. In a big mixing bowl add all the ingredients but half the quantity of bottle gourd and mix crushing all the vegetable with your hands for few minutes.

3. Add more bottle gourd in steps to make nice smooth dough. Let the mixture rest for few minutes. Bottle gourd will leave water making dough perfect consistency.
4. Divide the dough into 9-10 equal balls as per size of your pan.

5. To make roti, spread the dough on a parchment paper , pat with your hands taking water between the fingers. If you pat without using water the roti may turn white while cooking.
6. Now heat griddle on medium flame and transfer the roti facing on the griddle side, tap gently and allow cooking the roti along the sheet for 20-30 seconds, so that roti can stick to griddle and releases from parchment paper.

7. Cover and let the it steam cook for 3-4 minutes.
8. Once the roti leaves the griddle and cooked nicely from one side, flip it and continue cooking for about a minute or so till the roti is well cooked.

9. Repeat same process for rest of the dough. If griddle looks dry after making few roties, wipe it with damp cloth and grease lightly with oil.
10. Serve hot with Mango pickle, Coconut chutney, yogurt or raita.

Recipe Card

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5 from 1 vote

No Oil Ragi Rotti/Finger Millet Pancake

Author: Rekha Nahata Cuisine: Indian Courses: Breakfast & Brunch Recipe Keys: D Diabetic Recipe Gluten Free H Healthy recipe O Oil Free V Vegan Recipe

Difficulty: Beginner Prep Time 10 mins Cook Time 20 mins Rest Time 10 mins Total Time 40 mins

Servings: 10

Best Season: Suitable throughout the year

Description

This Ragi Roti recipe is bit different from traditional Ragi Roti. This recipe is oil free, gluten free, vegan and have goodness green grated/chopped vegetable making it more nutritious and tasty. This power packed recipe keeps you full and energized for longer time.

Ingredients

Servings

• 2 cups Ragi flour / Finger millet Flour
• 1 cup Onion (finely chopped)
• 1 cup Carrot  (grated)
• 1 cup Cabbage  (grated)
• 1 cup Methi leaves/Fresh fenugreek leaves (roughly chopped)
• 2 cup Bottle gourd/Ash gourd/Chayote (grated)
• 1 cup Spring onion (finely chopped)
• 2 Green chili  (finely chopped)
• 1/4 Tsp. Cumin seeds
• Salt to taste

Instructions

1. Chop onion, green chili, fresh fenugreek leaves and spring onion finely. Grate carrot, ash gourd and keep aside. 

2. In a big mixing bowl add all the ingredients but half the quantity of bottle gourd and mix crushing all the vegetable with your hands for few minutes.

3. Add more bottle gourd in steps to make nice smooth dough. Let the mixture rest for few minutes. Bottle gourd will leave water making dough perfect consistency.

4. Divide the dough into 9-10 equal balls as per size of your pan.

5. To make roti, spread the dough on a parchment paper , pat with your hands taking water between the fingers. If you pat without using water the roti may turn white while cooking.

6. Now heat griddle on medium flame and transfer the roti facing on the griddle side, tap gently and allow cooking the roti along the sheet for 20-30 seconds, so that roti can stick to griddle and releases from parchment paper.

7. Cover and let the it steam cook for 3-4 minutes.

8. Once the roti leaves the griddle and cooked nicely from one side, flip it and continue cooking for about a minute or so till the roti is well cooked.

9. Repeat same process for rest of the dough.

10. Serve hot with Mango pickle, Coconut chutney, yogurt or raita.

Note

• You can use vegetables of your choice like cilantro, dill, carrots, potatoes, ash gourd, chayote, corn kernels, cauliflower etc.
• If griddle looks dry after making few roties, wipe it with damp cloth and grease lightly with oil.

Keywords: Gluten Free, Diabetic Recipe, Oil Free, Vegan