Gluten-Free Ragi Moong Roti
It's a soft, gluten-free Indian flatbread made from ragi (finger millet) and moong dal flour, with grated lauki for moisture and ajwain and jeera for flavour. It's lighter than wheat roti and gentle on a sensitive gut.
Equipment
- 1 pan
- 1 Spatula
- 1 Mixing bowl
- 1 Rolling Pin and Surface to make roti or Belan Chakki
Ingredients
- 1/4 cup 30 g ragi flour (finger millet / nachni)
- 1/4 cup 30 g moong dal flour
- 2 tbsp 30 ml grated lauki (bottle gourd), moisture squeezed lightly
- 1/2 tsp 2.5 ml ajwain (carom seeds)
- 1/2 tsp 2.5 ml cumin seeds (jeera)
- 1/4 tsp 1.25 ml rock salt (sendha namak)
- Warm water as needed to knead
- Rice flour for dusting
- 1/4 tsp 1.25 ml ghee per roti, optional, for greasing after cooking
Instructions
- In a bowl, combine the ragi flour, moong dal flour, ajwain, jeera and rock salt.
- Add the grated lauki and mix through — it adds moisture and helps the dough bind.
- Knead with warm water, adding a little at a time, into a soft, pliable dough.
- Rest the dough 10 minutes so the flours hydrate (this makes rolling easier).
- Divide into 3 balls. Dust with rice flour and roll gently, a touch thicker than a wheat roti.
- Cook on a hot tawa 1–2 minutes each side, until light brown spots appear. Flip carefully — these are softer than wheat rotis.
- Optional: brush with a little ghee after cooking. Serve warm with a gentle sabzi or dal.
Notes
Nutrition (per roti): ~80 kcal | Protein ~3g | Fat ~1g | Carbs ~15g (Calculated from the flours and lauki across 3 rotis; add ~10 kcal if you brush with ghee.)