By Aditi Saraswat
March 24, 2026
Cooking on induction and missing soft, homemade rotis? This ragi roti is best suited for induction cooking, as it is easy to handle and gets evenly cooked. Packed with fibre and calcium, it’s a wholesome, everyday meal option that you can make without having to worry about gas usage.
1 cup ragi flour 1/4 cup finely chopped onion 2 tbsp chopped coriander leaves 1 green chilli, finely chopped 1/2 tsp cumin seeds 1/2 tsp salt Water as needed 1 tsp oil or ghee (for cooking)
In a bowl, mix the ragi flour with the chopped onion, coriander, green chilli, cumin seeds, and salt. Mix everything well so that the flavours distribute evenly.
Slowly add the water and knead it to make a soft, pliable dough. The texture of the dough should be moist but not too sticky.
Take a small portion of dough and place it on butter paper or a banana leaf. Gently pat it to make a thin, round roti shape.
On an induction cooktop, place the flat compatible tawa and heat on medium heat (around 160–180°C or level 5–6) for even cooking without burning.
Cook until the bottom is slightly crisp, then flip and cook the other side until it is evenly cooked with brown spots.
Serve hot with coconut chutney, pickle, or curd for a wholesome meal.