Ragi Phulka, also known as Finger Millet Phulka, is a healthy and calcium-rich Indian flatbread that can be made as a healthier alternative to regular phulkas. Ragi flour, a staple millet flour packed with nutrients, is commonly used in my kitchen along with Sorghum flour and Pearl Millet flour.
My Tried-and-Tested Recipe
After experimenting with different methods, I found this to be the most successful and no-fail recipe for Ragi Phulka. I’ve tried this multiple times, and it has never let me down!
Key Cooking Tips for Perfect Ragi Phulka
Water-to-Flour Ratio: Maintaining a 1:1 ratio of water and ragi flour is crucial for achieving the perfect dough consistency.
Boiling the Water: Ensure the water is boiled well before adding the flour to cook it properly. This step is essential for soft and pliable dough.
Cooking Methods: Ragi Phulka can be made:
- On a Tawa like regular chapati.
- On Direct Flame for a traditional phulka experience.
Serving Suggestions
- Ragi Phulka pairs best with spicy and tangy gravies rather than mild dals.
- Adding a drizzle of ghee enhances the flavor and makes it even more delicious.
Why Choose Ragi Phulka?
Calcium-Rich: Ideal for bone health and improving overall strength.
Gluten-Free: A perfect choice for those with gluten intolerance.
Healthy and Wholesome: Packed with fiber, making it filling and gut-friendly.
Ragi Phulka is a simple yet nutritious flatbread that’s easy to master once you get the dough right. Whether you’re exploring millet-based recipes or looking for a healthy addition to your meal plan, this no-fail Ragi Phulka is sure to become a family favourite!
More roti and paratha recipes
Vallarai Chappathi / Brahmi leaves Chappathi
South Indian Chappathi / Triangle Chappathi / Plain Parantha
Ragi phulka / Fingermillet Phulka
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Ragi phulka / Fingermillet phulka
Equipment
- Skillet
Ingredients
- 1 cup Ragi flour
- 1 cup Water
- As req Salt
Instructions
- In a vessel take a cup of water and boil it well.
- Once they start to boil, add the ragi flour and keep it in low flame. Mix it well with the spoon or ladle. Keep it aside.
- When they are lukewarm, wet your hands in water and start kneading the dough.
- After kneading, the dough will become soft.
- Now take a small ball of the dough, flatten it in between your hands and dust it in ragi flour.
- Take a rolling pin and roll out the dough carefully. In the beginning it might crack in between but with practise we will get a good rolled out ragi chappathi.
- Heat the skillet and cook the ragi phulka on both the sides and then directly on the flame.
- Healthy soft ragi phulka is ready. Apply ghee on the phulkas if you prefer.
- Serve it with spicy or tangy gravy.
Video
INSTRUCTIONS
- In a vessel take a cup of water and boil it well.
- Once they start to boil, add the ragi flour and keep it in low flame. Mix it well with the spoon or ladle. Keep it aside.
- When they are lukewarm, wet your hands in water and start kneading the dough.
- After kneading, the dough will become soft.
- Now take a small ball of the dough, flatten it in between your hands and dust it in ragi flour.
- Take a rolling pin and roll out the dough carefully. In the beginning it might crack in between but with practise we will get a good rolled out ragi chappathi.
- Heat the skillet and cook the ragi phulka on both the sides and then directly on the flame.
- Healthy soft ragi phulka is ready. Apply ghee on the phulkas if you prefer.
- Serve it with spicy or tangy gravy.
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Thank you !!
Never tried ragi phulka this way, though we do make ragi roti at home. Interesting recipe!
Do try this out Priya. Now this has become a regular one in my home, Priya… It is so soft nd fluffy like whea phulka…
What a healthy and yummy phulka, Niranjana!
Thank you Sandhya..
Wonderful phulka recipe! Thanks for sharing.
Thank you Megala…
Soooper recipe
Thank you
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