Ragi Phulka

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

Lachcha paratha

Vallarai Chappathi / Brahmi leaves Chappathi

South Indian Chappathi / Triangle Chappathi / Plain Parantha

Ragi phulka / Fingermillet Phulka

Aloo paratha

Moong dhal paratha

Pin this Recipe

Ragi phulka / Fingermillet phulka

Niranjana Sankaranarayanan

Fingermillet flour or ragi flour is one of the millets which is packed with nutrients. Sorghum flour, Fingermillet flour, Pearlmillet flour are regularly used in my house. I have tried different ways to make ragi phulka but this is the successful method and it is a no fail recipe. I have tried this many times and not even once the recipe has failed. This is a gluten free recipe, that is healthy and can be made as a chappathi on taw or as Phulka on direct flame. The main step lies in making of the dough. The ratio of water and flour is 1:1. Also the water should be boiled well and the flour should be cooked well. Once the dough is made, its very simple to make this phulka. This phulka goes well with some spicy and tangy gravy but not with dhal.

Some more roti and paratha recipes

Lachcha paratha

Vallarai Chappathi / Brahmi leaves Chappathi

South Indian Chappathi / Triangle Chappathi / Plain Parantha

Ragi phulka / Fingermillet Phulka

Aloo paratha

Moong dhal paratha

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast

Cuisine Indian, North Indian, South Indian

Servings 10

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

Keyword Fingermillet puttu, Millet recipes, Phulka, Ragi recipes, Side dish for roti

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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