Ragi Rolls

This blog post is in response to Madhuram's JFI for Ragi event. This event was a big wake up call for me since I have not done anything new with ragi for a looooong time. The last dish that I tried with ragi if my memory serves right was ragi dosa. However, I did not want to repeat that same dish for this event. Therefore, as always, I consulted with my assistant (my husband ;-)) and came out with this idea of preparing Ragi Rolls more on the same lines of other veggie wraps. Sounds yummy, isn't it? This dish can be served as an appetizer or as a main course. Here goes the recipe...Enjoy!


For Wrap

  • Wheat flour - 2 cups
  • Ragi flour - 1 cup
  • Garam masala - a pinch
  • Chilli powder - 1/4 tspn
  • Methi leaves - 1/4 tspn
  • Salt - to taste

For filling

  • Julienne cut carrot - 2
  • Julienne cut cabbage - 2 leaves
  • Julienne cut onion - 1
  • Crushed black pepper - 1/4 tspn

For Sauce (Tomato Chutney)

  • Diced medium Onion - 1
  • Tomato - 1
  • Red chillies - 2
  • Tamarind paste - 1/4 tspn
  • Jaggery - 1/4 tspn
  • Sesame oil - 5 tspn
  • Asafoetida (aka Hing, Perungayam), curry leaves, mustard and urad dal for seasoning
  • Salt to taste


Sauce - Tomato Chutney

  1. Saute onion, tomato and red chillies with sesame oil until onions become soft. Let it cool for few minutes.
  2. Grind the above mix to a fine paste.
  3. Heat oil in a pan and add the seasoning mix & let it splutter.
  4. Mix the ground paste along with tamarind, jaggery and salt & continue heating for few more minutes.


  1. Heat some oil in a pan and add the veggies given for filling.
  2. Saute them for 5 minutes with the pan open
  3. Add salt and pepper to taste.Veggie should be crunchy & not over cooked.


  1. Mix all the ingredients given for wrap and make a dough with a consistency similar to Chapati dough.
  2. Roll the dough into thin wraps using a rolling pin.
  3. Place the rolled dough in a pan & heat them on either side for couple of minutes similar to chapatis.

Ragi Rolls

  1. Spread the sauce (Tomato Chutney) on to the wrap.
  2. Add a thin layer of the filling on top of the sauce.
  3. Roll the wrap as tightly as possible.
You may serve the roll as is or you may cut them into smaller pieces (similar to sushi rolls) & insert a tooth pick for easy serving.

1 comment:

  1. That's a yummy recipe Anna. Thanks for sending it to the event. Can you send a picture in 250x250 size? I think you forgot to attach it.