‘SIRI DHANYA MILLETS’ a pathway to total health
ROTi with
millet zone's
'SIRI DHANYA' MILLET
KODO MILLET ROTI (Arka)
INGREDIENTS:
2 cups Kodo Millet powder/flour
1/4 cup organic Wheat flour(Optional)
1/4 cup Jowar flour
1 table spoon saunf/Fennel seeds
2 spoons of curd/Yoghurt; Salt to taste
2 table spoons cooking oil (While making Dough)
METHOD:
Mix all the above ingredients like typical chapathi dough and keep it covered in wet cloth for 60 minutes.
While rolling Rotis, use a proper smooth base with a thin coat of oil and use your fingers to make a thick Roti. You may use a circular vessel to cut and get a perfect circle too. Add Ghee or Oil or none -as per your choice. (See the pics below)
To roll typical Indian flat Roti/Chapathi with rolling pin, sprinkle lots of soft flour & roll them. Open cook/fry them with Ghee or cooking oil
NOTE: These roti's can be made with Barnyard Millet and Little Millet.
LITTLE MILLET FRAGRANT ROTIS
INGREDIENTS :
Almost same as above. Just replace the above Millet Flour/Aatta with Little Millet Flour.
Procedure is same....Except....
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Add 2 spoons of curd/Yoghurt, any Green leafy vegetable like Palak (Spinach) or Methi (Fenugreek); finely chopped carrot, Coriander/cilantro or Dil leaf(saunf leaf) & few Fennel seeds(saunf) to the dough and rest it for 30 minutes.
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While rolling Rotis, use a smooth base with a thin coat of oil and use your fingers/rolling pin to make a thick Roti. You may use a circular vessel to cut and get a perfect circle too. Add Ghee or Oil or none while roasting -as per your choice. (See the pics below)
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INGREDIENTS:
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Foxtail millet flour - 1 cup (We can power the 'Siri Dhanya' or can use commericial flour of the millet.)
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1/4 cup of Rice flour
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1 Big grated carrot
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1 Finely chopped onion
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Coriander leaves- finely chopped
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Dil culinary herb
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Green chillies -3 very finely chopped
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Asafoetida/Hing -1 teaspoon
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Salt as needed
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Oil
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2 spoons of curd, Water as required
METHOD:
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Grind Foxtail Millet to a fine powder in a food processor. One can skip this step if flour is bought.
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On medium flame, heat 1 and half cups of water in a wok/ pan .
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Add the foxtail millet flour and rice flour to the warm water and mix well with a spoon.
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Add salt as per taste , hing , corainder leaves, onions, carrot,green chillies and dil herb to it and mix well until all the water is absorbed and you get a sticky dough. It should be left to cool.
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After the dough is cooled down, take a small size dough and roll it on a smooth surface with oil on it or use organic whole wheat flour for dusting. Keep in mind that, these rotis can break easily, should be gentle while putting them on a tava/ frying pan.
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Transfer this pressed roti to a heated frying pan/ tava and make sure there is some amount of oil, so that it roasts well.
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And after few minutes, change sides of the roti and allow it to cook evenly on each side as well. Apply oil on the side of the roti as well.
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Serve hot with pickle, curd or curry
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NOTE: If the dough becomes more sticky, then add needed flour and if the dough is comparetively dry, then add needed water.
FOXTAIL MILLET ROTI (Korra)
