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....
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.
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)

 

INGREDIENTS:

 

  • Foxtail millet flour - 1 cup (We can power the 'Siri Dhanya' or can use commericial flour of the millet.)

  • 1/4 cup of Rice flour

  • 1 Big grated carrot

  • 1 Finely chopped onion

  • Coriander leaves- finely chopped

  • Dil culinary herb

  • Green chillies -3 very finely chopped

  • Asafoetida/Hing -1 teaspoon

  • Salt as needed

  • Oil

  • 2 spoons of curd, Water as required

 

METHOD:

  • Grind Foxtail Millet to a fine powder in a food processor. One can skip this step if flour is bought.

  • On medium flame, heat 1 and half cups of water in a wok/ pan .

  • Add the foxtail millet flour and rice flour to the warm water and mix well with a spoon.

  • 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.

  • 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.

  • Transfer this pressed roti to a heated frying pan/ tava and make sure there is some amount of oil, so that it roasts well.

  • 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.

  • Serve hot with pickle, curd or curry

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)