Bajra na rotla (Millet rotis) are nutritious and a healthy alternative to wheat roti. It serves with jaggery, butter, ghee and lesun ni chutney (garlic chutney) these are a very traditional gujarati dish specially in winter.
Ingredients
1 cup Pearl Millet flour
1 tbsp butter
1 tbsp butter for serving
Water for making dough
Salt to taste
Method
1. In a bowl add the millet flour
2. Add the salt and 1 tbsp butter, rub the butter into the flour.
3. Adding a little water make a firm dough.
4. Cover and leave to rest for 30 minutes.
5. Divide the dough into small balls.
6. Wet your palms with slight water, take this ball on your palm and slightly flattern it.
7. After placing the slightly flattened ball in hand press it slowly clapping the palms with dough in between.
8. You will have to wet your palms from time to time in order not to let dough stick to your palms. Keep on expanding rotla this way
until you get it of your desired size.
9. Once the rotla is completely round and unbroken in ,Place it slowly on hot clay tawa.
10.When half cooked on one side, turn it to another side and cook it in low flame. when fully cooked on another side , turn it to the first side again and let it cook fully.
11.Rotlas are ready when little brown spots appear on both the surface.
12. Take it off from tawa and repeat procedure for rest of dough.
13.Before serving add a generous dollop of butter on top of the rotlas with jaggery.
Ingredients
1 cup Pearl Millet flour
1 tbsp butter
1 tbsp butter for serving
Water for making dough
Salt to taste
Method
1. In a bowl add the millet flour
2. Add the salt and 1 tbsp butter, rub the butter into the flour.
3. Adding a little water make a firm dough.
4. Cover and leave to rest for 30 minutes.
5. Divide the dough into small balls.
6. Wet your palms with slight water, take this ball on your palm and slightly flattern it.
7. After placing the slightly flattened ball in hand press it slowly clapping the palms with dough in between.
8. You will have to wet your palms from time to time in order not to let dough stick to your palms. Keep on expanding rotla this way
until you get it of your desired size.
9. Once the rotla is completely round and unbroken in ,Place it slowly on hot clay tawa.
10.When half cooked on one side, turn it to another side and cook it in low flame. when fully cooked on another side , turn it to the first side again and let it cook fully.
11.Rotlas are ready when little brown spots appear on both the surface.
12. Take it off from tawa and repeat procedure for rest of dough.
13.Before serving add a generous dollop of butter on top of the rotlas with jaggery.
Comments
Post a Comment