Friday, March 20, 2009

Bajra Roti: Simple and Easy

Here is how you can make soft Bajra rotis without actually breaking them. This is going to be a part of the millet roti series in my blog taking a cue from a Team Asha Runner, Anita. I'm going to Illustrate with lot of pics and step-by-step process.

Bajra Roti: Preparation:

2 cups of bajra floor (available in Nilgiris, Namdharis etc in Bangalore)
2 cups of water

Serving: Makes 8 Bajra rotis


1. Take 2 cups of water and bring it to boil. The moment the water starts to simmer pour the the 2 cups of Bajra in the boiling water.
2. Adjust the stove to "sim" and do not mix the Bajra with the water. Just leave it like that.

3. Now After 2 minutes turn off your gas and get then mix the floor thoroughly.
(If you feel you need to add some more Bajra floor you can add it. But if you want to add more water then you need add hot water.)

4. Now allow the dough to cool down (10 minutes)

5. Then roll them into small balls

6. When rolling them out into circular shapes puff/dust them with try Bajra floor

7. Now place it on the hot pan.

8. Use a cloth to press it on all sides and then keep changing the sides of the chapati.

(You can use your hand, but cloth is a better option)

9. Optionally you can also add/spread some oil on the chapati to get the Paratha effect.

Similarly you can make jawar (jonna/jolada), ragi rotis as well.

Aside: Lot of people also mix equal quantities of Bajra floor and wheat floor so that the Gluten in wheat holds them together. Millets are gluten free and thats the reason you need to add hot water if you want to hold them together (instead of wheat floor).

You can also add onions and other dressing but I guess just kept them simple here.

Thanks to my chef, Sashikant for his tips and tricks !

From now on I'm going to add some new exciting and simple recipes. My mom will come up with some new stuff and I guess "Oats Dosa" will be the next one.

Read more on Millets and their benefits at Anita's Millet blog: Must read. Check out

Bon Appetite !


Ashutosh said...

looks nice!

Anonymous said...

It's one of my favorite Gujju dish :-)

Anonymous said...

Very interesting way to develope the gluten. We use the same method for rice roti or rathe rotla. These are thick roties, which are traditionaly rolled with ones hand.
Instead of onions in the roti, next time try a mix of ginger, garlic, methi leaves and lots of seaseme seeds.

Kay said...

Thanks Balu! I made it after seeing this at the 'book of yum' blog and it came out very well.

Food Recipes said...

I've never had this before, but sounds good!

Andrea Wilson said...

Wow, this method makes the millet dough incredibly easy to handle! Thank you!