Millet Roti (Baragu/Proso Millet Roti)


Ingredients:

Baragu/proso millet – ½ cup (You can use any millet or their combination of your choice)
Water – 1-1/2 cups
Rice flour – ¾ cup
Salt – a pinch

This makes 6 medium-sized rotis

Method:

Soak the millet for 3-4 hours.
Pressure cook the millets in 1-1/2 cups of water and salt for two whistles. Let it cool.
Mash the cooled millets in a large plate.
Add a little rice flour and start kneading it into a dough. Add rice flour only till a soft dough is made.


Portion into small balls.
Grease both sides of a roti presser and press these balls into rotis.


To cook:

Heat a tava/griddle and place one roti and cook on a high flame for about 10-15 seconds.
Flip over the roti, reduce the flame to low and cook for 5-6 minutes.
Take the roti and place it on direct flame. Using tongs, keep flipping the roti on direct flame till it puffs up and cooks completely.
Serve hot with your choice of gravy or chutney.

Important:


Flip the roti only once on the tava/griddle.

 Steps:
Soak the millet for 3-4 hours.
Pressure cook the millets in 1-1/2 cups of water and salt for two whistles. Let it cool.
Mash the cooled millets in a large plate.
Add a little rice flour and start kneading it into a dough. Add rice flour only till a soft dough is made.



Portion into small balls.
Grease both sides of a roti presser and press these balls into rotis.



To cook:

Heat a tava/griddle and place one roti and cook on a high flame for about 10-15 seconds.




Flip over the roti, reduce the flame to low and cook for 5-6 minutes.

Take the roti and place it on direct flame. Using tongs, keep flipping the roti on direct flame till it puffs up and cooks completely.


Serve hot with your choice of gravy or chutney.

Variations:
#Araka Millet/Proso Millet Roti




#Mixed Millet Roti:


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