March 29, 2012

Jowar Mooli Rotis | White Millet - Radish Flatbread

Jowar or Sorghum is one wholegrain that was (read is) extensively used in Rural India, although Wikipedia tells us it was a native of Africa. Jowar Rotis is very popular in parts of Karnataka, Andhra and even Maharashtra. Due to the knowledge explosion over the past decade, and also the emergence of new eating cultures, urban India also has taken to this grain.  Sorghum starch does not contain gluten. This makes sorghum a possible grain for those who are gluten sensitive. 

For today's dish,I have added Radish to make it rich in Zinc and Amino Acids. This is highly recommended for young growing kids and also lactating women too. As I had some shelled field beans (Avarekaalu), I added them for a zing, and we all liked it very much. Serve it with Tomato Pachadi or just curd and pickle for a healthy breakfast / brunch option.

Notes:
1) The method I have followed here is quite similar to making Akki Rotti (Rice flour flatbread) or Ragi Rotti (finger millet flatbread). 
2) Also, as Jowar is low on gluten, it may be difficult to roll this out with a rolling pan , so patting it to a flatbread with the fingers on a greased surface is the best method. 
3) So,make the rotis small so its easy to handle and also prevents breaking and ensure to cook on a low flame.

Sending this to BM # 14 under wholegrains theme. If you have missed this week's posts, here is a quick recap. 


Check my fellow marathoners here.

Prep time - 15 mins
Cook time - 20 mins
Makes - 6 Rotis

Ingredients: 
  • Jowar / White Millet flour - 1 cup
  • Grated radish - 1/2 cup
  • Boiled and drained field beans - a handful (optional)
  • Cumin - 1/2 tsp
  • Onions - finely minced - 3 TBSP
  • Turmeric - a dash
  • Red Chilli powder - 1/2 TBSP
  • Green Chillies - 2 - finely minced
  • Coriander leaves - a handful - chopped
  • Salt - to taste
  • Oil - to cook
Method:
1)  Combine all ingredients (except oil) and knead to a soft dough using adequate hot water. Rest for 5 mins with a covered kitchen towel to prevent drying.
2) Divide the dough into 6 equal portions.
3) Grease 2 plastic zip lock covers (or any foil). Take a portion of the dough and flatten to a thickish bread(roti) consistency using the tips of your fingers.
4) Meanwhile heat a tava (skillet) to medium heat and cook on both sides till brown spots appear on the surface. Repeat with the rest of the dough. 
5) Serve hot with curds (yoghurt) or lemon pickle


21 comments:

  1. rotis look tempting and delicious to .......

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  2. That looks so good Kalyani, I really enjoyed your seven day long dishes..great job!

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  3. I hv a version of this in my blog..but I pat it thinner like akki roti

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  4. I hv a version of this in my blog..but I pat it thinner like akki roti

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  5. I hv a version of this in my blog..but I pat it thinner like akki roti

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  6. Innovation at its best!! :)
    Jowar with radish is like a distant thought for me, but looking at those superb pics, I can't wait to try for long. :)

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  7. wow. It looks so great. Love it.

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  8. That looks like a filling and hearty meal.

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  9. I like these thick roti's. It is very easy I see.

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  10. good one Kalyani. I have a different version in my space too!

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  11. Roti looks tempting & filling too..

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  12. what a healthy roti...looks so flavorful!

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  13. That looks really nice. Resembles a bit like our nombu adai :).

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  14. Healthy and filling rottis.

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  15. remind she of kaki roti.. super kalyani :)

    Ongoing Event : WTML

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  16. kal.. all i can think of is akki roti and yenne gai :) the rotis are brilliant

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  17. These look so cool...like the little dimple in the center..surely will make it crunchy!

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  18. yumm, this is how the khandeshi thalipeeth looks...lovely colors

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  19. Really very healthy :)

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hi there ! Thanks for stopping by. Would love to hear what you thought of this post.. your support is invaluable for this blog..

Cheers
Kalyani

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