Sunday, April 10, 2016

Bajra Na Rotla

Bajra Rotla, aptly named as it is made with bajra (millet) flour, is one of my favorite Gujarati comfort foods. I top it off with ghee and jaggery and eat it with some baingan bharta on the side. However, it also goes very well with urad dal, guvar nu shaak (cluster beans), and garlic chutney. For the health conscience, the flour used to make this rotla is quite nutritious. It’s a nice filling meal ideal for the winter time. Be sure to plan a nice nap shortly after!

Prep Time: 2 minutes
Cooking Time: 25 minutes
Servings: Makes 6 Rotlas

  • 2 cups Bajra/millet flour
  • Water for dough
  • Millet flour for dusting (as required)
  • Melted ghee (to apply on rotla)
  • Salt to taste
  1. Sieve the Bajra flour and salt together in a bowl. Add lukewarm water and knead into a semi soft dough
  2. Divide the dough into 6 equal portions (take one portion and apply pressure using your hand and knead it for some time)
  3. Dip one portion of the dough in the extra millet flour, flatten, and pat it on the rolling board with your palm to make a round of 5' diameter
  4. Pre-heat the griddle/tawa on a medium heat. Once hot, place the rotla on the griddle and make sure there are no bubbles on the rotla
  5. Cook until small blisters appear on the surface. Apply some water on the top surface so that the rotla doesn't get dry. Flip the rotla on other side and cook for few more seconds
  6. Now take the rotla off the tawa/griddle and place it on direct flame. Let the rotla puff up like a phulka roti with brown spots appearing on both sides. Place aside on a plate.
  7. Generously spread ghee on top of rotla
  8. Follow the same steps for the remaining rotla pieces
  9. The rotla is now ready to serve!
Bajra rotla served with guvar nu shaak, a dad ni dal, garlic chutney and jaggery

Bajra na rotla

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