When we talk about Indian bread, how can we forget a very low calorie roti from the black millet(pearl millet) or popularly known as Bajari. Pearl millet is rich in B vitamins, potassium, phosphorus, magnesium, iron, zinc copper and manganese. Pearl millet is a gluten free grain and is the only grain that retains it’s alkaline properties after being cooked which is ideal for people with wheat allergies. It is having very good amount of fiber too which helps in digestion and helps prevent conditions like high cholesterol and fat accumulation.
Preparation time: Nil
Cooking time: 15 mins
Serves: makes 2 Rotla
Pearl millet flour: 2 cups
Salt: 1 tsp
Water : as per required
- take the flour in the vessel and add salt to it.
- Mix well, now take a cup of water and start pouring slowly while kneading the flour, don’t add more than one tbsp of water at a time.
- To make the rotla soft and fluffy , it is required to knead the flour correctly.
- The dough is ready when it is soft yet it does not stick to your palm.
- You can sprinkle the flour to the dough while kneading if required.
- Now divide the dough into 2 equal parts and roll out the rotla of 5” diameter.
- You can roll out or you can just press the dough in between your palm and shape it, thats how its prepared traditionally, or you can keep the dough on the platform and press it gently while forming into a circle, sprinkling the flour when required.
- Traditionally the rotla is roasted on clay griddles , but if you cant find it , you can roast them on non stick griddle too.
- Roast the rotla on griddle allowing both the side cooked properly.
- Apply homemade ghee and serve hot.
Nutritional Value: Per Rotla
Energy: 180.5 cal
Carbs: 33.6 g
Protein: 5.8 g
Fat: 2.5 g