Millets

Rajgira Amaranth Gluten free rotis


Rajgira, Amaranth millet, is specifically consumed on fasts and makes an excellent option for preparing various dishes suitable for “Upvas”.  

 A gluten free grain, It is considered as one of the best sources of plant-based protein.  It is high in fibre and has prebiotic effects. Hence excellent for gut health and relieves constipation.

It’s good for diabetics, aids in weight loss, rich in calcium so good for bones, its Vitamin C boosts immunity and is good for the heart due to its cholesterol-lowering properties.

Ragjira rotis

1 cup Rajgira flour

Water, as required for kneading

1/2 tsp. Salt

1 tsp. oil

Ghee as required

Sieve 1 cup Amaranth flour. Add 1/2 tsp salt or to tast. Knead, adding as much water as required, beginning with a small quantity, or the dough may turn sticky.  

Unlike, Jowar and Ragi, Amaranth flour does not require to be pre-cooked prior to making chapatis.

When the flour comes together, add 1 tsp. oil and knead to a soft pliable dough.  Cover and set aside 15 mns.

Then divide into 4 equal portions.  To prepare rotis, take one portion, dust with flour and press into a flat disc while rotating it between your fingers and palm.  Then place on a rolling surface and roll as thin as possible, dusting with flour as required.

Roast on a heated tawa on medium low, till brown spots appear on both sides.  Smear with ghee.  Transfer to a casserole or a steel dabba or any roti box you may be using to keep the chapatis warm, until time to serve.

Rajgira rotis, won’t turn as soft as jowar and ragi as the flour is slightly grainy.  But delicious to eat and easily digested!

Ragi, Finger Millet Gluten free rotis


Gluten free rotis

Ragi, Finger Millet, Nachni, Rotis

Ragi is a rich source of dietary fibre and rich source of calcium, iron and protein.  Being the most popular among millets, Ragi is the ideal choice for starting with a millets diet.  Ragi or Nachni porridge i.e. Tisan is commonly consumed as a nutritious drink for normal as well as in convalescence due to it health benefits.

Now those looking for a gluten free diet can easily include ragi rotis as they are quite simple to make and aside from its nutritional benefits, ragi has a unique flavor and texture.  Enjoy making and eating these nachni rotis!!

Ingredients

1 cup Ragi Flour

1 cup water

½ tsp. salt

Ghee as required.

Sieve the Ragi flour and keep aside.  Place a pan on heat and add 1 cup water and salt.  When the water starts boiling add the flour and stir and mix well so the flour gets partially cooked.  When the flour comes together and water is absorbed, remove from flame.  Transfer to a wide plate and leave to cool till comfortable to handle but still warm.  Knead to a soft, pliable dough.  Set aside for 15 minutes.

To prepares the rotis, divide the dough into 4 portions.  Dust one portion generously with flour and press flat while rotating the dough between your palm and fingers to form a palm sized disc.  Then place on a rolling surface and roll as thin as possible dusting with flour as required.

Roast on a heated tawa/pan on medium low heat till brown spots appear on both side.  Smear with ghee.  Transfer to a casserole or a steel box to keep warm until served.

Jowar Sorghum Gluten free Rotis


Gluten free rotis

Jowar (Sorghum or Great Millet) Rotis

Jowar is the finest substitute for wheat and rice when it comes to nutrition because it has high levels of thiamine, niacin, riboflavin, and folate.  It is  rich in minerals like phosphorus, potassium and zinc.

commonly called jwaarie, jowar, jola, or jondhalaa

1 cup Jowar Flour

1 cup water

½ tsp. salt

Ghee as required.

Sieve the jowar flour and keep aside.  Place a pan on heat and add 1 cup water and salt.  When the water starts boiling add the flour and stir and mix well so the flour gets partially cooked.  When the flour comes together and water is absorbed, remove from flame.  Transfer to a wide plate and leave to cool till comfortable to handle but still warm.  Knead to a soft, pliable dough.  Set aside for 15 minutes.

To prepares the rotis, divide the dough into 4 portions.  Dust one portion generously with flour and press flat while rotating the dough  between your palm and fingers to form a palm sized disc.  Then place on a rolling surface and roll as thin as possible dusting with flour as required.

Roast on a heated tawa/pan on medium low heat till brown spots appear on both side.  Smear with ghee.  Transfer to a casserole or a steel box to keep warm until served.

Millets Dosa and Idli with Onion Garlic Chutney


Millets Dosa and Idli with Onion Garlic chutney

Ingredients

1.5 cups Sorgum (Jowar)

½ cup Urad dal (Split black gram)

½ cup chana dal (split Bengal gram)

1 tbsp. fenugreek seeds (methi)

¼ cup poha

Salt to taste.

Add all the ingredients from Jowar to fenugreek seeds to a vessel.  Wash well and drain.  Replenish with water and leave to soak for atleast 8 hours.  Drain out the water, put fresh water and add ¼ cup poha.  Grind the ingredients in batches to a thick smooth paste.  Transfer the batter to wide large vessel and leave to ferment overnight.

Once fermented, add salt and mix well.  Set aside for half tone hour, if possible.  Prepare the dosas and idlis.  Heat a griddle to very hot, sprinkle some water to bring doen the temperature a bit, wipe the pan clean and pour 1.5 ladle of batter (depending on the size of the pan) and spread in concentric circles to cover the pan.  Cook on medium heat.  When light brown drizzle some ghee in the center and the sides, fry till golden brown and remove.  Serve crisp and hot with chutney and sambar. 

To make idlis, heat the idli steamer.  Grease the idli molds and fill with batter.  Steam for 15 minutes.  Pierce with a toothpick to check if they cooked.  Remove.

Onion Garlic Chutney

Ingrediens

1 medium Onion, sliced roughly

¼ cup garlic, peeled

1 tbsp. urad dal

1 tbs. chana dal

4 red chillies

Small pc. Tamarind

Salt to taste

Tempering

1 sprig curry leaves

1 tsp. mustard seeds

2 tbsp. oil

Take oil in a pan, when hot add the urad and channa dal and fry till golden.  Then add the onion and garlic and chillies and fry till light brown.  Take off heat and leave to cool.  Then grind to a paste with tamarind and salt.  Remove to a bowl.  Prepare tempering by heating oil, add the mustard seeds, when they splutter add curry leaves and pour over the chutney as garnish.  Serve with Doss and Idlis.

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