Farali Rotli/Gluten Free Roti
FARALI ROTLI/GLUTEN FREE ROTI
Farali Rotli/Gluten Free Roti is unbelievably soft and easy to roll. Perfect for fasting days like Ekadashi or Navratri. Or include it in your daily diet especially if you cannot consume any gluten products.
Why Farali Rotli For Fasting Days?
Mainly because for Ekadashi Fasting one is not allowed any cereal, grains, beans, onions, garlic, etc. Some of us even follow the same rule for Navratri Fasting. So daily ingredients like wheat, rice, legumes, beans are not allowed.
Instead we can use amaranth, barnyard millet, buckwheat, tapioca pearls,water chestnut, etc. The flours of the products mentioned are very useful to make different dishes for fasting.
Usually when my family and I fast, I think we land up eating more than normal. I always find that the food we prepare for fasting is so much tastier even though we don’t use many spices. Most of what we prepare during fasting is full of carbohydrates.
What is Farali Flour?
Farali flour usually is a mixture of barnyard millet, tapioca pearl and amaranth flours. In some brands you may find buckwheat and water chestnut flours are added. The proportions used will vary from brand to brand. While I have mostly been lucky to buy ready made farali flour, I know some people make it at home.
The proportion they usually use are:
- 2 cups of barnyard millet (samo, moriyo, sama chawal)
- ¼ cup of tapioca pearls (sabudana)
- ¼ cup of amaranth flour (rajgira, rama dana)
- Some replace the tapioca flour with arrowroot flour.
This is just a rough estimate. You can play around with the proportions to come with farali flour that you like. E.g. add water chestnut (singhada atta) flour and buckwheat (kuttu) flour.
As you’ve noticed all the ingredients used in the flour are gluten free. This makes it a perfect flour for those who suffer from celiac disease. Their digestive system cannot handle gluten products.
What Else Can I Make With Farali Flour
Make pancakes, uttapams with the flour. Can also use it to make Farali Puris.
Farali Rotli/Gluten Free Roti Dough
If you add water and make the dough using farali flour, you will not be able to roll it out easily. As it is gluten free, there is no gluten structure to hold the dough together. Therefore, to allow the dough to be more pliable and easy to roll or handle I add boiled and mashed potato. It works wonders.
If you don’t want to use mashed potato then use boiled and mashed plantain. It will also help the rotis to turn out soft and not chewy.
FARALI ROTLI/GLUTEN FREE ROTIS
- 1 cup farali flour
- ½ cup mashed potato
- 1 tsp oil
- ½ cup water
- extra farali flour for dusting
- 4-6 tsp ghee optional
- Put the flour in a bowl.
- Add mashed potato and oil and mix it into the flour.
- Add salt also if you are using any.
- Add water gradually and make a soft pliable dough.
- Cover the dough and let it rest at least for 30 minutes.
- Heat tawa or frying pan over medium low heat.
- Divide the dough into 10 parts.
- Take one part of the dough. Roll it into a ball.
- Coat it lightly with the extra flour.
- Place on the rolling board or worktop and roll into a circle of 5-6 inch diameter.
- In between if the dough sticks, just dust it with more flour.
- Put the rolled roti on the tawa.
- Roast it till bubbles appear.
- Turn it over and roast for 20 -30 seconds.
- Can let it puff up over naked flame if you like.
- Repeat steps 7 to 14 with the remaining dough.
- You can smear a bit of ghee over the rotis before serving.
- Use normal tap water. The amount required will depend on how much water is absorbed by the flour.
- Can add a bit of salt to the flour if you like.
- Add ghee instead of oil.
- Make sure the mashed potato is cold before you add it to the flour.
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