Rotla/Bajra na Rotla

September 21, 2018mayurisjikoni



What is Mega Blogging Marathon?

Well, its a group of bloggers who get together to post a dish for 26 days according to the chosen theme. For more details check out the initiator Srivalli’s page here. For this theme we had a choice of 3:

1. A-Z Indian Flatbreads that are not made using batter e.g. like rotis

2. A-Z Indian Flatbreads using batters e.g. dosa

3. A-Z International Flatbreads.

I decided to opt for option number 1. India has such a huge variety of flatbreads to offer that are made on the stove top, in the tandoor, in the oven, under the grill or fried. Its going to be a challenge to look for flatbreads beginning with all the letters of the alphabet as for this group cannot use batter based flatbreads. However, am up for this challenge.

My second day in Mumbai. After a good night’s sleep, which was much required, hubby and I went to Vile Parle East and just couldn’t stop ogling at the ruby red pomegranates, the large, really large custard apples, the pink guavas and not to mention all the greens.. palak, methi, spring onions, green garlic, huge bunches of mint, red and green amaranth, kankoda, fresh tiny red cabbages and so much more.

Day 18 is a recipe beginning with the letter R. I decided to make rotla. What is Rotla? Its the Gujarati word for rotis made using millet or bajra flour. One is rotlo and plural is rotla. Being a Gujarati and having recently mastered the art of rolling out rotla, it had to be R for Rotla.

I just love rotla and can have one everyday. When my mother in law was with us in Mombasa, she would make rotla whenever we made bhinda ni kadhi. When she left for India, I’d have to wait till I visited her and she would make rotla for me. When my daughter was in college, whenever we went for a movie and a meal after that, I’d either want to have dahi puri from Shiv Sagar or the rotla thali from the Rajdhani – Rotla, ghee, lasun chutney and a piece of gur with a curry.

Don’t get me wrong several times I tried my hand at making them, but failed as I could never pat them between my palms. Then my best friend suggested that I roll it out like a rotli gently. I did that, sometimes failing sometimes the rotlo turning out okay.

Now I can make them pretty well… not an expert but they are soft and edible. Check out my recipe for rotla and enjoy this gluten free flatbread with any curry of your choice.

rotla 1

rotla 3

rotla 2


Makes 6

1½ cup bajri flour (millet flour)

½ cup wheat flour or jowar flour (sorghum flour)

1 tbsp ghee

½ tsp salt

¾ -1 cup lukewarm milk

Some ghee for smearing on top

extra millet flour for dusting

  1. Mix the flours and salt in a bowl.
  2. Add ghee and rub it into the flour.
  3. Add milk little at a time and make a soft dough. It should be as soft as a roti dough.
  4. Cover it with a lid and let it rest for 30 minutes.
  5. Heat a tawa or frying pan over medium heat.
  6. Divide the dough into 6 equal parts.
  7. Roll each dough into a ball.
  8. Roll the dough ball in the millet flour.
  9. Pat it flat on the rolling board.
  10. Using a rolling pin roll it into a circle of about 5-6 inches in diameter.
  11. Flip the board with the rolled rotlo onto your palm with fingers spread out.
  12. Flip the rotlo onto the hot tawa.
  13. Let it cook for 2-3 minutes.
  14. Flip and let it cook for 2-3 minutes.
  15. Put the rotlo over the naked flame and let it puff up.
  16. If it doesn’t, just flip it over and let it roast for a few seconds.
  17. Put the rotlo on a plate and smear it with ghee.
  18. Repeat steps 8 to 17 using the remaining dough.
  19. Serve rotla with your favorite curry.



  • To get the practice of flipping the rotlo onto my hand and into the pan, I initially was rolling them out smaller.
  • Don’t make the rotla too thick or too thin.
  • Rotla taste good even the next day. Just crumble it up and add it to yogurt with some  garlic chutney or red chili powder and enjoy it as breakfast.
  • Please note that since I didn’t use wheat flour and used jowar flour instead, my rotla recipe is gluten free.
  • Keep dusting the rolling board so that the rotlo does not get stuck to it.


A little request:

If you do try this recipe then please either

  • add a comment below,
  • send a picture to my email
  •  tag me as #mayuri_jikoni on Instagram
  • or tag me on Twitter as #Mayuri1962


You may want to check out what flatbreads I’ve made so far for this event:

A for Akki Roti

B for Bhakri

C for Chousela

D for Dalpuri

E for Ekadashi Thalipeeth

F for Fungawela Mag na Paratha/Sprouted Bean Parathas

G for Gulachi Poli

H for Hyderabadi Halwe ki puri

I for Indori Masala Roti

J for Juar Jo Dhodho

K for Kulcha

L for Luchi

M for Makki Roti

N for Nagori Puri

O for Onion and Carrot Ragi Roti

P for Padvari Rotli

Q for Qubani Naan


Check out what other Blogging Marathoners have made:

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Sending this recipe to the following event:





  • Sowmya:)

    September 21, 2018 at 7:34 pm

    Your rotis are so tempting Mayuri! Each one is so awesome…can’t decide which one is the best. Love this bajra roti….looks so inviting!

    1. mayurisjikoni

      October 4, 2018 at 6:56 pm

      Thank you so much Sowmya.

  • Priya Suresh

    September 22, 2018 at 9:50 pm

    Rotla looks absolutely rustic and very healthy.. I would like to enjoy this bajra na rotla with some pickle and yogurt without any fuss. Love these sort of healthy rotis in my meal. Well done Mayuri.

    1. mayurisjikoni

      October 4, 2018 at 6:48 pm

      Thanks Priya..I too love them and can have them with pickle and yogurt anytime any day

  • vaishalisabnani

    September 23, 2018 at 12:15 am

    Adding milk to bind the rotla is new to me , I normally use warm water .
    The rotla s have come out so well , and making this is definitely an art which needs patience . Serving these with lassan ki chutney – wow Inam drooling even though I have had dinner .

    1. mayurisjikoni

      October 4, 2018 at 6:45 pm

      Thanks Vaishali, adding warm milk is my aunt’s tip for soft rotlas.

  • harini

    September 23, 2018 at 10:24 pm

    Wow! This bajra na rotla is one to die for. We love jowar roti and bajra roti and I am sure this combination sounds super tempting.

    1. mayurisjikoni

      October 4, 2018 at 6:38 pm

      Thanks Harini… my post to proud of as I finally make them myself.

  • gayathriraani

    September 27, 2018 at 12:32 pm

    Your rotla looks perfect Mayuri. I always struggle rolling gf rotis. I will follow your recipe next time.

    1. mayurisjikoni

      September 29, 2018 at 10:51 am

      Thanks Gayathri… please do try it.

  • Srivalli Jetti

    October 7, 2018 at 6:06 pm

    The rotlas have turned out well..making these rottis is an art that comes with practice and you have surely got it well done!

    1. mayurisjikoni

      October 8, 2018 at 8:34 pm

      Thanks Srivalli and it also depends on the technique one is comfortable with.

  • Simply Tadka

    October 15, 2018 at 8:54 am

    Bajra rotlo is very popular in haryana and rajasthan… looks so perfect.

    1. mayurisjikoni

      October 15, 2018 at 7:38 pm

      Thanks Preeti, its a staple diet in Gujarat too, I remember having them whenever I visited my dad and mum’s villages in Gujarat.

  • Padmajha PJ

    October 16, 2018 at 4:33 pm

    You underestimate yourself Mayuri! The Rotla has turned out so well!! Looking at these rustic beauties I am tempted to try them soon.

    1. mayurisjikoni

      October 16, 2018 at 5:01 pm

      Thank you so much Padmajha.

  • Renu Agrawal Dongre

    October 18, 2018 at 8:46 pm

    Bajra na rotla looks yummy and healthy. A perfect roti for evening.

    1. mayurisjikoni

      October 18, 2018 at 10:50 pm

      Thank you so much Renu.

  • Sandhya Ramakrishnan

    October 22, 2018 at 2:11 am

    Very healthy and rustic rotla this is and all we need is some pickle and yogurt on the side. Looks great Mayuri!

    1. mayurisjikoni

      October 22, 2018 at 10:21 pm

      Thanks Sandhya and that’s true, yogurt and pickle is enough with this rustic flatbread.

  • Annapurnaz

    October 22, 2018 at 1:59 pm

    I make bajra roti by adding potato in it as otherwise it tend to get very hard. You have kneaded the dough in milk. I’m sure it must have resulted in softer rotla. Will try next time with milk.

    1. mayurisjikoni

      October 22, 2018 at 10:18 pm

      Thanks Ritu, I’ve tried the version with potato in it too. The milk does make it softer.

  • code2cook

    October 22, 2018 at 7:07 pm

    bajra na rolta looks so tempting, came out so beautifully. Actually dreaming of having it with saag. I am waiting to make these soon with sarso ka saag.

    1. mayurisjikoni

      October 23, 2018 at 9:04 pm

      Thanks Bhawana, it also goes well with baigan bharta too.

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