Rotla/Bajra na Rotla
EVENT: MEGA BLOGGING MARATHON#92
THEME: A-Z FLATBREADS AND MORE – INDIAN FLATBREADS
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/BAJRI NA ROTLA
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
- Mix the flours and salt in a bowl.
- Add ghee and rub it into the flour.
- Add milk little at a time and make a soft dough. It should be as soft as a roti dough.
- Cover it with a lid and let it rest for 30 minutes.
- Heat a tawa or frying pan over medium heat.
- Divide the dough into 6 equal parts.
- Roll each dough into a ball.
- Roll the dough ball in the millet flour.
- Pat it flat on the rolling board.
- Using a rolling pin roll it into a circle of about 5-6 inches in diameter.
- Flip the board with the rolled rotlo onto your palm with fingers spread out.
- Flip the rotlo onto the hot tawa.
- Let it cook for 2-3 minutes.
- Flip and let it cook for 2-3 minutes.
- Put the rotlo over the naked flame and let it puff up.
- If it doesn’t, just flip it over and let it roast for a few seconds.
- Put the rotlo on a plate and smear it with ghee.
- Repeat steps 8 to 17 using the remaining dough.
- 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 email@example.com
- 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
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
P for Padvari Rotli
Q for Qubani Naan
Check out what other Blogging Marathoners have made:
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