Rotla/ Bajra na Rotla
EVENT: MEGA BLOGGING MARATHON#92
THEME: A-Z FLATBREADS AND MORE – INDIAN FLATBREADS
RECIPE: ROTLA/ BAJRA NA ROTLA
Rotla/ Bajra Na Rotla is a traditional and popular thick pearl millet roti which is largely consumed in the rural areas of Gujarat. The roti or rotlo is patted into shape by using the heels of the hands and roasted on a tawa. It is a common flatbread prepared in the evenings to go with a shaak or sabji.
What is Mega Blogging Marathon?
Well, it is a group of bloggers who have come together to post a dish for 26 days according to the chosen theme. This month the themes are:
- A-Z Indian Flatbreads that are not made using batter e.g. like rotis
-
A-Z Indian Flatbreads using batters e.g. dosa
-
A-Z International Flatbreads.
My Choice: A-Z Indian Flatbreads that are not made using batter.
India has such a huge variety of flatbreads to offer. They are prepared as follows:
- roasted on a Stove top
- in the oven
- under the grill
- in a tandoor
- deep fried
- shallow fried
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
What is Rotla/ Bajra Na Rotla
Day 18 is a recipe beginning with the letter R. I decided to make rotla. Rotla is the Gujarati word for rotis made using pearl millet/bajra/bajri 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.
Hot Rotlo with ghee smeared over it and lasan ni chutney or with jaggery pieces is super delicious.
Memories
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.
During my stay in Bangalore, if I craved for rotla, a trip to The Forum Mall is all that was required. Rajdhani in the Food Court sold a thali with bajra na rotla, lasun chutney, dahi, a curry and fried green chilli.
Growing up, have memories of sitting with my grandfather at the dining table. He would ask me to get ghee and gud for him. Patiently he would make small pieces from the rotlo. Give my siblings and me to rub each piece between our fingers to make them like bread crumbs. Then he would add ghee and gud… mash it with his fingers and then give us some… sooo delicious.
Whenever I visited my paternal and maternal villages. Umreth and Koyali, rotla was a must at night. Served with homemade white butter or ghee and garlic chutney. Hot rotlo off the chula…what a treat!
Try And Try Some More
Don’t get me wrong! I tried several times but failed. Patting it between my palms was just too difficult. 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.
Ingredients Required For Rotla/ Bajra Na Rotla
- Pearl Millet Flour – also known as bajra or bajri ka atta. It must be fresh for best results. Extra flour for dusting and rolling with.
- Sorghum Flour – or jowar flour. If you don’t have that then replace it with besan (chickpea flour), wheat flour or oats flour. However, please note that if you add wheat flour then it is not a gluten free flatbread.
- Ghee – clarified butter. Ghee and rotla go hand in hand. However, if you want to make them vegan then replace the ghee with a vegan friendly option. You need some to add to the dough and some to smear on the roasted rotla.
- Salt – add according to your taste.
- Lukewarm Milk – A tip I learned from my best friend’s mothet in law. Makes the rotla soft. For vegan version use vegan friendly milk or lukewarm water.
ROTLA/BAJRI NA ROTLA
Ingredients
- 1½ cup pearl millet flour bajri
- ½ cup sorghum flour or wheat, chickpea, oat flour
- 1 tbsp ghee
- ½ tsp salt
- ¾ -1 cup lukewarm milk
- Some ghee for smearing on top
- extra millet flour for dusting
Instructions
- 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.
- Knead the dough till it appears smooth. I knead it for 5 minutes.
- If the dough sticks too much then you may need to add a little bit of flour. The dough is soft but not sticky.
- 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 very gently.
- 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 the above steps with the remaining dough.
- Serve rotla with your favorite curry.
Notes
- 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 sorghum (jowar) flour instead, my rotla recipe is gluten free.
- Keep dusting the rolling board with millet flour so that the rotlo does not get stuck to it.
- Kneading it for 5 minutes makes the rotla soft.
Pin For Later:
A little request:
If you do try this recipe then please either
- add a comment below,
- send a picture to my email mayuri.ajay.patel62@gmail.com
- tag me as #mayuri_jikoni on Instagram
- or tag me on Twitter as #Mayuri1962
Check out what other Blogging Marathoners have made:
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36 Comments
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!
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.
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 .
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.
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.
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!
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.
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.
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.
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!
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.
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.
mayurisjikoni
October 23, 2018 at 9:04 pm
Thanks Bhawana, it also goes well with baigan bharta too.
Usha
June 11, 2022 at 3:35 pm
Addition of milk is a nice tip. For jowar roti we use warm water. Using warm milk tip worked like charm. Roti was soft and nice.
mayurisjikoni
June 13, 2022 at 4:31 pm
Thanks Usha,a tip I learned from my grandmother, she would always make the dough with a bit of milk.
Shobha Keshwani
June 13, 2022 at 2:59 pm
Rotla looks super delicious and healthy. I can imagine the flavours of hot rotla with Desi ghee, simply irresistible.
mayurisjikoni
June 13, 2022 at 4:25 pm
Thank you so much Shobha, I love it. Even when it is cold, love to crumble it and add to dahi.Makes a delicious healthy meal.
Archana
June 14, 2022 at 12:35 am
Mayuri I think I know the pains of making a rotla, especially the bajara one. My father has managed to do it by rolling it out between 2 muslin cloth pieces if it helps.
I love these rotlas and the description you gave of your grandfather mixing it with ghee and gud is so sweet! These are memories to treasure.
You have made these rotlas so beautifully! I think I will try them out. Fingers crossed.
mayurisjikoni
June 15, 2022 at 6:01 pm
Thanks Archana, am sure after a few trials you will get them perfectly. That is why I make small ones, so much easier to handle.
Kalyani
June 14, 2022 at 1:52 am
I love how this rotla has both jowar and bajra. Such sweet memories of your family, mayuri. Such rustic breads surely appeal to me. Sometimes Rajdhani restaurant used to serves these , but I find them inconsistently tasty. better to make them at home,
mayurisjikoni
June 15, 2022 at 6:00 pm
Thanks Kalyani,the one I use to go to at Forum Mall always served them hot. Don’t know if they still do.
Sujata Roy
June 14, 2022 at 4:48 am
Rotla looks so perfect and tempting Mayuri. I can make bajra roti with whole wheat flour only. Never succeed with only bajra flour. Its so difficult to roll into perfect shape. Loved the idea of adding warm milk in the dough. Now I will try in your method.
mayurisjikoni
June 15, 2022 at 5:53 pm
Thanks Sujata, it takes me a while to get them round, but then don’t mind as I don’t have to make so many at one go.
Seema Sriram
June 16, 2022 at 6:37 am
That perfectly made rotla, just with gud is my kind of happy food. I love the stack here, perfectly shaped too.
mayurisjikoni
June 17, 2022 at 11:06 pm
Thank you so much Seema.