Gluten free roti

(58)Bajra /Jowar/Rice/Ragi/Oats Roti

Post author By Rajeshree Gandhi
Post date 05/07/2020
38 Comments on (58)Bajra /Jowar/Rice/Ragi/Oats Roti

Pearl Millet Roti (Gluten free roti)

Make 6 Roti

Ingredients

2 cup bajri flour
2 cups hot water.
1 tsp. salt.
1 tsp. Carom seeds ( Ajwain)

Method:

In a mixing bowl take bajari flour and add salt and carom seeds.
Add hot water and mix with spoon and try to knead dough. When all flour mix with water, at this moment you can touch with your hand,you feel that dough is warm.Knead continue for 5 mins.
Divide dough into 6 equal parts.
Take one portion in your palms and make it round and round and then flat.On chakla or rolling pin’s board dust flour and either with your fingers or with rolling pin make it round flat roti.
Roast both the side of roti on griddle and then directly on flame. When you roast on flame, roti will blow up. At this time remove from the flame and with the help of steel spatula separate both layers of roti .
Bajri roti is ready .Apply ghee or butter on both the layers.
Serves hot with jaggery, stuffed vegetables and pickle or as you wish but served with love and smile.
The same way you can make Jowar, Rice, Ragi or oats roti.
For Bajra roti, mix flour with salt, carrom seeds and Sesame seeds.
For Jowar roti, mix flour with salt, Cumin seeds and Sesame seeds.
For Rice roti, mix flour with salt, Cumin seeds and Sesame seeds.
For Ragi roti, mix flour with Salt, Carom seeds and Black Sesame seeds.
For Oats roti, mix flour with Salt, Cumin seeds and Black Sesame seeds.

Making of Ragi Rotla(Roti)

Tags bajariroti, jaggery, pizza, stuffedvegetables

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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