bajra rotla-Cereal: Pearl Millet.

Bajra/Bajri is the major food crop of Rajasthan(India). This millet can be grown in sandy soils under rainfed conditions and hence assumes importance in the arid region of Rajasthan. This food grain crop is also grown abundantly in the arid tracts of Gujarat, Uttar Pradesh, Karnataka, Maharashtra and Andhra Pradesh. It has multiple uses – besides being a staple food, its fodder is an important feed of the milch animals. Bajra rotis(pancakes) can be used to eat with spiced curries and vegetables either for breakfast, lunch or dinner. bajra is gluten free.

Ingredients:

2 cups bajra/bajri atta/ Pearl millet flour
1 tsp salt Warm water
1/2 cup ghee

Preparation: Put the bajra atta/ millet flour and salt in a medium, deep mixing bowl. Make a well in the center. Pour a very small amount of warm water into this well and start to blend the bajra atta/ millet flour with it. Keep mixing till the flour and water start to come together.
DO NOT add too much water as your dough will become sticky if you do! Add very little at a time as required to make the dough come together. We are aiming to make a medium firm dough so add water only as required. Once the flour and water is mixed well, start to knead and continue till you have a smooth, medium-firm dough.
When the dough is done, cover with cling film and keep aside for 10 minutes. Now heat a Iron griddle on a medium flame. While the griddle is heating, divide the dough into equal-sized portions - you should get about 6-7 for this recipe - and roll them between your palms, into smooth balls. Lightly flour a rolling surface or board with some bajra atta/ millet flour. Take one ball and press it flat on the palm of your hand with a little dab of flour to form a circular shape approximately 6-8 mm in thickness.

Place the hot griddle. Take few drops of water and in a circular motion massage the rotis on top. Soon you will see tiny bubbles rise on the surface of the Roti. This is the time to do the first flip - turn the Roti over with a spatula. As soon as the first flip is done, drizzle a bit of ghee on the upper surface and spread well all over the Roti. Flip again in 30 seconds and drizzle oil on this surface too. The Bajra Roti is done when both sides are slightly crispy and golden brown. Repeat the process with each ball of dough till all are used up. Enjoy piping hot with any curries or dish of your taste bud.