During summer months the sorghum (jowar) is best millet to eat. Jowar is globally being touted as the “new quinoa” for its gluten-free, whole grain goodness. I make millet roti at least 2 times a week. During winter months I use pearl millet (bajra) and during summer sorghum (jowar) and finger millet (ragi). I prepare idli, dosa, uttapam, roti, thalipeeth, handvo, etc. using the millets.
Since I learned to make jowar roti using this method, my life has changed. It comes out super soft and delicious. You can use the same method with other millets bajra, ragi, etc. I keep both whole and flour sorghum at home. It is so easy to digest and both these flour are gluten free so anyone with gluten intolerance or celiac can eat this. We especially prepare this for new mom (after child birth) too and serve her during lunch.
Jowar is a high-end source of phosphorus, calcium, protein and fibre. The presence of iron and copper helps regulate proper blood circulation, which fuels cell growth, hair repair and enhances overall functioning of the body. I read that jowar is packed with good quality fibre which can help facilitate your digestion, manage obesity, regulate blood sugar levels and curb the risk of high blood pressure and strokes. It is said that a single serving of jowar contains more than 12 grams of fibre. It is one of the best millets for diabetics.
This recipe makes 4-5 medium size roti. We enjoy these with baigan bharta (olo), urad dal, stuffed eggplant, methi (fenugreek) sabji, etc.
Start the preparation atleast 30 mins in advance.
Please note that you can see printable version at the end. You need to use chrome browser to print or save the copy of the recipe.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Ingredients:
1 cup jowar (sorghum) flour
1 cup water
Ghee (clarified butter)
Procedure:
1. In a pot, heat one cup water. Bring it to boil.
2. Lower the heat and add jowar flour to boiling water. Turn off the heat and cover the pot with lid. Let it rest for 10-15 mins. This will help in cooking the flour slightly.
3. When jowar flour is slightly cools down, transfer it in a big bowl. Now knead it properly so there is no lumps. If flour feels hard/dry, then sprinkle some water and knead.
4. Heat a pan (tawa).
5. Take softball size dough. Knead it once again with hands.
6. Dust the flour on flat surface and on dough to roll roti using rolling pin, roll it with very soft hand as it can easily break. Another way is to softly press the dough with fingers and spread it to make roti.
7. Slowly transfer the roti on hot pan using both hands, spread little water on top. Make sure there is no bubble and roti lays the flat on tawa.
8. Cook on medium to high heat. When lower side is slightly cooked and has some brown marks, flip and let another side cook.
9. Remove the pan, handle roti with tong and flip on direct stove slightly pushing with tong. Cook on both side on stove. I am using cake cooking rack on my glass top stove.
10. Remove from stove and spread ghee and serve immediately. I served it with veg eggplant with chola vadi and potato curry, cucumber radish raita (dip), turmeric pickle, jaggery, papad and adadiya pak. It is a soul satisfying meal. Absolutely delicious simple veg meal at it’s best.
You can check out other flatbread (roti/bread) recipes on my website.
Thank you for visiting my website. Happy cooking!
You can follow me on social media using any of the link below.
Facebook Bhavna’s Food Journey
YouTube Bhavna’s Food Journey
Twitter @BhavnasFoodJrny
Pinterest Bhavna’s Food Journey
Instagram Bhavna’s Food Journey
Softest Jowar Roti
Start the preparation almost 30 mins in advance.
Ingredients:
1 cup jowar (sorghum) flour
1 cup water
Ghee (clarified butter)
Procedure:
1. In a pot, heat one cup water. Bring it to boil.
2. Lower the heat and add jowar flour to boiling water. Turn off the heat and cover the pot with lid. Let it rest for 10-15 mins. This will help in cooking the flour slightly.
3. When jowar flour is slightly cools down, transfer it in a big bowl. Now knead it properly so there is no lumps. If flour feels hard/dry, then sprinkle some water and knead.
4. Heat a pan (tawa).
5. Take softball size dough. Knead it once again with hands.
6. Dust the flour on flat surface and on dough to roll roti using rolling pin, roll it with very soft hand as it can easily break. Another way is to softly press the dough with fingers and spread it to make roti.
7. Slowly transfer the roti on hot pan using both hands, spread little water on top. Make sure there is no bubble and roti lays the flat on tawa.
8. Cook on medium to high heat. When lower side is slightly cooked and has some brown marks, flip and let another side cook.
9. Remove the pan, handle roti with tong and flip on direct stove slightly pushing with tong. Cook on both side on stove. I am using cake cooking rack on my glass top stove.
10. Remove from stove and spread ghee and serve immediately. I served it with veg eggplant with chola vadi and potato curry, cucumber radish raita (dip), turmeric pickle, jaggery, papad and adadiya pak. It is a soul satisfying meal. Absolutely delicious simple veg meal at it’s best.
Bhavna's Food Journey 