Skip to main content

Madwe ki roti / ragi flour roti


     Madwe ki roti / fingermilet  flour roti /  gluten free ragi roti 

Recently got a chance to visit kumaon (Uttarakhand) Kumaon is known for its spell-binding views of the Himalayas, peaceful retreats in the wild and impatient rivers, water falls and lakes .....all is just amazingly beautiful. 
After enjoying mesmerizing beauty of kumaon I was looking for tempting Kumaoni cuisine .....In Kumaon a wide range of pulses like urad (black lentil), chana (black gram), gahat (horse gram) and bhatt (black and white soyabean) are used, often in conjunction, to create mouth-watering recipes which are usually enjoyed with rice. Chudkani (black soyabean), bhatiya (white soyabean) and ras (a combination of black lentil, black gram, horse gram and black soyabean) are some of the much loved dishes commonly prepared in Kumauni kitchens. Since we stayed at Ranikhet ....I got a chance to enjoy almost all the mouthwatering dishes. After eating tasty kumaoni food I desperately wanted to learn these dishes...
 Got an opportunity to learn these dishes from one of my good kumaoni friend madhu Bakuni ...let's start with madwe ki roti / ragi flat bread will share Bhat ke dupke, palak ka kappa Gaderi ke gutke , kumaoni raita, Aloo ka jhol and aloo gutook soon . 




    Madwa ka atta / fingermilet/ ragi flour   1/2 cup + 3 tblsp for dusting
     Water            1 cup
     Salt      to taste
     Rice flour    1 Tbsp 
     Oil     1/4 tsp

     Method


      1.     In a pan add water, salt and oil. Allow this to boil.

      2.     Once it starts boiling, simmer the flame and add the jowar atta and the rice flour.
              Mix this well till the water absorbs. 

      3.    Keep it covered for 10 minutes.  When it is cool, grease your hands with oil and nicely 
              knead it into a smooth and soft dough. 

     4.      Take a big lemon sized portion of the dough and dust generously with dry flour.

     5.      Pat this with hands to make a small disc size.  Heat a tawa and place the rolled roti on the 
              tawa.
      6.     Wet your hands with water and spread your hands on the top side of the roti. This is to    
              keep the rotis soft even after few hours of making.Cook on both sides and if needed add 
              a drop of oil. 



Step by Step Pictures 






Comments

Popular posts from this blog

Chena murki ( A Bengoli sweet ) / How To Make Chena Murki

Indian sweets are incomplete without Bengoli sweets . Sweets occupy an important place in the diet of Bengalis and at their social ceremonies. It is an ancient custom among both Hindu and Muslim Bengalis to distribute sweet during festivals.  The sweets of Bengal are generally made of sweetened cottage cheese (chena), unlike the use of khoa (reduced solidified milk) in Northern India. Some important sweets of Bengal are ... Shôndesh, roshogulla, chena ladoo, chum chum etc. etc.  Bangoli sweet preparations are not very difficult but little tricky just follow steps properly and you will get wonderful results. Chena murki is one of them , Chena murki is a Bengali sweet, which has coatings of sugar on it. Preparation of chena murki is very easy and less time taking. The ingredients that are the requirements of chena murki recipe are very basic and are mostly available at homes. The sweet is in the shape of cubes. Chena murki recipe is very simple and this sweet can be prepared easily by foll…

GURWALE SHALGAM ( SWEET AND TANGY TURNIPS) punjabi style

Turnips are called Shalgam in Punjabi/Hindi, Gonglu in Punjabi and Gogji in Kashmiri. They are mild in taste and absorb spices well. We love it in various forms. Shalgam is a winter vegetable and is a popular recipe from Punjabi cuisine. Shalgam (Turnip) belongs to the radish family. Shalgam ki sabzi is very good for health as it is very low in calories and fat, and a good source of fiber and several vitamins like Vitamin C, Vitamin B, VitaminB3, Vitamin B6. Gur is Hindi/Punjabi for jaggery.  This creamy version from Punjab is one of our favourites.
This recipe is from my mother in law's cook book , my mom In law was an excellent cook and being a panjabi, her excellency was panjabi cuisine. She was excellent at cooking all panjabi dishes like sarson ka saag, makkai ki roti, gur ke chawal  or any vegetable like turnip or kormas, . I have learnt almost all panjabi dishes from her and I really wanted to thank her for that , today whatever I make related to punjab reminds me of her . Lov…

Gur chana / jaggery coated roasted chickpeas

Very tasty, crunchy yet healthy snack for kids, full of protein . I often make this crunchy delight for munching. 
 Jaggery Coated roasted chickpeas 


Ingredients: