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


      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 
      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 


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