Easy Jolada Rotti/ Jowar Roti

Jola/Millet/Jowar/Sorghum Rotis are very famous these day. These Jowar rotis are soft, healthy and gluten free. I have tried to do Jowar rotti in this way and it is an easy method to prepare.

It is very important to use fresh jowar flour to get good rotis. 

Let us see some benefits of using Millet in our diet.

Jola / Jowar is one of the millet family grain and millets are good for health. They help to balance the sugar level and blood pressure level. They are gluten free. They have very little carbs in them.
It has no cholesterol in it. It is fiber rice grain. Good for diabetic patients.
Previously I have posted a method of making jolada rotti . That is you boil water and then add millet flour, stir till they turn one ball. Kneed the done dough and use it for making Millet rotti. You can try that method if the flour is kept for some time and then using it.

Here is a simple method and easily you can prepare Jolada Rotti.

Ingredients :

Jola/Jowar/Sorghum :  2 Cups
Hot boiling water : 1 Cup
Salt : A little
Ghee (Optional)

Method :
1.Take a big bowl and add Millet/Jola /Sorghum flour and add 1 cup of hot boiling water.

2. Just leave it for 2 minutes. Mix all the flour nicely. Add normal water and prepare dough.
3. Prepare dough and kneed it well. Divide the dough in small portions.

4. Keep a cup of dry flour in a bowl.
5. Take a small portion of the dough and kneed it well in your hand.
6. Dip the dough in dry flour and roll it like chapati. Do not press hard while rolling.

7. Keep the tava /pan on the fire and heat. Put rolled roti and cook on medium flame.
8. Press the rotti  slightly on edges with a wet towel or with spatula you use.

9. It starts to fluff up. Turn the other side and cook for a minute.

10. Take out roti from the tava and apply ghee on one side and place it on a tray or plate.

11. Prepare the same way with remaining dough.

12. Serve Hot Jolada Rotti with sides of your choice.

Note :

Try exactly what is said above. One should kneed the dough well. Dry flour should be applied to roll the rotti. Do not put any oil while cooking. Cooking these rotis on gas flame is optional. I did not cook on direct flame. Remember to use fresh flour to get good rotis.
Time : 30 to 35 Minutes.
Serves :  6 to 8 Rotis.

Haraka/Araka /Kodo Millet Dosa

Araka or Harka or Kodo Millet is one of the millet family good grain. Millet grains are used and is becoming more and more popular these days. I prepared Dosa using Araka millet and it is crispy, tasty and healthy. Try and Enjoy.

They do have full of healthy properties in them. They do have the ability to regulate our blood pressure level and blood sugar level. They are gluten free and rich in fiber. They are slow in digestion and keeps you full for a long time. They are rich in vitamins and minerals.
Let us see the recipe Now :
I have used Grinder to grind this dosa batter.

Ingredients :

Harka /Arka / Kodo Millet : 4 Cups
Urid whole ( white)  : 1 Cup
Methi seeds : 1 Teaspoon
Avalakki /Poha /Aval : 1/2 Cup  (Any Variety).
Salt : As required

Method :

1. Clean, wash and soak Haraka Millet for 3 to 4 hours.
2. Wash and soak urid and methi seeds separately.

3. Soak Avalakki/Poha separately.
4. Grind it all together for 20 to 25 minutes and take it out in a big bowl.

5. Add required salt and mix it well. Leave the batter to ferment for over night or 6 to 8 hours.

6. Keep a pan on the fire and clean it with a tissue or a kitchen towel.
7. Mix the ground batter nicely.

8. Take a ladle of dosa batter and spread it.
9. Add/ Sprinkle oil on the top. Cook on medium heat. Let it turn golden brown.

10. Turn the other side and cook for 10 seconds.

11. Take out the ready dosa and serve with the side dish of your choice.

12. Repeat the same and prepare rest of the dosas.

Note :

You can reduce the amount of millet and urid dal to half.  You can also use mixi instead of grinder to grind. Use very little water while grinding and then add required water if it needs.
Time = Soaking time - 3 hours minimum + grinding time 25 minutes + fermentation - over night or 6 to 7 hours + Dosa preparing 20 Minutes.
Serves : As you Use.

Watch : 

Walnuts-Ragi - dates - Almonds Laddu

Laddus / Unde /Laadu is one of the best sweet and these Walnuts -Ragi-Dates - Almonds are the yummy laddu which is loaded with nutritious and health properties. These laddus can be eaten with breakfast and is full of vitamins and minerals.

I have used little almonds, 3 to 4 figs, a fistful of raisins, 1 bowl of walnuts (200 gr), a pack of dates.

Dates are smashed with fistful of raisins and mixed with powdered other ingredients.
No cooking on fire here. Just dry grind it and mix it well. See that dates are well ripen and it can be smashed easily.
These laddu can be eaten with breakfast, send it to kids snack box, picnics, ladies kitty party, one dish party, travelling, tours etc.
Let us see the recipe now :

Ingredients :

Dry roast :
Ragi/Finger Milelt : 1 Cup
Poppy Seeds : 2 Tbs

To Dry grind :
Badam /Almonds : 10 to 15
Walnuts : 200 grams
Figs : 4 to 5
Cardamom : 5 to 6

To Add :
Dates : 500 Gr
Raisins : 1 Small cup /1 fistful

Method :

1. Dry roast ragi/finger millet and poppy seeds. Let it cool.

2. Dry grind walnuts, almonds, cardamoms and figs.

3. Remove the seeds from dates.
4. Take a big bowl and add dates and raisins.

5. Smash it nicely and add powdered almonds mixture, walnuts powder and mix it well.

6. Add dry roasted ragi/finger millet and poppy seeds.
7. Mix all the ingredients nicely and take a small portion of the mixture.

8. Prepare laddu by pressing the mixture in your palm.

9. Laddu is ready to serve.

Note :

Do not add any water while preparing Laddu. You can add little ghee. (I have not added).
Walnuts helps to hold the powder tightly. Dates provide the moisture content.
Time : 35 to 40 Minutes
Shelf life : 1 Week or little more days.

Serves : 35 to 40 Laddus. (The size should be small).

Spring Onion Mixed Flour Chapati

Spring Onion Mixed flour Chapati has turned so well and the taste was good. So give a try and enjoy some yum spring onion chapatis.

I have used wheat flour, ragi /finger millet flour, little garam masala powder, chilly powder and jeera powder.
These Spring Onions are grown in our pot nicely and I am happy for getting home grown spring onions.\
Let us know about the benefits of using Spring Onions in our diet.

Spring Onions are good source of Vitamin C and Calcium. They ar rich in dietary fiber and Vitamins A and B6, iron and minerals like copper, phosphorous, potassium and manganese. They are rich in antioxidant and anti fungal properties. They help in balancing cholesterol level in our body.
Let us see the recipe Now :

Ingredients :

Wheat flour : 2 Cups
Ragi/Finger Milellet flour : 2 Cups
Spring Onions : 1 Bowl (1 small bundle).
Jeera Powder /cumin seeds powder : 1/2 tsp
Garam Masala Powder : 1/2 tsp
Salt : As required
Ghee : 2 Tsps
Oil : 3 to 4 Tablespoons

Method :

1. Wash and cut spring onion leaves and the bulbbs into small.

2. Take a big bowl and add wheat flour, Ragi flour, salt, garam masala powder, jeera powder and  ghee.
3. Add cut spring onion and mix it nicely. Add required water and prepare dough.

4. Kneed the dough well and divide into small portions.

5. Take a small portion of the dough and roll into chapati.

6. Keep a pan on the fire and heat. Put rolled chapati on hot tava and cook.
7. Sprinkle some oil on the top. Turn the other side and cook for a minute.

8. Now Spring onion Chapatis are ready to serve.

9. Repeat the same with remaining chapatis.

10. Serve Mixed flour Chapatis with the side dish of your choice.

Note :

Cut spring onions into small pieces. Adding more ragi flour is optional. 2 cups Rag flour and 1 cup wheat flour.

Adding more ghee is optional. No need to fry the leaves. It adds to the taste and good for health too.
Adding more spice is optional.
Use of ghee while cooking chapatis is optional.
Time : 30 Minutes
Serves : 3 to 4 .