Sajje (Pearl Millet) Rotti

Pearl Millet is one of the best food grain and it is completely gluten free. Using Pearl Millet flour I have tried preparing roti like chapati. Though it takes little bit more time to prepare rotis, they are healthy.

Pearl Millet is known as Sajje in Kannada, Kambu in Tamil, Bajra in Hindi, Urdu and Punjabi, Sajjalu in Telugu and Kambam Malayalam.
Now Let us see the benefits of using Pearl Millet.
Millets are a great source of starch, making it a high energy food. It is also an excellent source of protein and fiber. They are more easily digestible. They contain essential nutrients like B complex vitamins , folic acid, potassium, magnesium, manganese and zinc. They maintain good heart health, lowers the blood pressure and cholesterol and reduce the risk of heart attacks. Pearl Millet is a rich source of phosphors and iron.

Here is a recipe of Pearl millet roti , we can have them for dinner or lunch. 

Ingredients :

Pearl Millet : 3 Cups
Boiling water : 2 Cups
Salt :  required

Method : 

1. Keep water for boiling.
 2. Put Pearl Millet flour in a big bowl.

3. Now pour boiled water to the flour;

4.  Mix it slowly with the help of a table spoon. ( You can use a bigger spoon).
5. Use normal water and prepare dough . (Just like chapati dough but it will be softer and sticky than chapati dough).
6  Keep 1 cup of dry flour in a small bowl and a bowl of water near by the pan. It should be ready before you prepare roti.
.7. Now take a small ball of the dough and prepare ball shape. Dip this ball shape dough in the dry flour. (both sides).
8.  Roll this dough in to chapati shape.

9. Keep a tava on the fire and heat.  Put the rolled roti on the tava and cook on medium flame.
10. Dip  a clean cloth in a bowl of water and Try to take away the dry flour on the cooking rotti.

11. Press the rotti in between so that it helps to fluff up the roti. Turn the other side of the roti and cook for 15 to 20 seconds.

12. Rotis are ready to serve.

13. Repeat the same to prepare the roti with remaining dough.
14. I have prepared Bottle gourd  and red cow peas curry and it goes very well with Pearl Millet Roti.

 Serve hot roti with a ghee or butter and the curry you prepared.

 Note :

Do not pour all the boiling water at once. You must make sure whether the dough needs more water. You can use normal water if necessary. The dough turns sticky at times. You can use more flour if necessary. You must handle to lift the roti in a very slow movement or roti breaks up. You must knead the dough thoroughly to get proper consistency. Once you use water Sajje turns slightly green. The roti also looks slightly green . If you want kadak(hard) roti , cook roti for little more time on low flame.
Time : 40 minutes
Serves : 4 to 5      

Chenna - Parota...

Chenna or kadale is a famous pod and mostly used in curries, dal , huli and palya also. Here I have done Kadale Curry and Parota. Its easy to do and I have not used onions and garlic so that you can prepare this item during the fasting time too.

Things needed:
Channa ( Kabooli or black ) :  2 Cups.
 Ginger :  1 Table spoon (grated)
Green Chilly :1
Jeera : 1/2 Tea spoon
Chenna Masala :1/2 Tea spoon
Methi Seeds (Fengrik seeds) : 1/4 Tea spoon
Cloves : 2 to 3
Urd Dal : 1 Table spoon
Salt : Required
Oil : 1 Table spoon
Butter:  1 Table spoon
Tomatoes : 2 to 3 ( Medium sized )
Potatoes : 2 Miedium size
Coriander leaves : 2 Table spoons.
Turmeric Powder : a pinch
Lemon Juice : 1 Table spoon. ( 1 lemon juice )

Method :
1. Wash and soak chenna for overnight or 6 to 8 hours.
2.Wash and cut tomatoes, green chilly, coriander leaves and grate ginger. Keep it aside
3. Now pressure cook soaked chenna and urd dal and potatoes ( remove all the soaked water and use fresh water to cook ) for 15 to 20 minutes.
4. Peel the skin of potatoes and smash the potatoes when it is cooled and keep it aside.
5. Keep a pan on the fire and heat. Add oil and put cloves and jeera. Add cut tomatoes and ginger. Fry them nicely.
6. Add  chenna masala to the tomato mixute and mix it well. Add cut green chilly.
7. Add cooked chenna, salt and turmeric powder and boil for 5 minutes.
8. Now mix smashed potatoes and mix it nicely .
9. Put 1 cup of water and mix it nicely and cook for 4 to 5 minutes.
10. Shift the chenna curry to a serving bowl and add coriander leaves, lemon juice and butter on the top.

Note : Channa should be cooked softly to get the good taste. You can add carrots to the curry at the end. Since the curry is with no garlc or onion no need to add them. Adding urd dal is an optional. You can also also use tamarind pulp instead of lemon. Lemon adds to the flavour.
Serves : 4 to 5
Time : 30 Minutes :(Soaking time separately)

PAROTA

This particular Parota is prepared using Maida  ( all purpose flour ) and taste good.
Things Needed:
Maida : 2 Cups
Milk :1/4 cup.
Curd : 1 Table spoon
Butter or Ghee : 2 Table spoons
Salt : required

Method :
1. Take a big bowl and put maida .
2. Add butter or ghee and mix it nicely.
3. Add curd and milk and mix it well and prepare dough. The dough should be soft. ( You can also use water if required )
4. Keep the dough for 5 to 6 hours.
5. Now divide this dough in to small portions. Make  small ball size and roll them as chapatis.
6. Fold this chapati and make a round shape and roll them again as chapatis and cook them on medium heat.
7. Sprinkle a spoon of oil and put the parota on the other side to cook.  Remove after 1 to 2 minutes and serve the Parota with Chenna.
Note: Folding the chapatis again and again will turn the chapati soft and layers keep the chapati smooth and soft. Prepare the dough little lloose to get the good parotas. You can spread little oil or ghee to get a crisp Parota.  You can also use 1/2 amount of wheat flour.
Serves : 2 to 3
Time : 30 Minutes..