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Siridhanya Recipe: Bajra (Pearl Millet) Roti

Cooking is one of my passions. I like to make nutritious and tasty foods at home.

Bajra is also known as sajje or pearl millet. Use this grain to make a delicious roti.

Bajra is also known as sajje or pearl millet. Use this grain to make a delicious roti.

Bajra Roti: Gluten Free, Nutrient Dense, and Delicious

Bajra, also known as sajje or pearl millet, can be considered a miracle grain because of its health benefits. It is a gluten-free grain that has been underrated until recently. Now, its health benefits are acknowledged, and it has become a most sought-after food.

Bajra is rich in magnesium; hence it is a heart-friendly grain. It also contains potassium, which can help dilate the blood vessels and thereby lower blood pressure and cholesterol levels in the body. Rich in fiber, this grain also promotes healthy digestion.

This humble millet is not only a powerhouse of nutrients but it's also delicious. You can make various recipes using this grain. Bajra roti has an excellent flavor. I used plenty of vegetables, a few spices, and pearl millet to make this roti.

To make this roti, I soaked the pearl millet overnight. However, to reduce time, you can use pearl millet flour instead. This is an easy and quick recipe. These earthy-tasting pancakes make a wonderful breakfast or brunch.

siri-dhanya-recipes-bajra-roti-sajje-roti

Cook Time

Prep timeCook timeReady inYields

30 min

20 min

50 min

4 servings

Ingredients

  • 2 cups bajra (pearl millet), washed, soaked in water overnight or for 8 hours
  • 1 cup rice flour
  • 1/2 cup carrot, grated
  • 1/2 cup onions, finely chopped
  • 1/4 cup capsicum, finely chopped
  • 1/2 cup coconut, grated
  • 1/2 cup coriander leaves, finely chopped
  • 3 green chilies
  • 1 teaspoon cumin seeds
  • 1/2 inch ginger, finely chopped
  • 1/2 teaspoon salt, or to taste
  • 2 teaspoons oil, 1 teaspoon for the dough and 1 teaspoon for making each roti

Instructions

  1. In a mixer jar, add soaked pearl millet, 2 green chilies, and chopped ginger. While adding a small amount of water, grind to get a smooth paste.
  2. Collect the paste in a large mixing bowl. Add rice flour, chopped onions, grated carrot, chopped capsicum, coriander leaves, grated coconut, chopped green chilis, cumin seeds, oil, and salt. Mix well.
  3. Adding water little by little, make a smooth, firm, and pliable dough. Cover the dough and set aside for 15 minutes.
  4. Take a large lemon-sized portion of dough in your hand. Shape it like a ball. Grease a griddle or flat pan. Place the ball in the center. Wet your fingers and pat the dough ball to get an evenly thick disc of 4-5 inches diameter.
  5. Heat the pan. After 30 seconds of cooking, add some oil to the surface. Keep the heat at medium. Cover the pan for fast cooking. Flip the disc when the bottom becomes golden brown.
  6. Add a few drops of oil on the top side. Cook the bottom side until it gets golden brown spots. When both sides have golden spots, remove it with the help of a spatula and place it on a plate.
  7. Serve with tomato sauce or any chutney of your choice.
  8. For the next roti, run water on the hot pan to make it cold. Follow the same steps to make more roti from the dough.
  9. Alternatively, you can make roti on a greased butter paper or banana leaf. Next, transfer it to a greased hot pan. In this method, you need not cool the pan each time. Making roti in this method is faster.
  10. Cooking each roti takes about 2 or 3 minutes. Serve hot roti with chutney of your choice or tomato sauce. Enjoy the taste and reap the health benefits! This roti ensures a guilt-free breakfast.

Photo Guide

Soaked bajra (pearl millet)

Soaked bajra (pearl millet)

Step one: Keep all the ingredients ready for making the roti dough

Step one: Keep all the ingredients ready for making the roti dough

Step two: Add soaked bajra, green chilies, and ginger to a mixer jar. Grind, adding a small amount of water, to get a smooth and thick batter.

Step two: Add soaked bajra, green chilies, and ginger to a mixer jar. Grind, adding a small amount of water, to get a smooth and thick batter.

Bajra batter

Bajra batter

Step three: Add bajra batter to a large mixing bowl. Add rice flour, chopped vegetables, chopped coriander leaves, grated coconut, chopped green chilies, cumin seeds, oil, and salt. Mix well. Make a soft and pliable dough.

Step three: Add bajra batter to a large mixing bowl. Add rice flour, chopped vegetables, chopped coriander leaves, grated coconut, chopped green chilies, cumin seeds, oil, and salt. Mix well. Make a soft and pliable dough.

The dough

The dough

Step four: Grease a flat pan or griddle with some oil. Take a big lemon-sized portion of dough in your hand. Shape it like a ball. Place it on the pan. Pat it with wet fingers and extend the dough around evenly to get a 4 or 5-inch disc. Heat it.

Step four: Grease a flat pan or griddle with some oil. Take a big lemon-sized portion of dough in your hand. Shape it like a ball. Place it on the pan. Pat it with wet fingers and extend the dough around evenly to get a 4 or 5-inch disc. Heat it.

Add some oil on the top. To hasten the cooking process, cover the pan. Cook on medium heat.

Add some oil on the top. To hasten the cooking process, cover the pan. Cook on medium heat.

siri-dhanya-recipes-bajra-roti-sajje-roti
When the bottom becomes golden brown, flip it. Add a few drops of oil on the surface. Allow the bottom side to get golden brown spots. Cooking a roti takes about 3 minutes.

When the bottom becomes golden brown, flip it. Add a few drops of oil on the surface. Allow the bottom side to get golden brown spots. Cooking a roti takes about 3 minutes.

Remove it with the help of a spatula and place it on a plate. Serve it with coconut chutney or tomato sauce. Repeat the same with the remaining dough to make more roti.

Remove it with the help of a spatula and place it on a plate. Serve it with coconut chutney or tomato sauce. Repeat the same with the remaining dough to make more roti.

Comments

ShailaSheshadri (author) from Bengaluru on December 30, 2020:

Thanks. It's truly a delicious and nutritious dish.

Umesh Chandra Bhatt from Kharghar, Navi Mumbai, India on December 30, 2020:

Interesting dish. Worth trying.