Jowar Rice Roti | White Millet Rice Flatbread

We just love Jowar. This nutritious millet is so versatile that we can make a variety of dishes! Amma is currently on exploring various ways the freshly ground Jowar flour can be used.

As a result, today on Mahashivratri day, as part of lunch she decided to try Jowar roti along with rice flour. The results...super soft phulka rotis. These rotis are a bit dry than normal whole wheat phulkas, but softer than  Jowar Bhakri.

INGREDIENTS

6 tblsp Jowar Flour, heaped
2 tblsp Rice Flour, heaped
Water
Salt
Rice Flour, to dust
Wet cotton cloth
Dry cotton cloth

METHOD

• In a vessel heat water and salt. When water starts to boil, reduce the flame to low. Quantity of water is double the quantity of rice flour taken.
• Stirring with one hand, with the other hand, slowly slide in the rice flour into the boiling water. Stir and ensure a lump free dough is prepared. Once the rice flour is all gathered up as dough, switch off the flame and let this cool for 5 minutes or till you can handle the heat with your hands.
• Take a big deep plate, add jowar flour to it.
• Add rice flour dough and gently combine both by kneading to make a soft dough. Add water, little by little, while kneading.
• Make equal portions of the dough about the size of a lemon. We could make 4 equal portions for this quantity.
• Take one portion and with the palms make a smooth ball. Flatten it and dust it with dry rice flour.
• Place this flattened ball on a rolling board and roll out a 5" diameter thin roti.
• Place a tava on gas on high flame. When tava is hot, reduce flame to low.
• Place a rolled roti on hot tava and immediately with the wet cotton cloth dab the top surface of the roti.
• After a minute, flip the roti and slowly press the edges of the roti with the dry cotton cloth so as to help it to puff up.
• Once the roti puffs up and has got few golden brown spots, transfer Jowar Rice Roti to a hot pack.
• Make remaining roti in the same manner. 
• Serve hot.

These Jowar Rice Rotis are very delicious and soft. We enjoyed this with Rajgira Kadhi, Lemony Carrot Salad and Moong Sprouts.

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.