Meena's Taste Mantra

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.

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.