Madwe ki roti || Finger millet flour roti ||Gluten free ragi roti
Today I am sharing a recipe from the foothills of Himalayas. A very tasty Madwe ki Roti, Madwa or Finger millet is very commonly eaten in Kumaon and Garhwal Hills. The ‘Taseer’ of this millet is Hot. Therefore, it is very popular in mountains.
MY FOOD TRAVEL
Recently, I got the chance to visit kumaon (Uttarakhand). It is known for its spell-binding views of the Himalayas, peaceful retreats in the wild and impatient rivers, waterfalls and lakes. Alas! everything was just amazingly beautiful.
I throughly enjoyed the mesmerizing beauty of kumaon. Thereafter, I went for the search of tempting Kumaoni cuisine. In addition to the regular pulses, a wide range of pulses like urad (black lentil), chana (black gram), gahat (horse gram) and bhatt (black and white soyabean) are used in Kumaon, often in conjunction, to create mouth-watering recipes which are usually enjoyed with rice.
Further, even lentils like Chudkani (black soyabean), bhatiya (white soyabean) and ras (a combination of black lentil, black gram, horse gram and black soyabean) are some of the much loved dishes commonly prepared in Kumauni kitchens.
Since we stayed at Ranikhet, I got a chance to enjoy almost all the mouthwatering dishes. Although I loved to eat all the tasty kumaoni food, I desperately wanted to learn how to cook these dishes as well. Luckily, I got an opportunity to learn these dishes from one of my good kumaoni friends Madhu Bakuni. She is an amazing cook and cooked all the amazing dishes for me again! She also taught me how to make them.
Let’s start with madwe ki roti || Ragi flatbread. I will share Bhat ke dubke, palak ka kappa Gaderi ke gutke , kumaoni raita, Aloo ka jhol and aloo gutook soon.
Finally!! I would like you to visit my blog category Pahadi Cuisine, where you will find very interesting recipes like Aloo ke gutke – A Pahari Street Food, Kulath ki daal / horse gram millet and palak ka kappa.
Madwe ki Roti||Ragi flour RotiCourse: MainCuisine: Indian, PahadiDifficulty: Easy
Madwe ki roti is staple food in many parts of north India especially from the Pahadi cuisine which is the food of the Kumaon and Garhwal region.
Madwa ka atta / finger millet/ ragi flour 1/2 cup + 3 tbsp for dusting
Water 1 cup
Salt to taste
Rice flour 1 Tbsp
Oil 1/4 tsp
- In a pan add water, salt and oil. Allow this to boil.
- Once it starts boiling, simmer the flame and add the jowar atta and the rice flour.
- Mix this well till the water absorbs.
- Keep it covered for 10 minutes. When it is cool, grease your hands with oil and nicely knead it into a smooth and soft dough.
- Take a big lemon sized portion of the dough and dust generously with dry flour.
- Pat this with hands to make a small disc size. Heat a tawa and place the rolled roti on the tawa.
- Wet your hands with water and spread your hands on the top side of the roti. This is to keep the rotis soft even after few hours of making.Cook on both sides and if needed add a drop of oil.
- I used Rice flour in madwe ki roti, you can replace it with wheat flour.
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