BM #68 Day 20 -
I found this amazing recipe for this roti with little millet, but the kids weren't too fond of it. We, the adults had it for dinner and felt it was very filling.
In fact I ate the leftovers for breakfast the next day and the texture was grainy and I loved it.
Recipe Inspiration here
Little Millet 3/4 cup
Rice Flour 2 Tbsp (Optional)
Mint Leaves, finely chopped 2 Tbsp
Cilantro (Coriander leaves) finely chopped 3 Tbsp
Methi Leaves, finely chopped 1/4 cup
Almonds, coarsely crushed 1/4 cup
Salt, Red Chili Powder and Green chili paste as needed
Method Of Preparation -
Cook the little millet in a pressure cooker making sure it is well cooked almost mushy. [I added 2 1/2 cups of water for the millets I used.]
After the cooked millets cool down, vigorously mash it with a masher or knead with the palm of your hand, adding a little rice flour to keep it all together.
Add the remaining ingredients except oil and mix well.
Heat the griddle. Pinch about a clementine size portion of the mixture. Pat it down like a pancake on the hot griddle with greased fingers making about 3-4 inches of the pancake.
Spray a little oil to let it cook. Flip onto the other side and cook until there are light brown spots on the roti.
Remove and continue with the rest of the mixture.
Serve warm with any pickle of your choice.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68
Preparation Time 30 minutes
Makes 10 Rotis