• Masoor dal tadka
  • Aloo Capsicum masala
  • Peas masala
Bajra-roti - 1

    Bajra flour | Kambu maavu 1/2 cup     Wheat flour    3 tblsp      Salt    to taste      Hot water  to knead      Oil | Ghee to drizzle on the roti (optional)

bajra-roti - 2
  • In a wide vessel add both the flours and add salt.
  • Add hot water little by little and make a soft dough. Do not add more water, it needs little only. I couldn’t give proper measurement for water as it varies from flour to flour.
  • Divide the dough into equal sized balls.
  • Take one portion of the dough and roll it gently with rolling pin. Dust with flour while rolling.
  • Heat a tawa and cook the roti on one side and put it on the open flame as we do for phulkas. It won’t puff up too much like wheat rotis.
  • Repeat this for the rest of the dough.
bajra roti - 3
  • Hot bajra rotis are ready to serve.
bajra roti - 4

Notes:

  1. Never make the dough too soft, else you can not roll it and too stiff also very difficult and rotis will end up very hard.
  2. You can add masala powders like red chili powder, jeera powder and garam masala, finely chopped coriander to the flour while making the dough.