Mixed Millet Chapati

These rotis which are Soft and delicious go great with all Indian mains which has extra softness, taste and nutrition. This flatbread aka chapati or roti, that requires no yeast or an oven. I slightly modified my way of making this mixed millet roti by adding some wheat flour. Get set to convert the humble chapati into a vehicle of wellness and health. 

While it’s been part of the Indian diet for centuries, its origin is still debatable. It is a whole grain millet with many health benefits that lower the risk of obesity, heart diseases, blood pressure, diabetes, and digestion problems. Breads like this roti are an easy way of including millets in diet.

MORE MILLET RECIPES ARE LINKED BELOW

Samai Ven Pongal

Thinai Dosa

Samai Arisi Thayir Sadam

Mixed millet soup

Prep  time	Cooking time	Serves
10 mins	20 mins	4 persons

Recipe Course: Bread, Main course

Recipe type: Indian cuisine

Ingredients Mixed millet flour – 1 cup Wheat flour – ½ cup Salt – 1/8 tsp Ajwain seeds – 1 tsp Turmeric powder  - ¼ tsp Water – as needed Oil – As needed

Method

Before getting started, set aside some flour for dusting over the chapatis.

Step 1 Prepare the dough

1. Add the mixed millet flour and wheat flour in a bowl with salt. 

2. Sprinkle 1 tsp of ajwain seeds and turmeric powder to the flour. 

3. Add some water and start kneading until you are left with a soft, smooth and slightly elastic dough. 

4. Remember, the longer you knead, the softer the chapatis. 

5. Keep it aside and let it cool.

Step 2 Flatten the dough with a rolling pin

6. Make medium-sized balls out of the dough and dust it with these flour. 

7. Using just your fingertips, gently flatten these balls into a disc. 

8. Dip the dough disc into some dry flour. 

9. Place the dough onto a floured board. 

Step 3 Cook the roti

10. Heat a griddle and place the roti on it and let it cook on one side. 

11. After a minute, flip the roti. Press down with a cloth and cook until the underside has golden brown spots. 

12. Flip again and cook both sides till done. Cook it on both sides as the rotis begin to puff up. Serve hot. Repeat with other dough balls and serve hot with dal and sabzi. Put on a plate and keep warm while you cook the rest of the chapatis.

Notes

The same recipe can also be used to make other flours like rajgira (amaranth), kuttu (buckwheat), and singhada (water chestnut).