Roti is popular flatbread from India that is served with curries. However being gluten free can be a challenge to make this roti. Our guest blogger, Philip Fraiser, has come up with this vegan and gluten-free mouth-watering delicious version of the same!.
Ingredients:
- ½ cup of millet flour (available at Asian grocery or specialty grocery stores)
- ¼ cup of ragi flour (available at Asian grocery or specialty grocery stores)
- ½ cup of mung flour (available at Asian grocery or specialty grocery stores)
- ½ cup of water
- A pinch of salt
- Coconut oil
Preparation:
- Mix the millet flour, ragi flour, mung flour into a large bowl. Add water for suitable consistency and knead into a dough. Cover with plastic wrap and let the dough rest for a half hour.
- Heat a flat pan or skillet on medium heat. Add 1 tsp of organic coconut oil to pan/skillet.
- Make little dough balls in your palms and then roll them out like thin discs with a rolling pin on a floured surface.
- Then place the flat rounds into the pan.
- Once lightly brown and starting to fluff slightly (about 30 seconds to a minute), flip it over to the other side and continue to cook dough completely (approximately another 30 seconds to a minute). Adjust heat as needed to make sure the dough does not burn or be undercooked.
- Optionally serve with some coconut oil and/or jaggery on top or with cooked vegetable curries.
Benefits:
- In our modern diets, everybody talks about protein but nobody talks about fiber. This dish is a great source of fiber because of the millet and ragi flours.
- If you are trying to lose weight but don’t want to give up bread, then try this as a delicious and healthy substitute. Ragi has 5-30 times the calcium content than other grains.
- Millet is a great gluten free substitute and is considered by ayurveda as “medicinal food.”
- Millet is a superfood that can help people suffering from diabetes and excess weight.
Recipe by Kasia Fraser, originally written for Hello Delicious. Edited by Aratrika Rath.
