Millet flour roti is popularly eaten with adad ni dal, jaggery and fresh, homemade white butter.
- Mix all the ingredients and knead to a soft dough.
- Divide the dough into 4 equal portions.
- Dip one portion of the dough in millet flour.
- Flatten and pat it on the rolling board with your palm to make a round of 4" to 5" diameter.
- Pre-heat the griddle on a medium flame. Roast the roti alternately on both the sides. Turn it over on a high gas flame till it puffs up. Remove from the fire as light, brown spots appear.
- Slit the thin layer of roti and apply ghee under and over it.
- Repeat for the remaining portions.
- Serve hot with jaggery, adad dal or kadhi, curds and green coriander chutney.
- Millet flour dough should be kneaded just before cooking the roti or it will taste bitter.
Maize (makkai) and milo (juwar) flour rotis are made similarly.