Browntop Millet Roti (Hot-Water Dough)
Prep 10 min · Cook 7 min · Servings not given in the source
Make
Ingredients
- browntop millet flour — 30 g
- hot water — 23 ml (about 90 C; 24 ml with machine-milled flour)
- browntop millet flour — 2-3 g (extra, for dusting)
Method
- Add the hot water to the flour a little at a time, mixing as you go, then knead by hand until the dough holds together smoothly.
- Press the dough into a disc and shape it into a round roti with your hands, dusting with the extra flour so it does not stick.
- Cook it on a hot tawa, turning, until it puffs evenly and brown spots appear, about 5 to 8 minutes.
Tips
- General practice: The study cooked 30 g portions to measure them; keep the same proportion to cook more.
Fresh atta: grind small, use soon
- Millets keep for months as whole grain; flour is best ground as it is needed, because it turns rancid. (FAO, Sorghum and millets in human nutrition (1995))
- Bajra changes fastest: its grain stores for months, but its milled flour has a very short shelf life. (ICAR-IIMR scientists, Food Chemistry Advances (2023) (DOI 10.1016/j.focha.2023.100190))
- In an Indian study, untreated bajra flour stayed within the quality limit only about 2 days at room temperature. (ICAR-IARI, Indian Journal of Agricultural Sciences (2016))
- Ragi flour keeps better than foxtail, barnyard or bajra flour (it carries less fat). (Planta (2024), review)
- Keep atta closed and cool: bajra flour kept best in polythene and worst in gunny sacks; grains should be dry and in airtight containers. (Chaudhary & Kapoor, J Sci Food Agric (1984); ICMR-NIN Dietary Guidelines (2024) (DOI 10.1002/jsfa.2740351113))
- Going off shows first as smell and taste — sour, musty or dusty, then bitter. (Lai & Varriano-Marston, Cereal Chemistry (1980))
So: buy the grain, grind a week’s worth at a time — less for bajra in summer.
Recipe from PJTSAU Hyderabad, M.Sc. thesis (Akshitha, 2022), PDF pp. 55-56 (printed pp. 37-38), written in our own words.