Allergens in Mandua ki Roti: milk.
Ingredients
Quantities for 4.
- 2 cups (280g) Ragi Flourmandua is finger millet, sold as ragi flour
- 300ml, boiling Water
- 3/4 tsp Salt
- 3 tbsp Gheefor smearing; use mustard oil for a dairy-free versionoptional
- 3 tbsp Rice Flourfor dusting, since millet dough sticksoptional
Cookware
stovetop, tawa
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Boil the water before you start. Millet has no gluten and only hot water will gelatinise the starch enough to make a workable dough.
- Rest the dough 15 minutes under a cloth; it firms up and stops cracking at the edges when you pat it out.
- Have the tawa heating while the dough rests, and keep a damp cloth ready to hold the finished rotis.
Method
- Mix the ragi flour and salt in a heatproof bowl and make a well in the centre.
- Pour in the boiling water all at once and stir hard with a wooden spoon for 30 seconds until it comes together as a shaggy, steaming mass.Water that has gone off the boil gives a crumbly dough that will not hold a round. Use it straight from the kettle.
- Cover and leave 10 minutes, until cool enough to handle but still warm.
- Knead in the bowl for 4-5 minutes with the heel of your hand until the dough is smooth, dark and slightly tacky. It should not crack when you press a ball flat.Knead it warm. Cold millet dough will never come smooth however long you work it.
- Rest the dough covered with a damp cloth for 15 minutes.
- Divide into 8 balls. Dust a work surface with rice flour and pat each ball out with your palm into a 15cm round about 4mm thick, turning as you go.Patting by hand works far better than a rolling pin here; a pin drags and tears the dough.
- Heat a tawa over medium-high until a drop of water skitters across it.
- Lay a roti on the tawa and cook 60-70 seconds until the surface dulls and small pale spots appear.
- Flip and cook the second side 60 seconds, pressing the edges gently with a folded cloth until it puffs in patches and dark freckles form.Millet rotis rarely balloon fully like wheat ones. Patchy puffing is the right result.
- Smear with ghee, stack in a cloth-lined box, and repeat with the rest.
- Serve hot with gahat ki dal or chainsoo.
Storage
Best within an hour of making. They stiffen as they cool; wrap in foil and warm on a hot tawa for 30 seconds a side. Dough keeps 1 day refrigerated, brought back to room temperature before rolling.
Nutrition Good estimate
One serving of Mandua ki Roti (167 g) is about 393 calories, or 236 calories per 100 g.
Low protein: 8 g a serving, 8% of the calories
| Per serving167 g | Per 100 g | |
|---|---|---|
| Calories | 393 kcal | 236 kcal |
| Protein | 8.3 g | 5 g |
| Carbohydrate | 61.6 g | 37 g |
| of which sugars | 1.2 g | 1 g |
| Fibre | 2.7 g | 2 g |
| Fat | 12.7 g | 8 g |
| of which saturated | 6.4 g | 4 g |
| of which unsaturated | 5.6 g | 3 g |
Nearest database match used for ragi flour. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · Gluten-free Indian recipes · No onion no garlic recipes · Pahari recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.