This is a traditional East African style porridge made of millet flour. I have used sorghum flour to prepare this healthy and nutritious breakfast recipe. Maize flour too can be added. It can be made both sweet and savoury. This is the former version.
Very popular in Kenya, it is an ultimate comfort food for the locals. It is very simple and easy to prepare and has very few ingredients. So do give it a try and enjoy this amazing first meal to keep you going the whole day. Happy Cooking !!!
- 3 tbsp. millet flour (I used Sorghum / Jowar flour)
- 2 + 1/2 cup water
- 2-3 tbsp. sugar / honey or to taste
- 1/4 tsp. cardamom powder
Bring 2 cups water to a boil. Meanwhile mix together millet flour and 1/2 cup water into a paste.
When the water comes to a boil, add the sugar/ honey and cardamom powder. Simmer till the sugar dissolves.
Then add the flour paste and continue to simmer on a low flame till it turns thick to a desired consistency.
Switch off the flame and serve as breakfast, garnished with a pinch of cardamom powder.
Bajra Atta (Pearl Millet Flour) is particularly healthy for those with gluten intolerance. It was considered a poor man's diet, commonly found in rural homes. But it is now very graciously been incorporated in our everyday diet for its health benefits.
It can be prepared plain or with spices and condiments added to it. Today I made it in a fusion style by adding chopped Bok Choy greens along with other ingredients. It can be relished with either chutney, pickles or any side dish.
- 1 cup Bajra Flour (pearl millet)
- salt to taste
- 1 cup loosely packed Bok Choy (only the greens), chopped
- 1/4 tsp. turmeric powder
- 1 small onion, chopped
- 1 tsp. ginger, grated
- 1 tsp. cumin seeds
- 1/2 garam masala powder
- 1-2 green chilies, chopped
- pinch of asafoetida
- oil to shallow fry
In a bowl, combine all the above mentioned ingredients, except oil. Add warm water little at a time and knead into a dough. Keep aside for 10-15 minutes.
Divide into 3 equal portions. Take one portion and spread directly on a greased tawa / griddle with your fingers.
Keep a bowl of water alongside to dip your fingers in it in order to spread evenly and as thin as possible into a round circle.
Make a few holes on it and fry on a low flame by drizzling oil in the holes and around the edges.
Fry till golden brown on one side before flipping it over on the other side. when one is done, simply place the back side of the tawa under running water for a few seconds to cool down and proceed as usual to make the next one.
Serve them hot with pickles, chutney or any side dish.
Here are some simple and delicious Bajra roti (Pearl Millet Flat Breads). They are particularly healthy for those with gluten intolerance. To make them more appetizing, I added onion, ginger, green chilies, coriander leaves and other dry spices. Relish them hot with any side dish, chutney, yoghurt, pickles or butter. So check out the step by step pictorial recipe to prepare it.
- 1 cup Bajra flour (to make 2 rotis)
- salt to taste
- 1 onion, chopped finely
- 1-2 green chilies, chopped
- 1/2 tsp. ginger, grated
- 2 tbsp. coriander leaves, chopped
- 1/2 tsp. garam masala powder
- 1/2 tsp. red chili powder
- oil to shallow fry
In a bowl, mix all the ingredients, except oil. Knead into a dough by adding hot water. Cover and keep aside for 15-20 minutes.
Divide into 2 equal portions. Take each portion and with the help of your fore fingers spread into a circle. Keep wetting your fingers while working on the dough.
Make few holes on it and fry on a medium flame till one side is done. Drizzle some oil in the holes and around the edges.
Flip it over after one side is done and cook the other side too. Transfer to a serving plate. To do the next roti, keep the backside of the tawa under running water for a few seconds to cool down.
Grease the tawa again and make the next roti in the similar way. Serve them hot with pickles, chutney, butter, yoghurt or any side dish.
Mix all the ingredients, except oil.
Knead into a dough with some hot water. Keep aside for a while.
Form a circle directly on a greased tawa with your fore fingers & cook
on a medium flame till one side is done.
Cook the other side too.
Place the hot tawa under a running water for a few seconds to cool down.
Serve hot with any side dish, yoghurt, pickles, chutney or butter.
Here are some simple and yummy Bajra Roti or flat breads made out of millet flour. They are a healthy option in general and in particular for those with gluten intolerance. To make them more appetizing and appealing, I added onion, ginger, green chilies, spring onion, coriander and mint leaves and other dry spices. Some flax seeds too went into it and they can be relished with pickles, yoghurt, chutney, butter or any side dish. So check out the step by step pictorial recipe to prepare it.
- 2 cups Bajra flour (To make 4-5 rotis)
- salt to taste
- 1/4 tsp. turmeric powder
- 1 tsp. red chili powder
- 2 green chilies, chopped
- 1 tsp. ginger, grated
- 1 onion, chopped
- 2 tsp. flax seeds
- 2-3 tbsp. coriander leaves, chopped
- 2-3 tbsp. mint leaves, chopped
- 2-3 tbsp. spring onion (green part), chopped
- 1 tbsp. oil to knead
- oil to shallow fry
In a bowl combine all the ingredients, except oil to shallow fry. Add lukewarm water and mix it with a spoon first. Then with your hands knead into a dough. Cover and keep aside for 30 minutes.
Divide into 4 equal portions. Take each portion and spread it on a greased non-stick tawa / griddle into a circle with the help of your fingers.
Keep a bowl of water alongside for wetting your fingers while working on the dough. Spread it as thinly as possible.
Make few holes on it and fry on a low flame by drizzling some oil in the holes and around the edges. When one side is done, carefully flip it over and cook the other side too.
You need to keep two tawas / griddles to make similar rotis with the remaining dough. Another alternative is to place the back side of the tawa under running water for a few seconds to cool it down.
Grease the tawa again and continue making similar rotis. Serve them hot with pickle, yoghurt, butter or any side dish.
In a bowl, take all mentioned ingredients, except oil.
Mix everything well.
Knead a dough with required amount of hot water. Cover & keep aside
for 30 minutes.
Divide into 4 equal portions.
Roll out each portion directly on a greased tawa with the help of your fingers.
Fry on both sides on a low flame till done.
Place the back side of the hot tawa under a running water to cool down
in order to prepare the next roti.
Serve them hot with either pickles, yoghurt, butter or any side dish.
