Notifications x
X
History
all results for ""
During pregnancy, including whole grains and millet-based foods helps ensure sustained energy, better digestion, and an adequate supply of minerals. Jowar (sorghum) and bajra (pearl millet) are two powerhouse grains — both naturally gluten-free and loaded with iron, magnesium, calcium, and fiber.
In this recipe, the earthy flavors of jowar and bajra are balanced with the freshness of chopped spring onions. This combination not only adds flavor but also boosts vitamin C, which helps in better iron absorption — a key need during pregnancy. The high fiber content supports digestion and helps prevent constipation, while the protein and minerals aid in baby’s development.
These rotis are soft yet slightly rustic, making them perfect to pair with yogurt, dal, or vegetable curry. They also keep you full for longer, making them a great choice for lunch or dinner.
In a mixing bowl, combine jowar flour, bajra flour, wheat flour, spring onions, green chilli, coriander, and salt.
Add warm water gradually and knead into a soft, pliable dough. Millet flours don’t bind easily, so wheat flour helps hold the dough together.
Divide the dough into small balls. Roll each ball into a flat roti, dusting lightly with dry flour if needed.
Heat a tawa (griddle) and place a rolled roti on it. Cook for 1 minute, then flip. Cook the other side until brown spots appear.
Press gently with a spatula for it to puff slightly.
Apply a drop of ghee if desired and serve hot.
Yes, but the dough may break easily. To avoid this, knead with hot water and handle gently.
Yes, both are safe and highly beneficial. They are rich in iron, calcium, and fiber, but moderation is key.
Fresh rotis taste best, but you can half-cook them and store in the fridge. Reheat before serving.
Copyright © 2025, My Kitchen Diaries .All Rights Reserved
