What is the correct consistency of the millet batter for making a soft Rajasthani 'bajra roti'?

Question

What is the correct consistency of millet batter for a soft Rajasthani 'bajra roti'? Learn how to work with this gluten-free flour.

Answer 1

The ideal consistency for bajra roti batter is similar to pancake batter – pourable but slightly thick, allowing it to spread easily on a hot surface without being too runny.

Detailed Explanation:

Achieving the right consistency is crucial for soft bajra rotis. Millet flour (bajra) lacks gluten, making it challenging to bind. Here's a step-by-step guide to getting it right:

1. Start with Warm Water: Use warm water to knead the dough. Warm water helps in better binding of the millet flour.

2. Gradual Addition: Add water gradually to the millet flour while mixing continuously. This prevents lumps and ensures even hydration.

3. Consistency Check: The batter should be thick enough to hold its shape slightly when poured, but thin enough to spread easily. It should resemble a thick pancake batter or a very loose dough.

4. Resting Time: Allow the batter to rest for about 10-15 minutes. This allows the millet flour to absorb the water fully, improving the texture.

5. Adjust as Needed: If the batter becomes too thick after resting, add a little more warm water to reach the desired consistency. If it's too thin, add a small amount of millet flour.

Pro Tip:

Use a non-stick pan or a well-seasoned tava to cook bajra rotis. Since the batter is gluten-free, it can stick easily. Applying a little ghee or oil to the pan before spreading the batter helps prevent sticking and ensures even cooking.