Nutritious Multigrain Roti for BreakfastVeg
Start your day with this wholesome and nutritious Multigrain Roti, a perfect low-calorie breakfast choice. This recipe combines five healthy flours—jowar, bajra, whole wheat, besan, and ragi—packed with fiber, iron, and protein. Enhanced with fresh onions, tomatoes, coriander, and a blend of aromatic spices, these rotis are both flavorful and easy to make. Serve them hot with a side of fresh curds for a balanced, delicious, and energizing start to your morning routine.
Ingredients
1 cup Sorghum Flour (Jowar)
1 cup Pearl Millet (Bajra Flour)
1 cup Whole Wheat Flour
2 tbsp Gram Flour (besan)
1 cup Ragi / Finger Millet Flour
1 cup Onion (finely chopped)
3 tbsp Coriander Leaves (finely chopped)
1 cup Tomato (finely chopped)
1 tsp Green Chilli (finely chopped)
1 tsp Red Chilli Powder
1 tsp Turmeric Powder
to taste Salt
Oil for greasing and cooking
Instructions
1
In a large mixing bowl, combine the jowar, bajra, whole wheat, besan, and ragi flours. Add the chopped onions, coriander, tomatoes, green chillies, chilli powder, turmeric powder, and salt. Mix the ingredients well.
2
Gradually add enough water to the flour mixture to knead it into a soft, pliable dough.
3
Divide the prepared dough into 6 equal-sized portions and keep them aside.
4
Take a clean plastic sheet and lightly grease it with oil.
5
Place one portion of the dough onto the sheet.
6
Cover it with another plastic sheet and gently press down evenly to form a round roti, about 4 inches in diameter.
7
Carefully lift the flattened dough with the plastic sheets.
8
Peel off the top sheet and invert the roti onto a preheated non-stick griddle (tava).
9
Gently peel off the remaining plastic sheet.
10
Cook the roti on the griddle using a little oil until it turns golden brown on both sides.
11
Repeat the process for the remaining portions of dough.
12
Serve the rotis immediately while they are hot, ideally paired with fresh curds.
