Rotla ( Gujarati Recipe), Bajra Na Rotla Recipe


Rotla ( Gujarati Recipe), Bajra Na Rotla Recipe

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Rotlas are made with bajra, jowar or nachni flour, and combine very well with ghee, jaggery.

Take care to make the rotlas as soon as the dough is kneaded, as the dough tends to harden quickly, making it difficult to roll. With practice and patience, you can surely master the art of rolling the rotlas uniformly and making them puff up.

You can also serve rotlas with Baingan Bharta , Khatta Urad Dal and Red Chilli Thecha , as it makes a complete meal combo and is sure to attract everybody.

Rotla ( Gujarati Recipe), Bajra Na Rotla Recipe recipe - How to make Rotla ( Gujarati Recipe), Bajra Na Rotla Recipe

Preparation Time:    Cooking Time:    Total Time:     Makes 6 rotlas
Show me for rotlas

Ingredients

2 cups bajra (black millet) flour
salt to taste
bajra (black millet) flour for rolling
melted ghee for brushing

For Serving
garlic chutney
jaggery
ghee

Method
    Method
  1. Sieve the flour and salt together in a deep bowl.
  2. Add enough lukewarm water and knead into a semi- soft dough. Keep kneading for 3 to 4 minutes or till the dough is very smooth.
  3. Divide the dough into 6 equal portions.
  4. Roll a portion of the dough into a 125 mm. (5") diameter circle, using a little bajra flour for rolling.
  5. Heat a non-stick tava (griddle) on a high flame and when hot, place the rotla gently over it.
  6. Cook it till small blisters appear on the surface. Turn over the rotla and cook for a few more seconds.
  7. Cook it on an open flame till it puffs up and brown spots appear on both the sides.
  8. Repeat with the remaining dough portions to make 5 more rotlas.
  9. Serve immediately with garlic chutney, jaggery and ghee.
Nutrient values (Abbrv) per rotla
Energy138 cal
Protein3.7 g
Carbohydrates21.6 g
Fiber3.6 g
Fat4.1 g
Cholesterol0 mg
Sodium3.5 mg
Rotla Video, Bajra Na Rotla, Gujrati Rotla by Tarla Dalal
Rotla ( Gujarati Recipe), Bajra Na Rotla Recipe with step by step photos

Like Rotla, Bajra Na Rotla

  1. Like Rotla, Bajra Na Rotla then check out our Indian rotis made with Bajra flour. Bajra flour is high in protein and is a complete protein for vegetarians when combined with dal. So as a Vegetarian, include bajra in your diet. See our popular Bajra rotis below.

For the dough of bajra rotla

  1. To prepare the bajra na rotla, we first need to make a dough. For making the dough of Bajra rotla, place a sieve on a deep bowl.
  2. Put the bajra flour on the sieve. Bajra flour is good for heart, diabetes and cholesterol. The flour is gluten-free and also, helps relieve constipation. 
  3. Now sieve the flour and salt together in the bowl.
  4. Also, add salt to taste.
  5. Gradually, add lukewarm water. You can even make use of warm milk to knead the dough. The addition of lukewarm water/milk makes the dough pliable and soft which helps in making the rotla easily.
  6. Knead into a semi- soft dough.
  7. Keep kneading for 3 to 4 minutes or till the dough is very smooth. Bajra flour is gluten-free hence, you need to knead it very well till the dough is soft.

For Making Bajra Ka Rotla

  1. For Bajra Na Rotla, divide the prepared dough into 6 equal portions.
  2. Flatten all the dough balls between your palm and keep aside. The dough balls should be smooth without any cracks. If required, you can apply some water on your palms and then shape them.
  3. Dip a portion into the dry bajra flour. Remove excess flour.
  4. Roll a portion of the dough into a 125 mm. (5") diameter circle, using a little bajra flour for rolling. Also, you can use a greased plastic sheet to make the bajra rotla if you are not able to make the rotla on the rolling board.
  5. In the older times they would make the rotla by pressing it gently between the palms and sometimes even by pressing it on the rolling board. Making bajra na rotla with hands calls for some practice though. You can learn the technique by watching our video https://www.youtube.com/watch?v=Tcn3kBcsHys.
  6. Heat a non-stick tava (griddle) on a high flame and when hot, place the rotla gently over it. Apply water with your palms on the upper side of the rotla. and let it cook. Traditionally, the bajra na rotla were prepared on a chulha over a tavdi. In few households, they still make use of a tavdi (clay tava) to get that authentic flavor from the bajra na rotla.
  7. Turn over the rotla and cook for a few more seconds.
  8. Cook Bajra Na Rotla on an open flame till it puffs up and brown spots appear on both the sides.
  9. Repeat with the remaining dough portions to make 5 more bajra na rotlas. Bajra na Rotla must be served immediately, if it cools down, it will feel very hard and dry.
  10. Serve the Gujarati Bajra Na Rotla immediately with garlic chutney, jaggery and ghee. If you have you can smear some homemade safed makhan on top of garam bajra na rotla. Also,Bajra Na Rotla tastes delicious with ringana no olo (baingan bharta) and makes for a perfect meal with chaas during the winters.

Reviews

Rotla ( Gujarati Recipe), Bajra Na Rotla Recipe
 on 31 Dec 18 06:54 PM
5

Rotla ( Gujarati Recipe), Bajra Na Rotla Recipe
 on 30 Jun 17 07:51 PM
5

Tarla Dalal
15 Sep 18 09:51 AM
   thanks for the feedback..
Rotla ( Gujarati Recipe), Bajra Na Rotla Recipe
 on 11 Jun 17 10:45 AM
5

Tarla Dalal
12 Jun 17 10:13 AM
   Hi Dhananjay, we are delighted you liked the Rotla recipe.
Rotla ( Gujarati Recipe), Bajra Na Rotla Recipe
 on 28 Sep 16 11:19 AM
5

Bhakri is a simple recipe to follow and i have it with any dal on a daily basis.
Rotla ( Gujarati Recipe)
 on 30 Dec 15 03:00 PM
5

Rotla ( Gujarati Recipe)
 on 24 Sep 15 01:32 PM
5

Making rotla is an art. I tried many times but couldn''t get perfect results. I tried this recipe then and it turned out awesome. The bajra rotla tastes awesome with jaggery and ghee.
Rotla ( Gujarati Recipe)
 on 17 Aug 15 04:59 PM
5

Rotla.. i was searching for this bajra recipe of rotla.. as everyone does not know how to make it.. but now i have learnt how to make it.. and my familky just enjoys this with garlic chutney or with any subzi.. it taste best when it is hot and straight out from the flame. super delicious..