Bajra Roti with Dal (Home-Style)
30 minutes
55 reads
About Bajra Roti with Dal (Home-Style)
Thick, wholesome pearl millet rotis served with a simple everyday dal - a traditional combination eaten across Rajasthan and Gujarat for generations.Bajra is rich in fibre, iron and complex carbohydrates that digest slowly and keep you full for a long time. This home-style version keeps the dal light and the rotis oil-free, making it one of the most nourishing dinners in the plan.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
For the Bajra Roti
- 1 cup Bajra Flour Pearl millet flour
- 1/2 teaspoon Salt Or as required
- 1/2 cup Water Hot water works best for binding bajra dough
For the Dal
- 1/2 cup Toor Dal Washed and soaked for 20 minutes
- 1 Tomato Roughly chopped
- 1/4 teaspoon Turmeric Powder
- 3/4 teaspoon Salt Or as required
For the Dal Tadka
- 1 teaspoon Oil
- 1/2 teaspoon Mustard Seeds
- 1/2 teaspoon Cumin Seeds
- 3 Garlic Clove Thinly sliced
- 1 Red Chilli Dried
- 1 pinch Asafoetida Hing
- 2 tbsp Coriander Leaves Finely chopped, for garnish
Instructions
Cooking the Dal
- Pressure cook toor dal with tomato, turmeric, salt and 1.5 cups water for 3 to 4 whistles on medium heat. Once pressure releases, mash the dal well until smooth. Adjust consistency with water if needed and keep warm on low heat.
Making the Bajra Dough
- Add bajra flour and salt to a bowl. Pour hot water gradually while mixing with a spoon. Once cool enough to handle, knead into a smooth firm dough. Bajra dough does not have gluten so it will be denser than wheat dough - this is normal. Divide into equal portions and keep covered.
Shaping and Cooking the Rotis
- Take one portion of dough and flatten it between your palms into a rough circle. Place on a lightly floured surface and pat gently with your fingers to shape into a round of medium thickness. Bajra dough cracks easily - press any cracks back together as you shape.
- Heat a tawa on medium heat. Place the bajra roti carefully on the tawa. Cook for 2 minutes until the base looks dry and set. Flip and cook the other side for 2 minutes.
- Transfer directly to an open flame for a few seconds on each side until light brown spots appear and the roti is cooked through. Repeat for remaining portions.
Finishing the Dal Tadka
- Heat oil in a small pan on medium-high heat. Add mustard seeds and cumin seeds together and let them splutter. Add sliced garlic and cook for 30 seconds until light golden. Add dried red chilli and a pinch of hing.
- Pour the tadka over the dal immediately. Stir once, taste for salt and garnish with fresh coriander leaves. Serve hot alongside the bajra rotis.
Recipe Notes
Good To Know
Bajra is a powerhouse millet - rich in iron, magnesium and slow-releasing carbohydrates. It keeps blood sugar stable and hunger controlled for hours. This combination with dal makes it one of the most protein and fibre-rich dinners in the plan.How to Use in the Meal Plan
Serve 2 bajra rotis with one bowl of dal as your dinner. Add a small bowl of curd on the side if the meal feels dry. This is a filling dinner that is also easy on digestion.Expert Tips
Always use hot water to make bajra dough - it binds far better than cold water and reduces cracking while shaping. Shape the rotis by hand patting rather than rolling as bajra dough tears easily under a rolling pin. Cook immediately after shaping as the dough dries out quickly.Serving Suggestion
Serve the rotis hot straight from the flame. A small dollop of ghee on the roti is traditional and a very small amount is acceptable within the plan. A bowl of plain curd on the side completes the meal.Storage Instructions
Bajra rotis are best eaten fresh and hot. They harden quickly on cooling. The dal keeps well in the refrigerator for up to 2 days - reheat gently with a splash of water.Related Posts You May Like
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Recipe Nutrition
Calories: 600kcalCarbohydrates: 109gProtein: 23gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 1507mgPotassium: 626mgFiber: 7gSugar: 4gVitamin A: 762IUVitamin C: 43mgCalcium: 101mgIron: 12mg
