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Marua roti

AI-drafted · awaiting admin review

Flatbread of finger millet flour, eaten in winter and on the eve of the Jitiya fast.

Region: BiharOccasion: Winter; the night before the Jitiya fastTime: 30 minServes: 4Vegan

Ingredients

  • 2 cups marua (ragi / finger millet) flour
  • About 1 cup hot water
  • A pinch of salt
  • Ghee to serve (optional)

Method

  1. Add hot water little by little to the flour and salt, mixing with a spoon. Knead into a smooth dough while warm.
  2. Divide into balls. Pat each between wet palms, or roll between two sheets, into a thick round.
  3. Cook on a hot tawa for 2 minutes on each side.
  4. Finish over a direct flame, if you like, until it puffs.
  5. Serve hot with ghee, saag or chutney.

History

Finger millet was a staple grain in parts of Bihar before rice and wheat spread widely, and is again promoted as a nutritious millet.

Significance

Before the Jitiya fast for the long life of their children, many mothers in Bihar eat marua roti with noni saag, and in Mithila also fish.

Sources