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