Kodra roti
AI-drafted · awaiting admin review
A dark, wholesome flatbread of finger millet (kodra or ragi), traditional food in the hill villages of Himachal Pradesh.
Region: Himachal Pradesh (Shimla, Mandi, Chamba, Kullu and Sirmaur)Occasion: Everyday meals, especially in winterTime: 30 minServes: 4Vegan
Ingredients
- 2 cups finger millet (kodra) flour
- ½ cup wheat flour (optional, for easier rolling)
- Warm water as needed
- A pinch of salt
- Ghee for serving (optional)
Method
- Mix the flours and salt and knead with warm water into a soft dough, a little at a time.
- Divide into balls. Pat each between wet palms, or roll between two sheets, into a thick round.
- Cook on a hot griddle, turning once, until both sides have brown spots.
- Press the edges with a cloth so the roti cooks through.
- Serve hot with ghee, saag or curd.
History
Finger millet grows well on the dry terraces of the hills and was a staple grain in Himachal Pradesh before wheat and rice became common.
Significance
Kodra is being revived as a healthy millet, especially after the International Year of Millets 2023.