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Kodo ko roti (finger millet bread)

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A dark, thick flatbread of finger millet flour cooked on a griddle, a traditional food of farming families in the Sikkim hills.

Region: SikkimOccasion: Breakfast and everyday mealsTime: 30 minServes: 4Vegan

Ingredients

  • 2 cups finger millet (kodo) flour
  • About 1 cup warm water
  • A pinch of salt
  • Oil for cooking (optional)

Method

  1. Mix the flour and salt. Add warm water little by little and knead into a soft dough.
  2. Divide into balls.
  3. Pat each ball into a thick round between wet palms or on a banana leaf.
  4. Cook on a hot griddle until the base is firm, then flip and cook the other side.
  5. Serve hot with achar, gundruk or a vegetable curry, or with tea.

History

Finger millet grows on the terraced slopes of Sikkim and was a staple grain in the hills before rice became common.

Significance

Kodo ko roti is filling and nutritious, and finger millet is one of the nutri-cereals promoted by the Government of India. Sikkim’s organic millet is now sold beyond the State.

Sources