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
- Mix the flour and salt. Add warm water little by little and knead into a soft dough.
- Divide into balls.
- Pat each ball into a thick round between wet palms or on a banana leaf.
- Cook on a hot griddle until the base is firm, then flip and cook the other side.
- 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.