Mandua roti
AI-drafted · awaiting admin review
A dark, wholesome flatbread of finger millet (mandua), eaten with ghee, jaggery or greens across Uttarakhand.
Region: UttarakhandOccasion: Everyday meals, especially in winterTime: 30 minServes: 4Vegan
Ingredients
- 2 cups mandua (finger millet) flour
- ½ cup wheat flour (optional)
- Warm water as needed
- A pinch of salt
- Ghee and jaggery or hill salt (pisyun loon) for serving
Method
- Mix the flours and salt and knead with warm water into a soft dough.
- Divide into balls and pat between wet palms into thick rounds.
- Cook on a hot iron griddle, turning once, until firm with brown spots.
- Put the roti directly on the flame for a few seconds to puff slightly.
- Serve hot with ghee and jaggery, kafuli, or pisyun loon.
History
Mandua has been grown on the terraced fields of Uttarakhand for centuries as part of mixed farming, and was the daily grain of many hill villages.
Significance
Uttarakhand mandua now carries a GI tag, and the grain has found a new market as a healthy millet.