Millets are small-seeded grasses that are hard and grow well in dry zones. They are highly nutritious, non-glutinous and non-acid forming foods. Hence they are soothing and easy to digest. Compared to rice, especially polished rice, millets release lesser percentage of glucose and over a longer period of time, this lowers the risk of diabetes.
When I heard first about this power packed grains in our Foodie group, I did not know anything about its benefits, gradually started my experiments and today I am using this grain almost every day in my cooking, in one form or the other.
Here I have taken pearl millet (bajra) flour and finger millet (ragi) flour. You can take any flour of your choice.
Pearl millet /Bajra flour – 1 cup
Finger millet /Ragi flour – 1 cup
Whole wheat flour – to knead
Water – 3 cups
Oil- 1 tsp
-Take one microwave bowl, pour water, salt, oil and keep it in a microwave for 1 minute. Alternatively, you can use stove top too.
-Now add millet flours, mix and cook. When it looks like porridge, remove from the heat or microwave.
-After it cools a bit, add required amount of whole wheat flour and knead it further to make a firm dough.
-Now take lemon sized dough, make circular discs like a Chapati by using rolling pin.
-Heat roti tawa, cook these discs on both the sides and hold this into a flame, this will puff like a whole wheat phulka. Stalk these one above the other and keep it in a lined hot case.
-Enjoy these phulka with any gravies or side dishes.