Bajre ki Roti aur Papite ki Chutney

About Bajre ki Roti aur Papite ki Chutney

Ingredients

• Pearl millet flour (bajre ka atta) 1 cup
• Whole wheat flour (gehun ka atta) 1 cup
• Salt to taste
• Fenugreek seeds (methi dana) ½ tsp
• Papite ki chutney
• Raw papaya (papita), peeled, boiled and grated 1 cup
• Oil ½ tbsp
• Ginger, finely chopped 1 tsp
• Salt to taste
• Lemon juice ½ tbsp
• Onion seeds (kalonji) ½ tsp

How to Make Bajre ki Roti aur Papite ki Chutney (Stepwise Photos)

Method

1. Dry roast fenugreek seeds in a non-stick pan till crisp.
2. Heat oil in another non-stick pan, add ginger and saute till browned.
3. Add raw papaya, salt, lemon juice and ¼ cup water and let it cook on medium heat.
4. Take pearl millet flour, wheat flour and water in a bowl, knead into firm dough. Add fenugreek seeds and knead again.
5. Divide the dough into equal balls and roll out each ball into a roti.
6. Heat a non-stick tawa, place the rotis on it, one at a time, and cook turning sides till evenly cooked and lightly browned on both sides.
7. Arrange them on a serving platter.
8. When the papita mixture reaches chutney consistency, add onion seeds and mix well. Turn off the heat.
9. Transfer the papita chutney into a serving bowl and serve with hot bajra roti.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps