Tired of dry, crumbly rotis during your fast? Wish you could make perfectly soft, gluten-free flatbreads that don’t fall apart? This guide is for you. Learn to make delicious fasting rotis using a wholesome blend of millet, amaranth, and sago.
We share one simple secret ingredient—a game-changer that makes the dough incredibly easy to handle and the rotis unbelievably soft. Plus, discover our quick recipe for a zesty coconut-peanut chutney that completes the meal. Say goodbye to boring Upvas food! Ready to unlock the trick? Read the full article to find out.
Also Read – Make Perfect Sabudana Khichdi: Easy & Delicious (Fluffy & Non-sticky)
Ingredients:
- For the Flatbread (Roti):
- 2 cups of Barnyard Millet (Varai/Bhagar)
- 1/2 cup of Rajgira (Amaranth)
- 1/2 cup of Sago (Sabudana)
- 1 boiled potato (Grated)
- Green chilli paste (to taste)
- 2 tsp of roasted and crushed peanuts
- Salt to taste
- Water
- Optional: Cumin (Jeera) and Coriander (Kothimbir) if you eat them while fasting
- For the Chutney:
- 1/4 cup of dry coconut
- A pinch of sugar
- Salt to taste
- 3 tablespoons of roasted peanuts
- Green chillies (to taste)
- 1/2 inch ginger
- 1/2 Lemon Juice
- Optional: Ghee (clarified butter) and cumin for tempering
Also Read – Crispy Sabudana Thalipeeth: Your New Fasting Favourite
Instructions:
- To make the Flatbread (Roti):
- Prepare the Flours:
- Clean the barnyard millet, amaranth, and sago with a thin cotton cloth.
- Dry them under a fan.
- Grind all three ingredients together in a mixer by pulsing until they become a fine powder.
- Sift the mixture through a fine-mesh sieve to get a smooth flour.
- Prepare the Dough:
- In a bowl, grate the boiled potato.
- Add the green chilli paste, crushed peanuts, and salt to the potato.
- Gradually add the flour mixture to the potato mixture and mix well.
- The potato will help bind the flour. If needed, add a small amount of water to form a soft dough.
- Knead the dough until it is well combined and smooth.
- Shape the Flatbreads:
- Take small portions of the dough and roll them into smooth balls.
- Dust your rolling surface with a little of the prepared flour.
- Gently pat the dough balls with your hands to flatten them into thin rotis.
- If the edges crack, gently press them together with your fingers.
- You can also use a rolling pin.
- Cook the Flatbreads:
- Heat a griddle (tava) and lightly grease it with oil or ghee.
- Place the flattened roti on the hot griddle.
- Cook on medium heat until the bottom side is lightly browned.
- Flip the roti and cook the other side until it’s nicely browned and cooked through.
- The rotis will be soft.
- Once cooked, place them on a cotton cloth and cover them to keep them soft.
- Prepare the Flours:
- To make the Chutney:
- Blend the Ingredients:
- In a mixer grinder, combine the dry coconut, sugar, salt, roasted peanuts, green chillies, and ginger.
- Add the juice of half a lemon.
- Grind the mixture into a coarse paste.
- Optional Tempering:
- You can temper the chutney by heating a small amount of ghee and adding cumin seeds. Pour this over the chutney.
- Blend the Ingredients:
Also Read – Upvas Paneer Gravy: Fasting-Friendly & Flavour-Packed
Master Fasting Flatbreads & Chutney: You Won’t Believe How Easy!
Master gluten-free fasting flatbreads (roti) & zesty chutney. This easy recipe with millet & sago is perfect for Upvas.
Ingredients
For the Flatbread Roti:
- 2 cups of Barnyard Millet Varai/Bhagar
- 1/2 cup of Rajgira Amaranth
- 1/2 cup of Sago Sabudana
- 1 boiled potato Grated
- Green chilli paste to taste
- 2 tsp of roasted and crushed peanuts
- Salt to taste
- Water
- Optional: Cumin, Jeera and Coriander (Kothimbir) if you eat them while fasting
For the Chutney:
- 1/4 cup of dry coconut
- A pinch of sugar
- Salt to taste
- 3 tbsp of roasted peanuts
- Green chillies to taste
- 1/2 inch ginger
- 1/2 Lemon Juice
- Optional: Ghee (clarified butter) and cumin for tempering
Instructions
1) To make the Flatbread (Roti):
Prepare the Flours:
- Clean the barnyard millet, amaranth, and sago with a thin cotton cloth.
- Dry them under a fan.
- Grind all three ingredients together in a mixer by pulsing until they become a fine powder.
- Sift the mixture through a fine-mesh sieve to get a smooth flour.
Prepare the Dough:
- In a bowl, grate the boiled potato.
- Add the green chilli paste, crushed peanuts, and salt to the potato.
- Gradually add the flour mixture to the potato mixture and mix well.
- The potato will help bind the flour. If needed, add a small amount of water to form a soft dough.
- Knead the dough until it is well combined and smooth.
Shape the Flatbreads:
- Take small portions of the dough and roll them into smooth balls.
- Dust your rolling surface with a little of the prepared flour.
- Gently pat the dough balls with your hands to flatten them into thin rotis.
- If the edges crack, gently press them together with your fingers.
- You can also use a rolling pin.
Cook the Flatbreads:
- Heat a griddle (tava) and lightly grease it with oil or ghee.
- Place the flattened roti on the hot griddle.
- Cook on medium heat until the bottom side is lightly browned.
- Flip the roti and cook the other side until it’s nicely browned and cooked through.
- The rotis will be soft.
- Once cooked, place them on a cotton cloth and cover them to keep them soft.
2) To make the Chutney:
Blend the Ingredients:
- In a mixer grinder, combine the dry coconut, sugar, salt, roasted peanuts, green chillies, and ginger.
- Add the juice of half a lemon.
- Grind the mixture into a coarse paste.
Optional Tempering:
- You can temper the chutney by heating a small amount of ghee and adding cumin seeds. Pour this over the chutney.
