Millet is a decent wellspring of manganese, magnesium, and phosphorus. A cup of cooked millet contains 19% of the every day estimation of magnesium, which is a cofactor for in excess of 300 compounds, including those identified with the utilization of glucose and insulin emission. Phosphorus given by millet adds to cell fix of the body. It contains a decent wellspring of fiber, nutrients, and minerals and produces metabolic outcomes.
Since millet is normally sweet, there is no compelling reason to add sugar for improved roti. Roti making doesn’t obliterate the nutritious estimation of millet, however it gives an alternate taste to the individuals who don’t care for dhido.
Kodo Ko roti, a brisk ragi flour hotcake, filled in as breakfast. An ordinary flapjack produced using finger millet privately called Kodo in sikkim, presented with various assortments of pickles.
WHAT IS RAGI/KODO MILLET?
Ragi/Kodo or finger millet goes under gathering of millets. Ragi flour, a powdered type of ragi grain.
Millets, a gathering of oats which are generally minuscule in size, round fit as a fiddle. There are around 6,000 assortments of millet all through the world in various tones. Millets are without gluten and plentiful in B nutrients, calcium, iron, potassium, magnesium, and zinc. The wheat layers of millets are acceptable wellsprings of B-complex nutrients.
HOW TO MAKE KODO KO ROTI?
Kodo ko roti, basically ragi flapjack, is a speedy and simple formula to make. We need simply great quality ragi flour. Blend ragi flour, sugar and required water to a pourable consistency.
Warmth a tava, pour a spoon of hitter on the hot tava, spread it to make a round flapjack. Dab the edges with oil/ghee. Cook on the two sides until done. Serve it with a decision of pickle or chutney.
Equipment
- Bowl for blending the hotcake player
- Tava/Flat search for gold the hotcake
- Whisk, spatula and turner
Ingredients
- Flour: 1 cup
- Salt or sugar: to taste
- Vegetable oil: 1 tablespoon
- Water: for a player
Interaction
- Make a thick player with water and salt or sugar.
- Spread in a level container, putting a little oil.
- Cook by covering, stewing and flipping different sides.
- Present with Chatani.
