Kodo Roti
Veg
Vegan
A flatbread made from kodo millet (kodo/kodon) flour — slightly grey, denser, and more crumbly than wheat roti, with an earthy, subtly bitter flavour and excellent nutritional value. Kodo millet is one of the most drought-resilient crops grown in Jharkhand's tribal uplands and is eaten as the daily bread in areas where wheat does not grow well.
Cuisines
Malwi
Chhattisgarhi
Jharkhand
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | kodo millet |
| 1 cup | water |
| 1 cup | grated coconut |
| 1 small | onion, finely chopped |
| 2 tablespoons | coriander leaves, chopped |
| 1 teaspoon | cumin seeds |
| 2 tablespoons | oil |
| — | salt to taste |
| 1 teaspoon | green chili, finely chopped |
Instructions
- 1 Rinse the kodo millet thoroughly in water and soak it for 2-3 hours.
- 2 Drain the water and grind the soaked millet into a coarse batter using a grinder.
- 3 In a mixing bowl, combine the millet batter with grated coconut, chopped onion, coriander leaves, cumin seeds, green chili, and salt.
- 4 Mix all the ingredients well to form a thick batter.
- 5 Heat a non-stick pan or tawa and add a tablespoon of oil.
- 6 Pour a ladleful of the batter onto the pan and spread it evenly to form a thick roti.
- 7 Cook on medium heat until the bottom side turns golden brown, then flip and cook the other side.
- 8 Repeat the process with the remaining batter to make more rotis.
- 9 Serve hot with chutney or curry of your choice.
Tips
Ensure the batter is not too runny; adjust with water or coconut as needed for consistency.