MANDUA KI ROTI

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Every thing about MANDUA KI ROTI ,ragi roti recipe :

Mandua ki roti is a simple and nutritious chapatti made of wheat flour, mandua flour. Mandua ki roti is staple food in many parts of north India especially from the Kumauni cuisine which is the food of the Kumaon region of Uttarakhand, India.

Kumaoni food is very simple but very nutritious completely suits the hard environment of Himalyas. Pulses like gehet are made into different preparations like ras-bhaat, chains, faanda and thatwaani all are unique preparations from the same pulse. Jholi or curry seasoned with curd.

Chudkani and jola made from bhatt pulses. Cereals like mandua with rice and wheat are popular. Meat dishes are also prepared which is similar to the way it is prepared in most of north India. Kumauni people exist in Uttar Pradesh especially Lucknow, Assam, Bihar, Delhi, Madhya Pradesh, Maharashtra and Punjab and some regions of Himachal Pradesh.

Mandua ki roti in Uttarakhand is the local term used for chapattis which are made from the cereal called Mandua. Mandua ki roti is one of the principal types of main courses native to this region and representative of the local cuisine. It is the staple dish hence it remains obvious that the stress is given on a wholesome healthy diet which is rich in carbohydrate and food value.

Mangua or ragi known as finger millet in English is an important minor millet grown in India. It is a staple food crop in many hilly regions of the country. It is one of the main cereal crops during monsoon season in some hill areas. In northern regions of India, these grains are eaten mostly in the form of chapattis where as in south India they are used in many preparations like cakes, puddings, sweets, etc.

Few of the very popular dishes made regularly are ragi laddu, ragi puttu, ragi java, ragi appamu, ragi malt (ambali) and ragi vada and so on….. The ragi millets are highly nutritious, non-glutinous and not acid forming foods. Hence they are soothing and easy to digest. They are considered to be the least allergenic and most digestible grains available.

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. Millets are particularly high in minerals like iron, magnesium, phosphorous and potassium. Finger millet (Ragi) is the richest in calcium content, about 10 times that of rice or wheat.

For preparing this healthy and nutritious Mandua ki roti, mix mandua flour and wheat flour well together and prepare stiff dough with water. Divide this into even sized balls and roll out into chapattis. Heat a griddle or tava and cook the chapatti on both sides on the fire.

Ensure that the chapattis are cooked well. Serve with milk and lots of white butter, ghee (clarified butter) or craft cheese. Do try this recipe which is different from your regular roti or chapatti and makes a nutritious and balanced food. Click on the below link for detailed recipe:

https://www.vahrehvah.com/mandua-ki-roti-recipe

Mandua ki roti or Mandua chapatti is simple chapatti which tastes delicious with any type of local dishes or curries. Uttarakhand is known for its characteristic food items, one of which is Mandua ki roti of Uttarakand. This roti is usually served as the main course.

In India, finger millet (locally called ragi) is mostly grown and consumed in Rajasthan, Karnataka, Andhra Pradesh, Tamil Nadu, Orissa, Maharashtra and Goa. Ragi flour is made into flatbreads, including thick, leavened dosa and thinner, unleavened roti. Ragi grain is malted and the grains are ground. This ground flour is consumed mixed with milk, boiled water or yoghurt.

In Andhra Pradesh Ragi Sankati (Telugu), which are ragi balls are eaten in the morning with a chilli, onions, sambar (lentil based stew) or meat curry and helps them sustain throughout the whole day. In Karnataka, ragi flour is generally consumed in the form of ragi balls (ragi mudde in Kannada).

The mudde is prepared by cooking the Ragi flour with water to achieve dough like consistency. Which is then rolled into 'balls' of desired size and consumed. Ghee with Huli, Saaru, Sambar or another chicken curry is generally served along with these balls. In India, Ragi recipes are hundreds in number and even common food stuffs such as dosa, idly and vada are made out of ragi.