Recipe for a Special Seasonal Item Made Healthy with Sprout Millet
Remove the skin and cut the mango into small pieces and use the pulse mode in the mixie to make the pulp of it. Transfer the mango pulp to a bowl and keep it aside.
Take the millet flour and coconut in a wide bowl and mix them to a nice batter adding a little water.
Now, add the mango pulp and salt and combine well.
If adding palm jaggery, powder it and add to the batter and mix evenly. The batter is ready for making roti.
Heat the tawa in medium flame and take a handful of the batter and spread it over in a circle. Use some oil or ghee so that the batter is not sticky to your hand.
Sprinkle oil or ghee and turn the roti and cook for a few more minutes. Once the roti is cooked well both sides transfer to a plate.
Hot millet mango rotis are ready for serving.
Note: Instead of using pearl millet flour, you can sprout the millet and then grind it in a mixie for a still better experience and nutrition.
Side dish: You don’t need any side dish for this roti, as you are adding palm jaggery! Tomato Kara Chutney will also be a good choice for this roti.
You should be careful while spreading the batter on the tawa. You may also use the banana leaf or any non-sticky paper to spread the batter and then transfer to the tawa.
