Kodo ko Roti (Millet bread)
Millet is a good source of manganese, magnesium, and phosphorus. A cup of cooked millet contains 19% of the daily value of magnesium, which is a cofactor for more than 300 enzymes, including those related to the use of glucose and insulin secretion. Phosphorus provided by millet contributes to cell repair of the body. It contains a good source of fiber, vitamins, and minerals and produces metabolic results.
Since millet is naturally sweet, there is no need to add sugar for sweetened roti. Roti making does not destroy the nutritious value of millet, but it provides a different taste for those who do not like dhido.
- Flour: 1 cup
- Salt or sugar: to taste
- Vegetable oil: 1 tablespoon
- Water: for a batter
- Make a thick batter with water and salt or sugar.
- Spread in a flat pan, putting a little oil.
- Cook by covering, simmering and flipping two sides.
- Serve with Chatani.
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