Barnyard Millet Roti

Barnyard millet is popularly consumed as rice, the following recipe describes procedure to make roti from sprouted whole grain barnyard millet.

  • Serves: 5 People
  • Prep Time: 34
  • Cooking: 34
  • Calories: 100
  • Difficulty: easy


  1. Barnyard millet
  2. Flour


  1. Soak barnyard millet seeds (along with husk, no need to dehusk) overnight.
  2. Drain the water and tie the seeds in a wet cloth and keep in a dark cool place to sprout for 24 hours.
  3. Later untie the cloth, spread the seeds, shade dry them for two days and later grind them to a fine flour in a flour mill.
  4. Take one cup flour, salt to taste and add some water to the dough in parts, begin to knead the dough.
  5. The final dough consistency should not be very soft or hard. While tawa is getting hot, start patting the dough ball into a flat round circle.
  6. Place roti on tawa, apply water to the top surface and cook on both sides till slightly crisp.
  7. Serve hot with junaka and green gram palya.

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