📝 Ingredients & Quantities

Base Ingredients

• Bajra Flour (Pearl Millet Flour) – 1 cup
  Substitute: Jowar flour (lighter), Whole wheat + bajra mix (for beginners)

• Warm Water – ½–¾ cup, as needed
  Warms the grain, makes it pliable, improves digestibility

• Ghee – for smearing after cooking
  Substitute: Sesame oil (Vata), none for Kapha-reduction

• Salt – a small pinch (optional)

Spices You Will Need (Optional but Ayurvedically Recommended)

(All analyzed & balanced for doshas — use especially for Vata/Kapha balancing)

Cumin Seeds – ½ teaspoon
Rasa: pungent–bitter | Virya: heating | Vipāka: pungent
Aids digestion; reduces heaviness of millet

Ajwain (Carom Seeds) – ¼ teaspoon
Rasa: pungent | Virya: heating | Vipāka: pungent
Prevents gas; perfect for Vata & Kapha

Black Pepper – 1 pinch
Rasa: pungent | Virya: heating | Vipāka: pungent
Improves absorption; breaks stagnation

(These spices are optional, but very helpful since bajra can be heavy for some constitutions.)

🔥 Method of Preparation

• Add the bajra flour to a mixing bowl.
  If using spices, add cumin, ajwain, black pepper, and salt.

• Slowly pour warm water into the flour, a little at a time.
  Warm water helps bind bajra, which lacks gluten.

• Knead gently until a soft dough forms.
  It should be pliable, moist, and slightly warm to the touch.

• Cover and rest the dough for 5 minutes.
  This allows the millet to hydrate and become easier to roll.

• Take a small portion of dough (golf-ball size) and flatten between your palms.
  Dust with a little dry bajra flour if needed.

• Using your fingers or a rolling pin, press and shape into a small, thick roti.
  (Bajra is fragile — slow, gentle movements work best.)

• Heat a tawa or cast-iron pan on medium heat.

• Place the roti gently onto the hot pan.
  Allow it to cook until small bubbles form.

• Flip and cook the other side.
  Gently press the edges to help it puff.

• Apply a small amount of ghee after removing from the pan.
  (Skip ghee for Kapha-reducing versions.)

• Serve immediately while warm and soft.
  Millet roti hardens as it cools.

⚖️ Dosha Effects

🌿 Vata

• Very grounding and warming when eaten with ghee

• Add ajwain and cumin

• Serve with warm sabzi or dal

• Avoid eating cold

🔥 Pitta

• Neutral to slightly warming

• Reduce black pepper

• Serve with cooling curries (zucchini, asparagus, coconut-based)

🌱 Kapha

• Excellent for Kapha reduction

• Skip ghee and use dry heat only

• Add extra ajwain or black pepper

• Pair with light dals or spicy vegetable dishes