This is an archive article published on December 17, 2015

These versions of your everyday rotis are healthier and equally tasty

Low on calories, multigrain rotis are a healthy alternative to wheat flatbreads.

4 min readMumbaiDec 17, 2015 06:42 PM IST First published on: Dec 17, 2015 at 06:38 PM IST
While every state has its own version of the roti, the staple wheat roti is slowly being replaced with rotis made using millet flours (such as rye, which is pictured above) by those on a calorie watch.

The roti, whose origins have been traced to the vedic era, has been eaten, blessed and celebrated across the country. While every state has its own version of the roti — for example, the rice flour-based akki roti in Andhra Pradesh, the bajra rotlo in Gujarat, and the tikkar made in Rajasthan with maize flour — the wheat roti, which is a staple in most Indian households, is slowly being replaced with rotis made using millet flours by those on a calorie watch.

Plant physiologist and cookbook ninja G Padma Vijay explains in her recently released book, ‘Indian Breads – A Comprehensive Guide to Traditional and Innovative Indian Bread’, that unleavened rotis are made with pearl millet or bajra in Maharashtra, Gujarat, Rajasthan and Karnataka. “Flatbreads made from millets are healthier than those made with refined flour. This is because they are wholegrains and hence have more nutritional value since the bran, germ and endosperm are intact,” says Vijay.

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