Perhaps you have heard of the MAITRI Chain? If not let me explain a little, the MAITRI chain is a network of cooks, who reside in the USA or Canada, linked together by a small box of food, the allure of the unknown and friendship.
We are linked together through our hosts, Priya and Reshmi, two bloggers who wanted to spread a little joy. Through the chain Rajyalakshmi Immaneni and I were linked together. Raji promptly sent me the mystery ingredient along with a beautiful wall plaque that captures the spirit of the MAITRI chain perfectly.
I must admit that Raji has been patiently waiting for me to write this post, I had been away for a few weeks and then had trouble identifying the mystery ingredient. She has given me many hints, some of which are that it is a millet like grain widely used in India, that it is used to make rotis and that it started with the letter S.
My first guess was ragi flour...wrong!! Following Raji's suggestion, I googled "flours used for rotis" and found there were many different flours. At that point I decided I would just make the rotis (since I knew from one hint that it could be made into rotis) and let the readers help me out with the ingredient. I am wondering if it is Sorghum flour...what do you all think?
To make the rotis I mixed together the flour and enough warm water to make a firm dough. Then it was kneaded until smooth. I let the dough rest for about 15 minutes.
Time to roll out the dough. My dough didn't hold together well, it was similar in texture to rice rotis. Because first, I am not the best roti maker and second because I am somewhat lazy and it was easy, I coated the dough in chapati flour and pressed it between a sheet of wax paper and then rolled it out. Carefully I peeled the wax paper from the roti, one side at a time and put it on the hot penam (pan).
The first roti dried out on top while the bottom was cooking so before flipping the second roti I sprayed it with a little water, that helped quite a bit and prevented the cracks that the first roti had.
As you can see my rotis have their own unique style and hardly resemble the nice round rotis I get from the market. Looks aren't everything though, it's what's inside that counts (anyway that's what Mom always told me). The rotis were very tasty and I would definetly make them again. So now I just need confirmation...was it Sorghum flour Raji???
If you would like more info about participating in the MAITRI Chain you can contact Priya or Reshmi through either of these links: http://mharorajasthanrecipes.blogspot.com/2011/03/maitri-friendship-chain.html or http://rasoithekitchen.blogspot.com/2011/03/barley-flour-cake-with-chocolate.html
We are linked together through our hosts, Priya and Reshmi, two bloggers who wanted to spread a little joy. Through the chain Rajyalakshmi Immaneni and I were linked together. Raji promptly sent me the mystery ingredient along with a beautiful wall plaque that captures the spirit of the MAITRI chain perfectly.
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| Thank YOU Raji! |
My first guess was ragi flour...wrong!! Following Raji's suggestion, I googled "flours used for rotis" and found there were many different flours. At that point I decided I would just make the rotis (since I knew from one hint that it could be made into rotis) and let the readers help me out with the ingredient. I am wondering if it is Sorghum flour...what do you all think?
To make the rotis I mixed together the flour and enough warm water to make a firm dough. Then it was kneaded until smooth. I let the dough rest for about 15 minutes.
Time to roll out the dough. My dough didn't hold together well, it was similar in texture to rice rotis. Because first, I am not the best roti maker and second because I am somewhat lazy and it was easy, I coated the dough in chapati flour and pressed it between a sheet of wax paper and then rolled it out. Carefully I peeled the wax paper from the roti, one side at a time and put it on the hot penam (pan).
The first roti dried out on top while the bottom was cooking so before flipping the second roti I sprayed it with a little water, that helped quite a bit and prevented the cracks that the first roti had.
As you can see my rotis have their own unique style and hardly resemble the nice round rotis I get from the market. Looks aren't everything though, it's what's inside that counts (anyway that's what Mom always told me). The rotis were very tasty and I would definetly make them again. So now I just need confirmation...was it Sorghum flour Raji???
If you would like more info about participating in the MAITRI Chain you can contact Priya or Reshmi through either of these links: http://mharorajasthanrecipes.blogspot.com/2011/03/maitri-friendship-chain.html or http://rasoithekitchen.blogspot.com/2011/03/barley-flour-cake-with-chocolate.html
Mystery roti looks delicious.
ReplyDeletetotally new ingredient.u tried hard.hats off.
ReplyDeleteheard about this flour nancy- yet to try though! they have come out good and yes ehat's in counts !
ReplyDelete