Kodo ko Roti

To make Kodo ko Roti, start by mixing 500 g of millet flour with 1000 mL of water to create a smooth batter. Heat a non-stick pan and add a little ghee. Pour about 2 ounces of the batter onto the pan, spreading it evenly with a ladle. Cook on low heat until the bottom is set, then flip and cook the other side, adding a few drops of ghee for flavor. Serve hot with timoor pickle or your favorite Nepali salsa.

Yes, Kodo ko Roti is a great option for gluten-free diets as it is made entirely from millet flour, which is naturally gluten-free. This makes it a healthy choice for those with gluten sensitivities or celiac disease.

If you need a substitute for ghee in Kodo ko Roti, you can use coconut oil or olive oil. Both options will provide a different flavor profile but will still help in cooking the roti effectively. For a dairy-free option, coconut oil is particularly recommended.

To store leftover Kodo ko Roti, let it cool completely, then wrap it in plastic wrap or place it in an airtight container. You can keep it in the refrigerator for up to 3 days. To reheat, simply warm it on a pan or in the microwave until heated through.

Kodo ko Roti pairs beautifully with timoor pickle or any Nepali salsa. You can also enjoy it with lentil soup (dal), vegetable curries, or yogurt for a complete meal. The mild flavor of the roti complements spicy and tangy dishes perfectly.