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The year of millets is here! More often, millet rotis or millet cakes tend to take on a hard, chewy texture when cooled down or not cooked correctly. This might pose as a challenge for someone who has just begun their journey on the road to wellness. If you’re a baker and are enthusiastic about creating healthier options in the kitchen, we’ve put down a list of three solid alternatives that work like a charm for anything from cakes, rotis, pastries and even pie crusts.
Buckwheat Flour [Kuttu ka Aata]
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Along with almond flour, buckwheat flour is known to be one of the best gluten-free swaps for baking. While the darker variety of buckwheat flour should be just fine, the lighter coloured variation is better in taste and flavour. Unlike ragi or jowar which might be too heavy for baking, resulting in a denser crumb, buckwheat flour yields a lighter, fluffier tea cake or crepe. Buckwheat flour is magnesium-rich and aids in relaxing the muscles, thereby helping in easing stress. It is also rich in fibre, which makes it easier to digest and control blood sugar levels.
Barnyard Millet [Bhagar]
Bhagar or sama ke chawal, can be touted as the homegrown equivalent to quinoa. Closer to home, this grain makes for a fantastic alternative to rice and can also be eaten while fasting during occasions like Navratri or Paryushan. Unlike most millets that could turn soggy or sticky when cooked, barnyard millet turns fluffy when cooked, making it ideal to eat instead of rice. Barnyard millets are a great source of protein, iron and calcium and a cheaper option in comparison to quinoa.
Amaranth Flour [Rajgira]
Most millet rotis tend to be doughy or too dry, making them difficult to make palatable. Rajgira flour bhakris, rotis or puris are perfect and make the fluffiest rotis and soft bhakris. Amaranth flour is also full of micronutrients, fibre and proteins. It also earns bonus points because of how little water the crop uses up while being cultivated, thereby making it good for the environment. For anyone with a high gluten tolerance or celiac disease, amaranth flour rotis or parathas make for a great meal option.
