This millet grows easily in all kinds of soils and gives a good yield even with minimum rain. The crop is resistant to pests and diseases and is ready to be harvested in three months.
Ingredients
Method
Heat water in an open vessel. Add salt to the flour and mix well. Slowly add warm water to the flour and mix constantly. Knead the mixed flour well to prepare a soft dough. Take a small amount of this dough and flatten it using your palms. Place it on a board and flatten it further with your hands. Remove the flat bread from the board and put it on a hot tava / flat pan. Sprinkle the roti with roasted sesame seeds and chilli seeds. Pat it well to make sure that the seeds stick on to the roti. Cook the roti on both sides by flipping it over a couple of times till brown spots appear on both sides. Serve the korale roti hot or warm, with groundnut chutney and butter. The rotis can be preserved and eaten for a week. If you want to store them for many days, dry them in sunlight.
— G Krishna Prasad, Director, Sahaja Samrudha Bengaluru, Karnataka
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