Tuesday, December 1, 2009

Bajrichi Dushmi

A rustic flat-bread from my grandmother's kitchen.

Bajrichi Dushmi - (count 8)
बाजरी ची दशमी
Finger Millet Flatbread
2 cups bajari flour/baajriche peeth/bajra nu loat
salt to taste
1/2 tsp sugar or to taste
Lukewarm milk, as needed
Clarified butter/Ghee/Toop & jaggery
or Eggplant Bharit
or Garlic Chutney
1. Dry roast bajri flour on a low flame for 5 minutes.
2. Pour in a big plate or paraat.
3. Add sugar & salt.
4. Add tepid milk on need basis and knead a soft dough.

5. Make equal balls (about 8)
6. Roll into thin discs.

7. Roast on a pan till brown spots appear on both sides.

Note -
1. Knead the dough just before making dushmis. Do not knead it too much in advance.
2. Cover the dushmies in a clean, kitchen (cotton) napkin so they remain soft. Better yet, serve almost immediately after being made.
3. Bajri or finger millet has a distinct taste. So Aaji used to roast it lightly, especially if it is lying in the container for a long time and she also used to add a pinch of sugar to enhance the taste.
4. If you are trying it for the first time, you can use bajri flour and wheat flour in the equal propotion which will make rolling it easier.


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