Ajwain - also known as carom seeds, caraway seeds or bishop's weed. Along with adding a nice peppery flavor, it also aids digestion. It's a simple recipe with very few ingredients but it does need some practice to make it right since its a gluten-free flour roti.

Here, I have compiled some of the personal favorite and popular choices at my home as well as some that are unique, yet form a significant part of Indian cuisine. This makki ka dhokla recipe is vegetarian and can be easily made gluten-free. You can also easily double or triple it. Ingredients Happy to share those with you today so you can make the perfect Makki ki Roti the very first time! Recipe Ingredients

Nutritional benefits of makki ka atta : Maize kernel is an edible and nutritive part of the plant. The table below gives the nutritional benefits of maize. They also prevent the symptoms of rheumatism because they are believed to improve the joint motility. Corn flour and makki ka atta are two different types of flour that are commonly used in Indian cuisine. Corn flour is made from finely ground corn kernels, while makki ka atta is made from whole wheat flour that has been roasted and then ground. For that charred tandoor look, transfer the cooked rotis directly on to heat and roast both sides until they are slightly charred. Do not overroast. They will turn hard. (this step is optional) Mix makki ka atta, salt and vegetable oil in a bowl with your fingertips till everything is nicely combined.

While the usual use of flours in India is majorly in making our everyday flatbreads like roti, phulka, poori and parathas at home, there are many other dishes where these flours are used. The ratio is typically 1:1 for mustard greens to other greens combined. So for example, if you use 1 kg of mustard greens, use 1 kg of other greens in the following ratio - 0.5 kg of spinach, 0.25 kg of Bathua, and the remaining 0.125 kg each of methi and turnip leaves. Resistance starch (RS) content in maize is almost 39.4/100 g of RS, which produces short chain fatty acids in the large intestine reducing symptoms of diarrhoea, which altogether reduce the risk of cancer, atherosclerosis, and obesity-related complications.

Substitutions: To make it vegan, skip ghee and make the tadka in oil. Skip hing for gluten-free saag. Sarson on its own can be a bit bitter in taste hence it's cooked with other greens like Bathua (Chenopodium or pigweed) , spinach, methi (fenugreek leaves), and turnip leaves to balance the flavors.