By Ranita Ray
Pic By: jodhpurianfoodblogger@Instagram
India and millet history dates back to Indian Bronze Age (4,500 BC) and has been recorded in Yajurveda scriptures. Millets rotis are pure desi delights to relish on Republic Day.
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It originates from Punjab and is made using kodra or kodo millet. It was once employed to prepare special kodre di churi for Lohri.
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The unleavened bread known as jolada roti is made from Indian sorghum bicolor, or Great Millet. North Karnataka regions enjoy it as a staple.
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In Maharashtra and Karnataka, jowar or sorghum millet, known as cholam, is used to prepare this flatbread. It demands skill to make them soft.
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It is made with pearl millet or bajra flour. A traditional flatbread for the winter, bajra roti is popular in Gujarat and Rajasthan.
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It hails from Karnataka and is more of a pancake or crepe than a typical flatbread. Finger millet or ragi is the main ingredient.
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