
Bajra Roti, No-Crack Method
The hot-water dough trick that finally stopped my bajra rotis from cracking at the edges.

The hot-water dough trick that finally stopped my bajra rotis from cracking at the edges.

Foxtail millet holds its shape like good basmati, which makes it the millet for pulao.

Peppery, ghee-laden comfort food, little millet slips into pongal so naturally nobody notices the rice is gone.

The classic first food, done properly: sprouted flour, slow stirring, no lumps. (For infants, always introduce new foods with your pediatrician's guidance.)

This is the recipe that converted our household to millets. Soft, comforting, one-pot, and the leftovers reheat better than rice khichdi ever did.

A crisp, golden dosa with no rice at all. The batter ferments overnight exactly like the classic version.

One fermented weekend version, one instant weekday version, same deep, earthy ragi flavour.