Marua(Raagi Flour) ke Roti

Raagi is well known as Marua in northern Bihar. The flour is of black color and mainly eaten by labouring farmers in the villages due to it’s higher nutritional contents and slow digestive qualities. It has high levels of dietary fibres and is considered perfect for cleansing the digestive system. This is mandatory to prepare Marua rotis on "Jeetiya" day in Mithila region and almost all the parts in northern Bihar.

Material Required (Serving 2-3 people)

1. Raagi Flour – 500 gms

2. Ghee – 100 Grams

Preparation Steps:

1. Take some water (about 2 cups) in a vessel and let it warm.
2. Keep adding raagi flour to it with continuous mixing to avoid lump formation.
3. Keep mixing till the dough is ready with the water no longer visible.
4. Make small balls of approximately palm size from the dough in the warm condition.
5. Now roll the rotis using a flat plate and rolling pin of the size of pancake – use dry flour to avoid sticking
6. Place a flat pan on stove and let it warm for sometime.
7. Place the rolled rotis on it and warm both sides for approximately 2-3 mintues each.
8. Add 2 spoonful of ghee on the periphery of the rotis and turn it both sides.
This roti is ready to be served. Similarly, the above ingredients would be sufficient to make about 12-15 rotis. Serve when still hot.

Things to Take Care of:1. Start with sufficient amount of water but not too much of it as it will make the dough too thin.
2. Keep mixing the raagi flour properly to avoid any lumps.
3. Use dry flour in right quantity while rolling to avoid sticking to the flat plate.
4. Place raw roti on the pan only after warming.
6.Keep turning the rotis, else the side my turn black.