Roat ~ Uttarakhand

by - May 01, 2014

   
Roat  ~ Uttaranchal

         Uttarakhand formerly Uttaranchal, is a state in the northern part of India. It is often referred to as the Land of Gods, due to the many holy Hindu temples and cities found throughout the state, some of which are among Hinduism's most spiritual and auspicious places of pilgrimage and worship. Known for its natural beauty and wealth of the Himalayas, the Bhabhar and the Terai, the state was carved out of the Himalayan and adjoining north-western districts of Uttar Pradesh on 9 November 2000, becoming the 27th state of the Republic of India.  It borders the Tibet Autonomous Region on the north, Nepal on the east and the Indian states of Uttar Pradesh to the south, Haryana to the west and Himachal Pradesh to the north west.

          Roat is a traditonal Garhwali dish prepared during marriages and other family or religious functions. Even though it is a festival dish, it is so easy to prepare and it is very similar to kothumai inippu adai. now let see the recipe.

Preparation time: 15 minutes
Cooking time: 20 ~ 25 minutes
Serves 16 ~ 18  Roat
Recipe Source from here

Ingredients:
2 cups whole wheat flour
1/2 cup milk
1/2 cup ghee
1 tsp fennel seeds
1 tsp green cardamom
1 cup jaggery
1 cup water
Roat  ~ Uttaranchal

Method:
1. Heat jaggery and water in a pan until jaggery dissolve. Filter the jaggery mixture through a strainer and remove the dirt. Keep the filtered jaggery mixture aside.
2. In a mixing bowl, mix  whole wheat flour,  2 tsp of ghee, fennel seeds, cardamom powder, milk together. Then add jaggery mixture and knead it in to smooth dough.
3. Divide the dough in to equal no of balls and roll it in to circles with rolling pin.
4. Heat a griddle or tawa,  Place rolled dough on it and cook on the both sides till see brown spot on it. Grease with ghee on both the side and serve warm.

Roat  ~ Uttaranchal


 Print Here
Roat
Preparation time: 15 minutes
Cooking time: 20 ~ 25 minutes
Serves 16 ~ 18  Roat
Recipe Source from here

Ingredients:
2 cups whole wheat flour
1/2 cup milk
1/2 cup ghee
1 tsp fennel seeds
1 tsp green cardamom
1 cup jaggery 
1 cup water 

Method:

1. Heat jaggery and water in a pan until jaggery dissolve. Filter the jaggery mixture through a strainer and remove the dirt. Keep the filtered jaggery mixture aside.
2. In a mixing bowl, mix  whole wheat flour,  2 tsp of ghee, fennel seeds, cardamom powder, milk together. Then add jaggery mixture and knead it in to smooth dough.
3. Divide the dough in to equal no of balls and roll it in to circles with rolling pin.
4. Heat a griddle or tawa,  Place rolled dough on it and cook on the both sides till see brown spot on it. Grease with ghee on both the side and serve warm.

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7 comments

  1. Roat looks fabulous, can munch some anytime;

    ReplyDelete
  2. so authentic and yummy!!! love the clicks as usual..

    ReplyDelete
  3. Same pinch! lovely presentation!

    ReplyDelete
  4. roat looks like a lovely snack. perfect

    ReplyDelete
  5. Nice sweet roti.. Love the lighting in the second picture.

    ReplyDelete
  6. Delicious roat. Love your pictures

    ReplyDelete

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