Freshly Ground Emmer Wheat Drumstick Masala Atta | Khapli Atta | Low Gluten |Drumstick Leaves | Protein Rich
Made to Order
100% Organic
No Preservatives
Freshly Ground Emmer Wheat Drumstick Masala Atta | Khapli Atta | Low Gluten |Drumstick Leaves | Protein Rich
The drumstick tree or moringa tree is referred to as a miracle tree because its leaves, fruit, sap, bark, seeds and flowers have several uses and medicinal properties. It is nutritionally rich in vitamins A, C, B1 (thiamin), B2 (riboflavin), B3 (niacin), B6, folate, magnesium, iron, calcium, phosphorus and zinc. Drumstick leaves are loaded with amino acids – the building blocks of protein. They are also known to reduce inflammation.
We extend the benefits of dried moringa leaves in an atta form for your convenience in easy packs of 1 kg and 3 kg. Our signature masala will further lend a delicate aroma and flavour to your rotis, parathas or savoury crepes. The Millet Store Drumstick Leaves Masala Atta incorporates sharbati wheat, drumstick leaves, fenugreek and poppy seeds so that you can relish the best-quality preservative-free atta untouched by human hand and hygienically
packaged… just for you!
Ingredients
Instructions to Use
EMMER WHEAT DRUMSTICK MASALA ATTA
Ingredients
- 2 cups emmer wheat flour(drumstick masala atta): Emmer wheat flour combined with drumstick leaves and spices.
- 1 teaspoon salt: Adjust to taste.
- 1 tablespoon oil or ghee: Optional, for a softer texture.
- Water: As needed, to make the dough.
- Additional flour: For rolling out the rotis.
Instructions
- In a large mixing bowl, combine 2 cups of emmer wheat drumstick masala atta and 1 teaspoon of salt.
- Add 1 tablespoon of oil or ghee (optional) to the flour mixture for a softer texture.
- Gradually add water, a little at a time, and mix until the dough begins to come together.
- Knead the dough for about 5-7 minutes until it is smooth and elastic. The dough should be soft but not sticky.
- Cover the dough with a damp cloth and let it rest for at least 30 minutes.
- After the dough has rested, divide it into equal-sized portions (about the size of a golf ball).
- Using a rolling pin, roll out the dough ball into a thin, round roti.
- Heat a tawa or a flat skillet over medium-high heat.
- Once the tawa is hot, place a rolled-out roti onto it.
- Cook for about 30 seconds to 1 minute, or until bubbles start to form on the surface.
- Flip the roti using tongs or a spatula and cook the other side for another 30 seconds to 1 minute, or until light brown spots appear.
- For a puffed roti, press gently on the edges with a cloth or spatula to encourage puffing.
- Optionally, you can apply a small amount of ghee or oil on both sides of the roti after cooking.
- Serve the hot rotis immediately with your favorite curry, dal, or sabzi.
