Bajra Rotla with Ringan no Olo Recipe (Classic Kathiyawadi Winter Meal)

When the first cold days arrive in Saurashtra, this is the meal on every table: a thick bajra (pearl millet) rotla with white butter or ghee, smoky mashed brinjal called ringan no olo, a bit of jaggery, buttermilk and raw onion. It is simple, warming and full of flavour.

Many people are afraid to make bajra rotla because the dough has no gluten and can crack. Do not worry. I will show you how to make it, step by step.

Quick facts

• Prep time: 15 minutes
• Cooking time: 35 minutes
• Serves: 3 to 4 (3 to 4 rotla and one bowl of olo)
• Diet: Vegetarian, gluten-free rotla

Part 1: Bajra rotla

Ingredients

• 200 g bajra flour / pearl millet flour (about 1⅔ cups)
• About 120 to 140 ml warm water (about ½ cup)
• ¼ teaspoon salt
• Extra bajra flour for dusting
• Ghee or white butter, for serving

Method

1. Make the dough. Put the bajra flour and salt in a wide plate. Add the warm water a little at a time and mix. Knead well with your knuckles for 3 to 4 minutes until the dough is smooth, soft and holds together without cracking. If it cracks, add a spoon of warm water. If it sticks to your hand, add a spoon of flour. Do not rest the dough for long. Use it right away, as bajra flour dries quickly.

2. Shape by hand. Divide the dough into 3 or 4 balls. Wet your palms and pat one ball between your hands, then on a flat plate or a rolling board dusted with bajra flour. Pat it into a round about 15 to 18 cm (6 to 7 inches) wide and 5 to 6 mm thick. Patting with wet hands stops cracks. A rolling pin often cracks bajra dough, so hand patting is best. For beginners, you can place the dough between 2 pieces of greased parchment or a thick plastic sheet and press it flat.

3. Cook. Heat a flat iron tawa on medium heat. Carefully move the rotla onto the tawa. Cook for 1 minute until the edges start to dry. Sprinkle a little water on the top with your wet fingers, and gently spread it. Flip. Cook the second side for 1 to 2 minutes until light brown spots show.

4. Puff. Flip once more. Press the edges lightly with a folded cloth so that it puffs up. You can also hold it on a direct flame for 10 seconds with tongs.

5. Finish. Apply ghee or white butter on the hot rotla. Serve right away.

Part 2: Ringan no olo

Ingredients

• 2 large round brinjals / baingan (about 600 g)
• 3 tablespoons oil (45 ml)
• 1 large onion, finely chopped (about 150 g), or 1 cup chopped spring onions with greens
• 6 garlic cloves, crushed (optional)
• 2 green chillies, chopped
• 1 medium tomato, chopped (about 100 g)
• ½ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon dhana-jeera powder
• 1 teaspoon salt, or to taste
• 2 tablespoons chopped fresh coriander

Method

1. Roast the brinjal. Rub a little oil on the brinjals. Make 3 to 4 small cuts and insert a slice of garlic, if you like. Roast directly on a gas flame, turning often, for 10 to 12 minutes until the skin is black and the flesh is very soft. You can also roast in an oven at 220 C for 35 to 40 minutes, or on a barbecue. The smoke is what gives olo its flavour.

2. Peel and mash. Cool for 5 minutes. Peel off the skin, remove the stem, and mash the flesh with a fork. Remove any burnt bits.

3. Make the masala. Heat oil in a kadhai on medium heat. Add the garlic and green chillies and fry for 30 seconds. Add the onion and cook for 4 to 5 minutes until soft and light golden. Add the tomato and cook for 3 minutes until soft.

4. Add spices. Add turmeric, chilli powder and dhana-jeera powder. Stir for 20 seconds.

5. Add brinjal. Add the mashed brinjal and salt. Mix well and cook on medium-low heat for 8 to 10 minutes, stirring, until the oil separates at the sides. Add coriander. Serve hot.

How to serve

Serve the hot rotla with a big spoon of ghee or white butter, a bowl of ringan no olo, jaggery, fresh buttermilk, raw onion and green chilli. You can also add Gujarati Kadhi or Sev Tamatar nu Shaak on the side for a full thali.

Tips for perfect bajra rotla

• Use warm water. It helps the flour bind.
• Knead well. The dough needs more kneading than wheat dough.
• Pat with wet hands. It stops cracks and gives soft rotla.
• Cook on medium heat. Too high and the outside burns before the inside is cooked.
• Eat hot. Bajra rotla gets hard when cold, and is best fresh.

Tips for the best olo

• Choose big round brinjals with few seeds. They have more flesh and less bitterness.
• Roast until fully soft. Under-roasted brinjal tastes raw.
• Spring onions in winter make the olo sweeter and fresher. Use the green parts too.

Variations

• Jowar rotla: replace bajra with jowar flour and cook in the same way.
• Mixed flour rotla: use 150 g bajra flour and 50 g wheat flour if you find pure bajra hard to handle.
• Olo with curd: serve with a spoon of fresh curd on the side.

Frequently asked questions

Why does my bajra rotla crack? The dough may be too dry or the flour not kneaded enough. Add warm water, a spoon at a time, and knead again.

Is bajra rotla healthy? Bajra is a whole grain with fibre, and it is traditionally eaten in winter. It is naturally gluten-free. This is general information and not medical advice.

Can I make rotla without a flame? Yes. Cook on the tawa, flipping 2 to 3 times, and press lightly to puff.

Can I make olo without roasting on gas? Yes, use an oven or air fryer at 200 C for 30 to 35 minutes until soft.

Final words

Bajra rotla and ringan no olo is the taste of a Kathiyawadi winter. Try this meal once on a cold evening and you will remember it. Tell me in the comments how your first rotla turned out.