Dill Leaves Jowar Rotti

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Cooks in: 40 Minutes Serves: 3 People

Dill weed is a unique perennial herb with pleasant anise-like flavor. Its sprigs (leaves), as well as seeds, are employed as a seasoning in various cuisines worldwide. It is a good source of minerals like copper, potassium, calcium, manganese, iron and magnesium. The sprigs of the dill weed have antiseptic, digestive, and carminative properties.


  • 1.5 Cups Finely Chopped Dill Leaves
  • 1 Tbsp Roasted White Sesame Seeds
  • 3 Tbsp Grated Coconut
  • 5  Finely Chopped Green Chillies


  1. Make dough as mentioned in my earlier post ''Millet Roti''. Keep covered for 15 minutes.
  2. Add all spices mentioned above to the dough and knead thoroughly.  If it is very hard, mix in a few tbsp of water and make it soft.
  3. Divide into 8 medium size balls.
  4. Using a greased banana leaf/parchment paper, pat the balls into 1/2'' thick disc. Make a few holes with the index finger.
  5. Transfer it to the preheated tawa and cook both sides with oil. Pour a few drops of oil in the holes so that the roti turns crisp.
  6. Serve hot with any chutney/ketchup.


1. *My flour takes water in the ratio of 1:1. Add water according to your flour requirements.

2. Other millet flours like Ragi and Bajra can be used for this recipe.

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