by Harshal Khade & Nupur Purti
Participants at a food demo preparing laddus / Image captured pre-COVID-19
The COVID-19 pandemic and its aftermath, has forced us to rethink our lifestyles and health once again, with a renewed focus on oral traditions passed down from generation to generation. Especially in rural India, a revival of age-old recipes based on traditional knowledge and seasonal produce is gaining ground. WOTR has been organising food demonstrations in its project villages, sharing knowledge about the importance of a nutritious diet, made from locally sourced ingredients and at the same time, promoting a sustainable practice for the future.
(Above) Locally sourced Moringa – flowers, leaves and drumsticks – considered highly nutritious
Thapadi roti is a traditional bread from Jharkhand, known for its nutritional value.
Thapadi roti or madua ki roti as it is known, is made of ragi or nachni flour. WOTR recently organised a food demonstration in Ghaghari, Jharkhand, on the preparation and benefits of thapadi roti to highlight the importance of a nutritious diet made of locally available ingredients. In the past, this nutritious millet variety used to be a part of the regular diet of the villagers here. Of late, though, the millet’s use has reduced.
Gathering of women around a food demo
Finger millet / madua / ragi / nachni is known as a super cereal, making it one of the so-called superfoods. There are many popular dishes prepared from ragi such as ragi dosa, ragi laddu, ragi cookies, ragi wafers, ragi pakoda to name a few.
We would like to share with you the recipe for ‘Thapadi roti’ which is filling, healthy and tasty. Today, Nupur Purti from WOTR Jharkhand shares the traditional recipe for ‘madua roti or thapadi roti’.
All about the Thapadi roti / Madua ki roti
Ingredients (Serves 4):
- Finger millet flour (Madua) – 300 gm
- Drumstick (moringa) leaves (Mudra) – 30 gm
- Amaranth leaves (Gandhari) – 60 gm
- Coriander leaves (Dhaniya) – 60 gm
- Jaggery (Gud) – 50 gm
- Onion (Pyaaj) – 50 gm
- Refined oil to taste
- Salt to taste
- Warm water for kneading
How to prepare Thapdi Roti
- Cut drumstick/moringa leaves, amaranth, jaggery, coriander and onion into small pieces
- Add cut vegetables into flour with salt to taste
- Knead slowly by using warm water
- Make sure the dough is not too tight
- Keep it for 10 minutes
- Divide the dough in four round balls (Lui)
- Roll the ball into thapadi rotis using hands
- Heat a griddle (tava) and grease it lightly with oil
- Cook the roti on medium flame
- After turning it over put little oil over the edges of the roti
- When the aroma wafts through the air, the roti is ready
Serve thapadi roti hot as a stand-alone dish without any accompaniments.
Women, children and the elderly gather around a food demonstration in a rural village.
Why thapadi roti?
Thapadi roti makes for a nice, healthy and wholesome food. Moringa leaves are highly nutritious among all greens. Ragi flour is a source of protein as well as minerals. Ragi is gluten-free and rich in fibre.
WOTR is promoting healthy dishes made of locally available ingredients in Odisha, Madhya Pradesh and Maharashtra. WOTR, through its network of highly motivated health promoters or Mahila Preraks are spreading awareness amongst villagers on the importance of nutrition and diet. Health promoters train parents in providing a balanced diet for their children and families. The message of the importance of consuming a healthy and balanced diet is spread through food demonstrations.
Women preparing rotis at a demo organised by WOTR
The whole family/community gathers around, creating a sense of togetherness simultaneously providing health and nutrition.
Nutritious thalipeeth and pakodes in the making.