Kodo ko Roti & Tomato achar from sikkim

Sikkim is a landlocked Indian state located in the Himalayan mountains. The state is bordered with Nepal, tibet and west bengal. So naturally their cuisine large impacts of Chinese, tibetan and Nepalese Cuisine. Sikkimese are traditionally rice eaters. Sikkim is the only state in India with an ethnic Nepali majority and for this reason, Nepalese cuisine is very popular in Sikkim.
Himalayan traditional foods are an integral part of the dietary culture of the various ethnic groups of people consisting of the Nepalese, Bhutias and Lepchas. Rice is the staple food. Meat and dairy products are also consumed depending on availability. Besides these, various traditional fermented foods and beverages, also forms major part of their meal.

The dietary-culture of this region is mostly reflected in the pattern of food production. Depending on the altitude variation, finger millet, wheat, buckwheat, barley, vegetable, potato, soybeans are cultivated.Today i m bringing you a simple bread Kodo ko roti. It is a typical pancake prepared from finger millet locally called Kodo which is served with different varieties if pickles. I m serving it with a simple but hot tomato achar.

 
Source here
Kodo ko roti
Ingredients
1/2 Cup Ragi Flour/Finger millet flour
1 tsp Sugar
1/2 Cup – 1 Cup Luke warm water
Ghee for making the roti.

 

Method
  • Mix finger millet flour-sugar with of lukewarm water and make a thick batter. 
  • Heat a Tava/frying pan, Pour a laddle full of batter in the center and spread to make a round roti.
  • Dot the edges with ghee, cook thoroughly on both sides over medium heat. Remove and serve hot with Tomato achar.
Tomato Achar
Ingredients
2 large red tomatoes
3 green chillies
Salt to taste

 

Method
  • Boil  2 Cups of water, add the tomatoes. Remove from heat, cover and keep for 10 minutes. 
  • Remove the tomatoes and peel the skin. Mash the pulp roughly with potato masher
  • Roughly mince green chilies using a mortar and pestle, add this to mashes tomatoes. Mix well. Serve with Kodo ko Roti or can be served along with piping hot momos too.