Making millets (bajra/jowar/ragi) work for weekday tiffins — how do you do it?
Millets are local and healthy, but I keep hearing they can get crumbly, dry or heavy by lunchtime. Has anyone found simple, family-friendly ways to make bajra/jowar/ragi rotis, khichdi, upma or bowls that stay soft, pack well and taste good for work/school tiffins? Quick tricks, combos, or tiny recipe changes welcome.
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Quick, practical rules that help millets pack well: make the dough wetter than wheat and rest 10–20 min; add a small binder (1 tsp psyllium or 1–2 tbsp flax/soaked chia per cup flour) or mashed potato/boiled yam for pliability; mix 20–50% wheat or gram flour if you want softer rotis. For khichdi/upma, use extra water and a little oil/ghee and include lentils to improve cohesion. Fermenting/soaking millet batters (idli/dosa) or grains before cooking reduces phytic acid and improves nutrition. To pack: cool quickly, refrigerate within 2 hours, reheat covered with a splash of water or steam to restore softness. Serve with a vitamin‑C-rich chutney/salad to boost iron absorption.