Rodga Recipe (Wheat Flour Buns)

Here is one more traditional recipe from Vidarbha called ‘Rodga’. Very less known outside the vidarbha. It tastes delicious. You must try this Once, I am sure, you will like it.

Traditionally, it is made on open wood fire. Whenever we visit our hometown, we enjoy ‘Rodga’ with ‘Eggplant Curry’ and ‘Varan’. but these days, we can not cook on wood fire. Don’t worry, It can be cooked in oven too 🙂

‘Rodga’ is kind of wheat flour bun. It took some time for preparation and to cook but worth it.

 

Serves	Preparation Time	Cooking Time	Total Time
2	45 min	30-40 min	85 min

INGREDIENTS

• 5 cups wheat flour
• 1/2 cup semolina
• 1 tsp carom seeds
• 1 cup yogurt
• 1/2 tsp baking powder
• salt as per taste
• water

DIRECTION

• Take all the dry ingredients in bowl and mix nicely
• Add yogurt and rub the mixture with hand
• Make a dough using water and keep it aside for 30 min
• After 30 min, divide the dough in 5 equal portions
• Preheat oven at 200 degrees

Now Rodga can be made by three types

First Method

This is how traditionally ‘Rodga’ is prepared

• Take one portion of the dough and divide it into 5 unequal portions, roll them to make thick flat bread
• Arrange them as shown in the picture (Bigger portion at the bottom followed by smaller)
• Apply oil between each layer
• gather all the ends together and close from top, remove the remaining dough from top to make round shape
• Apply oil from outside

Second Method

This is how my Mother In Law prepare ‘Rodga’

• Divide one portion of dough in two unequal parts, one big and one small
• Roll the bigger portion and apply oil to it
• Keep folding it till it forms a small dough, apply oil between each layer
• Give it a round shape
• Roll the smaller dough and stuff the folded dough in it to form a round shape
• Apply oil from outside

Third Method

This is how I prepare ‘Rodga’ shortcut method 😉

• Divide one portion of dough in two unequal parts, one big and one small
• Roll the bigger portion to form long strip, and roll that strip with hand as shown in picture
• Roll the smaller dough and stuff the frolled dough in it to form a round shape
• Apply oil from outside

Prepare all the ‘Rodga’ with any method you find suitable, and arrange it in a tray at some distance apart

Bake it in preheated oven for 20-30 min, After 12 min, invert them, so that they will cook from all the sides.

Serve the ‘Rodga’ with ‘Eggplant Curry’ and ‘Dal’

For Eggplant curry recipe click here

For preparing dal, cook pigeon pea lentil (toor dal) and temper it with oil, mustard and asafoetida

Note

• Apply oil between each layer, otherwise dough will stick to each other
• Keep checking the Rodgas after 20 min, to prevent it from burning