Gujarati rankali recipe | meethi bajra roti – Tricks and Tips

Gujarati rankali recipe

Rankali or meethi bajra roti is a traditional Gujarati recipe made with bajra flour and sugar (or gud). It is a very healthy and delicious roti, the flavor of cardamom makes it more yum. I also share masala masaledar batata katli sabzi and marcha no sambharo which taste great with meethi roti. It is usually made for lunch or dinner and some time for traveling. The best part of the recipe is that this no-fuss recipe is made with ingredients that you are sure to have at home. Do try this!

The key to making tasty rankali (meethi bajra roti) at home are

  • Firstly, I made rankali dough with bajra flour and milk-sugar mixture which is flavored with cardamom powder. Milk gives softness to rankali, and also kneads the soft and smooth dough for perfect rankali texture.
  • Secondly, once the dough is prepared, immediately start preparing the rotis. the dough should not be kept for a longer time as it will become slightly hard.
  • Lastly, roll rankali into medium thick and small in size. Also, cook it on low flame till it becomes golden brown on both sides.

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Recipe video


Recipe card for rankali with masaledar bateta katli and marcha sambharo

Nehas Cook Book

Prep Time 5 mins

Cook Time 30 mins

Total Time 35 mins

Course Main Course, Thali

Cuisine Indian

For rankali (meethi bajra roti)

  • 2 cup bajra flour
  • ½ cup milk
  • ¾ cup sugar
  • ½ tsp cardamom powder
  • 1 tsp ghee
  • Ghee for serving

For batata katli sabzi

  • 500 grm or 4 medium size potatoes
  • Oil for frying
  • 3 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • ½ tsp fennel seeds
  • Pinch of hing
  • Some curry leaves
  • ½ tsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tbsp Kashmiri red chilli powder
  • ½ tsp black pepper powder
  • 1 tsp dry mango powder
  • 1 tsp kasuri methi
  • 1 tsp chaat masala
  • ½ tsp garam masala
  • Salt to taste
  • Some coriander leaves

Marcha no sambharo

  • 250 grm green chilli
  • 1 tbsp rai na kuria
  • 1 tsp methi na kuria
  • 1 tsp fennel seeds
  • ½ tsp hing
  • 1 tbsp coriander powder
  • 1 tsp Kashmiri red chilli powder
  • ½ tsp turmeric powder
  • 1 tsp kasuri methi
  • 1 tbsp amchur powder
  • ½ tsp dry ginger powder
  • 3 tbsp oil
  • Salt to taste

Making rankali (meethi roti)

  • In a pan, add milk and sugar. Stir continuously and cook the mixture on low flame till sugar is completely dissolved. Switch off the gas, add cardamom powder and mix well.

  • Cool down the milk-sugar mixture and take it out into a mixing bowl.

  • Then add bajra flour gradually and knead the medium soft dough for rankali. Also, add some water if the dough is slightly hard.

  • Now divide the dough into equal portions. Roll out each portion into a 4-inch diameter circle. Also, make small size slits on rolled rankali so it will cook from inside.

  • Place the rolled dough on the heated tawa on low-medium heat.

  • cook rankali on both sides until golden brown, putting light pressure using a cotton cloth, so the insides cook evenly.

  • Cook rankali on low heat till golden brown spots on each side.

  • Apply some ghee to cooked rankali and serve.

Making batata katli sabzi

  • Cut 500 grams or 4 medium size potatoes into medium thick and round katli.

  • Wash batata katli with water and dry it.

  • Now in a bowl, add turmeric powder, coriander powder, Kashmiri red chili powder, black pepper powder, dry mango powder, kasuri methi, chaat masala, and garam masala. Mix well. Masala is ready.

  • Then in a pan, add some oil and fry katli on medium heat till it becomes slightly golden brown and cooked at 80%. Takeout fry batata katli and keep it aside.

  • Now, in the same pan, add 3 tbsp oil, mustard seeds, cumin seeds, fennel seeds, things, and curry leaves. Saute it.

  • Then add fried batata katli and mix well.

  • Now add prepared masala, salt, and some coriander leaves. Mix well.

  • Cover and cook sabzi on low flame for 5-6 minutes so masala is absorbed in it.

  • Serve batata katli sabzi with rankali and sambharo.

Making marcha no sambharo

  • Cut green chili into medium size roundels.

  • Now in the bowl, add rai na kuria, methi na kuria, fennel seeds, hing, coriander powder, Kashmiri red chili powder, turmeric powder, kasuri methi, amchur powder, sugar, and dry mango powder. Mix well and masala is ready.

  • Then in a pan, add oil and mustard seeds. Saute it.

  • Now add green chili and salt. sauté it on high flame.

  • Then add prepared masala and mix well.

  • Cover and cook for 2-3 minutes so masala is absorbed in it.

  • Serv marcha no sambharo with rankali and batata katli sabzi.

For Rankali

  • Use milk to knead rankali dough, helps to make it soft.
  • Cook sugar and milk mixture on low flame, so the sugar dissolves completely.
  • Do not knead dough when sugar and milk mixture is slightly hot
  • Knead medium soft dough for rankali.
  • If your dough is hard, add some water and make it soft and smooth.
  • Do not roll rankali into bigger size.
  • Make slits on rolled rankali helps to cook it from inside.
  • Roast rankali on low flame. Do not roast it on high flame.

For Aloo katli

  • Cut potatoes into medium-thick katli or chips.
  • Wash katli with water to remove its starch from the upper surface.
  • Fry batata katli on medium flame till it becomes slightly golden brown and cooked 80%.

For Marcha no sambharo

  • Cut green chili into medium size roundels. Do not cut it into thin slices. 
  • Sauté green chili on high flame.