Recipes for Change: India, Chilka Roti - Rice and Millet Crêpes
IFAD Asset Request Portlet
Recipes for Change: India, Chilka Roti - Rice and Millet Crêpes14 April 2020
The state of Jharkhand, in eastern India, is strongly affected by poverty and food insecurity and faces high rates of child malnourishment and mortality. As a rainfed region, it is also highly vulnerable to the effects of climate change. With both rainfall and temperature levels predicted to rise in the next few years, the situation in Jharkhand may worsen without targeted interventions. Considering that three quarters of the state’s population lives in rural areas and depends on agriculture for their livelihoods, such a decrease in productivity could pose a dangerous threat to Jharkhandis’ nutrition levels, which are already at risk.
The effects of climate change may adversely affect the production of some of the region’s staple crops, such as rice and millet. Rice represents a significant part of agricultural cultivation by Jharkhandi tribal communities and is an important source of carbohydrates and vitamin B. Millet is rich in protein and can provide 25 per cent of one’s daily recommended intake of phosphorus. It is also more resistant to pests and droughts than other cereals. A decrease in the production of these two crops could thus negatively affect both Jharkhand’s economy and the nutritional status of its people.
IFAD’s Jharkhand Tribal Empowerment and Livelihoods Project offers solutions for smallholder farmers in India.
Climate risks to rice and millet
- Unpredictable rain patterns
- Rising temperatures
- Increased pests and crop diseases
- Crop diversification based on local agroecological conditions
- Introducing second cycle of rice crop per season
- Water conservation and harvesting through new irrigation systems
Chilka Roti - Rice and Millet Crêpes
Nutritional value per serving:
- 93 kcal
- 1.2g proteins
- 2.6g fat
- 16g carbohydrates
- 180g of rice
- 170g of millet
- 1l of water
- Salt to taste
- Oil for greasing pan
- Wash and soak rice and millet in water for six hours
- Drain and blend grains into a homogeneous cream (Batter)
- Add a bit of water if necessary
- Grease a frying pan with oil of your choice
- Once the pan heats up, cover its surface with a thin layer of batter
- Cover and let the Roti cook for about 15 seconds
- Flip once it turns golden
Serve with chutney or filling of your choice.