Jolada Rotti | Jowar Roti | Jowar Bhakri recipe– with step by step photo, detailed description and the video. Jolada rotti is an healthy and wonderful Indian flat bread recipe with essential nutrients. Jowar roti is an unleavened Indian bread made out of Jowar (or Sorghum) originating from North Karnataka. It can either be made soft or hard in texture. The name Jolada rotti or Jowar roti is also famously known as Jowar Bhakri.
Jolada rotti is part of the meal of most of the districts of North Karnataka mostly accompanied with Ennegai (Brinjal Sabzi), Pulse curries, or dry chutney powders like Gurellu chutney powder, Peanut chutney powder, dry coconut chutney powder, etc.
Preparing this jolada rotti is very simple, but actual method from the North Karnataka style roti by beating with your palm takes good practice. Even by rolling it the way you prepare chapati also give the same taste rather than beating it by your palm. For preparing the dough, boiling water is must. And one more important thing is you have to knead well and there should not be any lumps in the dough.
I often prepare chapati or poori from wheat flour(godhi hittu) whenever me and my husband get bored of eating the rice sambar and variety rices(like Coconut rice, Lemon rice, Tomato rice, Puliyogare, Vangibath), but had never tried Jolada rotti because I always thought it has to be beaten in palm to prepare it. Some days back when I had visited my mom’s place. There I saw she was preparing the Jowar roti by rolling it from rolling pin.
If you are looking for more Indian bread recipes other than Jowar roti, then check out here:
Palak Paratha | Spinach Paratha
Also Check out the chutney powder or chutney pudi recipe best served along with Jowar Roti.
VIDEO OF JOLADA ROTTI | JOWAR ROTI | JOWAR BHAKRI:
RECIPE CARD FOR JOLADA ROTTI | JOWAR ROTI | JOWAR BHAKRI :
Jolada Rotti | Jowar Roti | Jowar Bhakri recipe
Ingredients
- 6 tbsp Jowar flour
- Salt to taste
- Water as required
- Jowar flour or Wheat flour for rolling the balls
Instructions
- Heat the water and let it comes to boil.
- Add Jowar flour to the boiling water, also add little of salt for taste. Keep the flame on.
- Keep on stirring and let the mixture becomes thick and almost like chapati dough consistency. Make sure there are no lumps.
- Then switch off the flame, keep aside for 5 minutes.
- Knead the dough in hand for 2 minutes well.
- Make big lemon sized balls, roll it in jowl flour or wheat flour and roll like chapati.
- Roast on hot tawa by flipping both the sides.
- Serve it hot with chutney or ennegai or chutney powder.
Video
Notes
- Heat the water and let it comes to boil.
- Add Jowar flour to the boiling water, also add little of salt for taste. Keep the flame on.
- Keep on stirring and let the mixture becomes thick and almost like chapati dough consistency. Make sure there are no lumps.
- Then switch off the flame, keep aside for 5 minutes.
- Knead the dough in hand for 2 minutes well.
- Make big lemon sized balls, roll it in jowl flour or wheat flour and roll like chapati.
- Roast on hot tawa by flipping both the sides.
- Serve it hot with chutney or ennegai or chutney powder.
Tips & Variation:
- For rolling you can use jowar flour or wheat flour.
- Jolada rotti is best served with Ennegai and chutney pudi.
- If the dough becomes too soft then you can add a little dough while kneading the dough.
Jowar bakri roti is very healthy.
Thank you so much Aarohi 🙂