Karnataka is a state where many cultures, languages, and cuisines coexist in harmony. While rice is widely grown and consumed in the coastal area, the drier northern regions prefer flatbread or rottis made from wholewheat or millet such as jowar. The Jolada Rotti or the Jowar Roti is the focal point of the region's customary vegetarian supper, also called Jolada Rotti Oota (flatbread). Jolada Rotti is served with hot curries, jhunka, chutney pudi (spiced peanut and fried gram powder), sliced onions, fresh methi leaves, buttermilk, and fried pakodas.
It is an unleavened Indian bread prepared from jowar (sorghum), which not only tastes excellent but also provides a wonderful source of nutrients. It is a meal suitable for diabetics and is gluten free. It's a wonderful flatbread that's also extremely low in calories and is healthful.
Ingredients :
- 100 grams or 1 cup of jowar flour (also known as sorghum flour).
- 3/4 cup hot water, or more if needed
- 2 to 3 pinches of salt, or 1/8 teaspoon of salt
Method :
Kneading Dough
- Take 1 cup of jowar flour and put it in a bowl or a big dish with a rim or parat. Mix the flour and 2 to 3 pinches of salt. Then pour in around 1/2 cup of boiling water
- Mix the water and jowar flour together using a spoon
- Add the final 1/4 cup of water and stir once more. However, the amount of water depends on the type of flour, such as whether it is somewhat coarse or fine. Thus, adjust appropriately
- Knead the dough with your hands after the heat is manageable
- Knead thoroughly. Add extra jowar flour if the dough appears to be pasty or sticky. The dough should be covered and set aside until it reaches room temperature
Making Roti
- Now roll the dough into small to medium-sized balls, Lemon sized ball
- On the rolling board, liberally sprinkle some jowar flour. Place the ball on the flour and flatten It on top and sprinkle some more flour
- Lightly press and roll the roti with your palms. If extra flour is needed, add it
- Now, carefully pick the roti up with a spatula
- After that, lay the floured side of the jowar roti facing you on a heated tava. Using your fingers, spread some water over the entire roti on this side
- Flip the roti when the base has cooked for 1/4 of the way
- Wait until you notice light brown spots on this watered-down half of the dish
- Lift the jowar roti with a pair of tongs, flip it over, and then set it on the fire. The bhakri or roti will start to puff up
- Flip the roti over and finish cooking it over the heat
- Remove and place in a roti basket when you notice some black spots and the jowar roti is cooked through
Serve these jowar roti hot or warm with a local vegetable dish from India or a meal with legumes. If you'd like, you may brush the roti with white butter, ghee, or oil.
