9 January, 2019
JOLADA ROTTI/JOWAR/SORGHUM ROTI
Jowar roti or Jolada rotti is a flat bread made using jowar/sorghum floor/mekke jolada hittu, Which is a north Karnataka special and very widely made in northern parts of India as well during winters. Jowar contains a good amount of fibre, it improves digestion, both of which is good for the control of blood sugar levels. It is gluten free and a very rich source of protein. Besides being rich in antioxidants, Jowar/Jola contains good amount of Calcium, Potassium, Phosphorous and Iron.
Nobody in my family used to make jolada rotti neither mom nor my mom in law. So at the beginning I learnt it from Masala Kitchen on you tube, but now after some practice now I’m confident to make jowar roti neatly. Actually once after we learn, it is very easy to make these yummy jowar rotis.
Ingredients : measuring cup used – 250 ml
PROCEDURE :
- Add salt & ghee to the water and bring it to boil, when it starts boiling rapidly, remove from the heat and add in the jowar flour immediately, stir and mix well, cover and keep it aside for 5 to 10 minutes
- Next knead the dough well continuously for a minute or so. If you want you can grease your hand, but not necessary.
- Make portions and cover them with a wet cloth just to keep the moisture
- Take a portion, press well again with your palm, flatten a little and roll into thin circles by sprinkling generous amount of dry jowar flour
- Roast on both the sides on a heated tawa while pressing the roti with a a wet cloth
- Remove from the tawa and apply little Oil/ghee
- Serve hot with badanekayi yennegayi & chutneypudi mixed with ghee
