Jolada Rotti | Jowar Roti (Speciality of North Karnataka)

Karnataka special Indian bread is made out of Jowar Flour (Sorghum flour). Easy to digest and very healthy too. This Rotti/Bread is best eaten with Yenne Yengai or Sprouts Curry. The first attempt to cook this is a little hard. For myself, after a few attempts now it seems easier. I am attaching a video for the same. Enjoy the delicious meal .

Prep Time : 5 mins
Cooking Time : 15 - 20 mins
Makes : 10 -12 Rotti's

  • Jolada hittu / Jowar flour / Sorghum flour - 1 cup
  • Oil - 1/2 tsp
  • Salt - 1/4 tsp
  • Warm Water - 2 cups
  1. Mix all the ingredients to the bowl except water
  2. Take a small portion of flour mix with warm water little by little make a soft dough
  3. Divide into small balls and roll out into round shape (medium size) 
  4. Again knead the dough with the help of water make it soft without sticky
  5. Spread the flour to the chapathi board and press the dough roll out into a round shape using palm
  6. Slowly take out the flat rotti using flat spatula and put  the hot tava / griddle
  7. Apply water on top of the rotti ( because it won't break) turn on other side and apply water again the same way, wait to come out of bubbles and flip over and wait for bubbles on the other side too. Then transfer into direct flame it starts black spots flip over on the other side using tong(gripping and lifting) wait to puff and black spots on both the sides and Serve as soon as possible
  8. Do it same procedures. (it is easy once it practiced and makes fast)
Jolada Rotti Otta

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1 comment

Vysyas recipes said...

Roti looks soft. Pass the platter,wish to have it.