Jolada Rotti with Palak and Menthya/Methi

Palak Menthya/Methi leaves Jolada Rotti, Made out of Jowar Flour (Sorghum flour). Easy to digest and very healthy too. This Rotti is best eaten with Yenne Yengai, Sprouts Curry and pickles. I am attaching a video for the same. Enjoy the delicious meal .

Prep Time : 10 Mins
Cook Time : 20 Mins


  • Palak leaves - 1/2 cup (chopped)
  • Methi / Menthya / Fenugreek leaves - 1/2 cup (chopped)
  • Onion - 2 tbsp (grated)
  • Green chillies - 1 (finelly chopped)
  • Salt to taste
  • Warm Water 
  • Jowar flour / Jolada hittu / Sorghum flour - 2 cups
  • Wheat flour / Godhi hittu - 1/2 cup
  1. Mix all the ingredients in a bowl and add water little by little and make a stiff dough cover the lid rest for 5 mins
  2. Divide into small balls and roll out into round shape (medium size) 
  3. Spread the flour to the chapathi board and press the dough roll out into a round shape using palm
  4. Slowly take out the flat rotti using flat spatula and put  the hot tava / griddle
  5. 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 roast / black spots on both the sides and Serve hot 
  6. Do it same procedures. (it is easy once it practiced and makes fast)

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