Jolada Rotti


jolada rotti


Jolada rotti, jowar roti or bajra bhakri, as the name indicates, is made from jola, jowar or bajra. In English, this millet is known as Sorghum. Its flour is rich in, among others, potassium, phosphorous and magnesium. The jowar flour is also rich in Vitamin K, which, among others, is said to prevent blood clotting. In addition, jowar is said to offer health benefits. The goodness of jolada rotti should tempt you to make it a part of your diet.

If you are looking for an alternative food without oil, for breakfast, lunch or dinner, then jowar roti should be at the top of your list.

It helps to know how to make jowar roti also because this food can be eaten at anytime of the day, even if the roti is cold.

Food Fact
Sorghum (jowar) is said to improve the immune system.1

Another excellent trait of this food is the jolada rotti recipe needs only three, common ingredients. Of these, the jolada hittu or jowar flour is the main item. It is also easy to make this rotti.

What side dishes can be used for jowar roti? It is not uncommon to relish this rotti with more than one chutney powder. Such a practice is quite common in the northern part of Karnataka.

Badanekayi ennegayi too is an excellent side dish for this food.

Brinjal curry and green leaves curry also make eating jolada rotti a delight.

zunka recipe
Jhunka is a simple, yet delicious side dish for jolada rotti.

Do not have time to make brinjal curry? Brinjal chutney could be an alternative, as it can be made quickly and in fewer steps. Curry leaves chutney too would be a superb side dish for jowar roti.

Raw onion, pickles like instant mango pickle or spring onion also complement well the main side dishes.

A small dollop of butter on a hot jolada rotti is bound to further delight the taste buds.

Jolada rotti can be made in large quantities, at a time, and stored at room temperature, to savor them over a period of time.

ragi rotti
Ragi rotti, similar to jolada rotti, is said to offer a number of health benefits.






how to make gooseberry juice
Gooseberry juice is said to prevent or control diabetes
You may want to recharge yourself in the morning, everyday, by drinking a glass of gooseberry juice (amla juice), as it is said to be an outstanding health drink.



Ref: 1West African Sorghum bicolor Leaf Sheaths Have Anti-Inflammatory and Immune-Modulating Properties In Vitro, Journal of Medicinal Food, online.liebertpub.com/doi/full/10.1089/jmf.2012.0214; U.S. National Nutrient Database.



Quantity: 8 rottis

Ingredients:

1. Jolada hittu / jowar flour / sorghum flour 1 cup
2. Water 1 cup
3. Salt to taste (optional)

How to make Jowar Roti?


1. Sieve the jolada hittu / jowar flour / sorghum flour.

jolada rotti s1

Keep aside.

Add salt to the water.

jolada rotti s1b

Bring to roll-boil.
2. Add about 3/4-cup of jolada hittu.

jolada rotti s2

Switch off the stove.
3. Mix thoroughly with a spatula.

jolada rotti s3
4. Transfer the mixture to a plate.

jolada rotti s4

Keep aside to cool for few minutes.

IMPORTANT
Gently touch the mixture. If it is not too hot, follow the procedure in the next step. Otherwise, wait for a few more minutes and test again.
5. Add the remaining flour to the mixture. Mix.

jolada rotti s5

jolada rotti s5b
6. Wet your palm.

Knead the dough till the mixture becomes a mass that is slightly soft.

jolada rotti s6

IMPORTANT
The mass that is only slightly soft enables you to roll out the rottis effortlessly.

If the mixture becomes too soft, add a tablespoon of flour and knead again.

If the mixture becomes hard, sprinkle little water and knead again.

The Jolada rotti dough is ready.

jolada rotti s6b
7. Make 8-9 balls and flatten each of them.

jolada rotti s7b

jolada rotti s7c

Cover and keep aside the flattened balls.

jolada rotti s7d
8. Coat a flattened ball with the flour by dusting it in the flour.

jolada rotti s8
9. Place the flour-coated, flattened ball on the rolling board.

jolada rotti s9

Roll out the rotti by:

Tapping the flattened ball with your fingers or palm. This method requires some experience.

OR

Using a rolling pin. The steps that follow uses a rolling pin.
10. Roll out the ball into the size of a poori.

jolada rotti s10

If the dough sticks to the rolling pin or board:

- Gently lift the rolled out dough

- Sprinkle more flour on the dough and the board

- Roll out again.

If the edge breaks:

- Hold the inside edge of the rolled-out dough with the left-hand fingers

- Push the outside edge towards inside, using the edge of your right hand palm.

jolada rotti s10b

jolada rotti s10c
The outer edges are pushed towards the inside

Repeat the above step to cover the circumference.

jolada rotti s10d

Flatten the raised edge with your palm.

jolada rotti s10e
11. Lift the rolled-out dough from the board.

Sprinkle a small quantity of flour on the board.

Place the dough on the board.

Sprinkle a small quantity of flour on the dough.

jolada rotti s11
12. Roll out into a thin circle.

jolada rotti s12
13. Heat a roti tava with the flame kept high.

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Sprinkle few drops of water on the tava.

Wipe with a cloth.
14. Gently lift the edge of the raw rotti with your left hand.

Place your right hand palm under the dough and slide the palm towards the center.
15. Place the raw rotti upside down on the hot tava.

jolada rotti s16
16. Sprinkle a few drops of water on the surface of the rotti.

Wipe the surface with your fingers (or with a piece of wet cotton cloth).

jolada rotti s17

NOTE
The reason you wipe the surface is to remove any extra flour that may be present on the rotti.
17. Flip the rotti when the color of the surface changes.

jolada rotti s18

Keep the flame between medium and high.
18. To cook the edges, pull the rotti such that one of its edges is at the center.

jolada rotti s18b

After the rotti puffs up, flip.

jolada rotti s19b

Press with a cotton cloth or rotti presser to make the rotti puff up uniformly.

19
19. Jolada rotti / jowar roti / bajra bhakri is ready.

jolada rotti final

TIPS Jolada Rotti
1. You can roll out the rotti on a plastic paper or on a clean, white paper.

Either paper helps, particularly if you are new to making the jolada rotti, to roll-out and remove the raw rotti easily.
2. After cooking a rotti and removing it from the tava, sprinkle little water on it and wipe with a cotton cloth, so the next jolada rotti will not stick to the tava or get burnt.