|1.||Jolada hittu / jowar flour / sorghum flour 1 cup|
|2.||Water 1 cup|
|3.||Salt to taste (optional)|
the jolada hittu / jowar flour / sorghum
Add salt to the water.
Bring to roll-boil.
about 3/4-cup of jolada hittu.
Switch off the stove.
thoroughly with a spatula.
the mixture to a plate.
Keep aside to cool for few minutes.
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.
the remaining flour to the mixture. Mix.
Wet your palm.
Knead the dough till the mixture becomes a mass that is slightly soft.
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.
8-9 balls and flatten each of them.
Cover and keep aside the flattened balls.
a flattened ball with the flour
by dusting it in the flour.
Place the flour-coated, flattened ball on the rolling board.
Roll out the rotti by:
Tapping the flattened ball with your fingers or palm. This method requires some experience.
Using a rolling pin. The steps that follow uses a rolling pin.
out the ball into the size of a poori.
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.
The outer edges are pushed towards the inside
Repeat the above step to cover the circumference.
Flatten the raised edge with your palm.
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.
out into a thin circle.
a roti tava with the flame kept high.
Sprinkle few drops of water on the tava.
Wipe with a cloth.
lift the edge of the raw rotti with your
Place your right hand palm under the dough and slide the palm towards the center.
the raw rotti upside down on
the hot tava.
a few drops of water on the surface of
Wipe the surface with your fingers (or with a piece of wet cotton cloth).
The reason you wipe the surface is to remove any extra flour that may be present on the rotti.
the rotti when the color of the surface
Keep the flame between medium and high.
cook the edges, pull the rotti such that one
of its edges is at the center.
After the rotti puffs up, flip.
Press with a cotton cloth or rotti presser to make the rotti puff up uniformly.
rotti / jowar roti / bajra bhakri is ready.
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.|