Jowar roti(Jolad rotti) – An easy way
Jolad rotti or Jowar rotti is a must in any North Karnataka(Hubli, Dharwad, Belgaum, Gokak, Bijapur) ‘Lingayat‘ house. Lingayat women are experts in making these. A lot of experience is required in making these in the traditional way.
The dough is prepared by mixing the jowar flour with hot water and then the roti/rotti is spread using the palm. You can see the details here.
I tried making these rotis in the traditional way for 2-3 times with little success. Though I could spread it to get the perfect shape, I couldn’t make it very thin(I like these rotis very thin and soft). Then aayi gave me this idea and I am able to successfully make the rotis the way I like in no time.
If you are a Bangalorean, don’t miss the “Jolad rotti oota” in Kamat Minerva (at Minerva circle). The taste is superb there. They serve jowar roti with 2-3 sides, one of them is always ‘Ennegayi (stuffed brinjal)‘, and butter.
Ingredients:
Jowar flour(Jolad hittu) 1 cup
Water 1 and 1/2 cups
Salt
Method:
Heat water and add salt. When it starts boiling, add the flour and mix continuously till all the water is absorbed. Take off the heat.
When it is still hot, knead the dough on a flat board. Spread using the rolling pin (For rolling, apply dry flour as much as needed. If the roti breaks, make it into a ball again, apply some more flour and roll).
Fry on the heated tava like chapathis. These taste great when served hot.
Serves : 2
Preparation time : 10min
Amongst the procedures I tried out yours gave the best result but still I find the roti to be hard and brittle.I have eaten much softer ones in Bangalore , what is the secret for making it soft and thin Jolad rotis?
Shilpa, we Maharashtrians use flowertot’s recipe which works perfectly every time. The jowar peeth (flour) as well as bajri flour goes bitter if left unrefrigerated. We leave ours in the freezer.
Raghu, adding soya flour will not hurt bahakri but don’t over do it. Jowar flour itself contains 10% protein.
thx a lot for easy method. one more method is tere so that flour does not stick to rolling pin. I used plastic sheet for rolling and wet the surface of rolling pin ansplastic sheet with little oil. it was wonderful i didnt stick to rolling pin any more. by repeating the process we can do big size of rotis easily
hi ur entries are mind blowing…… i lived in bangalore for 3 yrs and simply loved the NK cuisine…. thanks for the jowar roti and ennegayi recipe i have already made them it came out really well….
Thank you Shilpa for such a good recipe! I have many recipes for Jowar roti in cook books and ones that I have from online but I have always been reluctant to try because none of them are ever specific enough, especially in terms of the quantity of water. Obviously it is something that depends on the moisture in the flour and the humidity etc, but at least with your recipe I had a starting point.
I also patted them out by hand, just to see if it would work. I thought I would try just one, but it was so successful that I did them all that way!
hi shilpa,
Nice to see the jower roti. I use to have them when i was in shahabad.one of our neighbour used to make it i have tasted, i love it. But i have never dared to do it..as i always felt its a tough one to make..but with this recipe i think i should give it a try..let me see if i can find the jower atta in the indian grocery stores..
Hi Shilpa….thanks for letting us know this method….I made it with grand success. I was able to roll out very thin rotis and they tasted very very good. My husband enjoyed it and so did I!
wow!! you made bhakri making easy!! i got it right the first time. yummy!! thank you so much for your helpful recipes. i have followed many and will continue to do so.
Hi friends,
well, as Telugu man, I love to eat rice. But, my experince and travel make me a fan of the JOWAR. It has better qualities like less fat,easy digest,hygenic,healthy and able to maintian figure. So, I reduce my meal to two from three. I include Jowar,Ragi,Bajra in my meal instead rice. I love to know more about it.
Thanks for make me aware of one of the healthiest and hygenic millet,pulses for our body.
I love you JOWAR,RAAGI,BAJRA,WHEAT.
thank you
Raghuram Boddeda.
Nice recipe. Loved it. Just learned a tip to make the roti thin and smooth. while making the small ball if you press little hard with in your palms to make a fine tuned ball it becomes clear of any small bubbles and while rolling it comes very thin and smooth.
i would like to know whether any machine is devoloped to prepair BHAKARI (JWARI) just like roti maker for CHAPATI(wheat) it,s very good receipe and new method too.