Last Updated : 25 Jan 2018
Indian bread made out of jowar (sorghum), originating from North Karnataka. ... Jolada rotti is part of the staple diet of most of the districts of North Karnataka, where it is eaten with pulse curries such as jhunka, enne gai or with assorted chutnies.
- Jowar flour - 2 cups + for dusting
- Water - 3 cups
- Salt - ½ tsp, or as per taste
- Cooking Oil - 2 tsp
- In a heavy bottomed pan, boil water by adding salt and a few drops of oil
- Once water starts boiling, add jowar flour and let it remain for 3-4 minutes on medium low flame
- At the end of 3-4 minutes, take off from heat and continuously stir, avoiding lumps and make a soft dough
- When slightly cool to handle, divide the dough into 3-4 parts and knead it well, smearing a few drops of oil.
- Once the dough is kneaded well into a soft but firm dough, take big lime sized balls and roll it like a chapatti/roti. Use a little amount of jowar flour
- Heat a griddle on high flame and put one roti at a time. After a few seconds, brush the top of the roti with some water using a clean cotton cloth dipped in water. This avoids the rotis from becoming too dry
- Flip it and repeat for the other side
- Cook it till small light brownish spots appear,repeat the same with rest of the dough, Serve hot with some butter or ghee and a spicy curry, preferably Ennegayi palya