Khanavali Part 3 -Jowar Rotti/ Pearl Millet Flatbread

Jowar roti or Jolada rotti in Kannada, it sounds very complicated for a southern Kannadiga, just like Ragi mudde would for northern Kannadigas! Never mind the awe and fear, much like Math in class seven, can be easily overcome. It is not much different from Akki/Rice Rotti at all. Just needs a little more love and a lot more kneeding :)

You will need,
Jowar Flour
Salt (Sorry folks, could not actually measure it out! Will do it the next time)

  • In a thick bottomed pan with a tight filling lid, boil about 2 cups of salted water.
  • Add jowar flour stirring constantly with a heavy wooden spatula.
  • Once the mixture comes together and has absorbed all the water, stop adding flour.
  • Cover and cook for five minutes. Turn off the heat and set it aside to cool.
  • Once it is cool enough to handle, kneed well, till the dough is smooth and pliable.
  • Pinch small balls off the dough and roll it out like a roti.
  • Transfer the roti on to a hot griddle.
  • When the side starts fluffing up, smear water on the uncooked side of the roti and flip. Cook the other side till done. Serve hot with Ennegai, Junka and kal palya (May be a dollop of butter as well yum!)


KonkaniBlogger said...

Delicious, my last visit to Dharwad, I had the jowar rotti oota, simple and tasty. Yummy.

Vanamala Hebbar said...

This is superb..i havent tried this method...actually i tried so many ways it cannot come properly. Lovely thanx for sharing...bookmarked:)

Kannada Cuisine said...

Thanks Maya and Vanamala!

Ashwini said...

We had a family friend from Belgum.When ever they come over they make Jowar rotti with spicy Khara..yumm

Kannada Cuisine said...

@ Ashwini,

Oh s they fiery red chutney!! I did rather do without it!!!Check out Gangavati pranesh's take on the chutney... It is on youtube...