jolada rotti recipe| jowar roti recipe| jowar bhakri recipe

jolada rotti | jola rotti | jowar roti | bajra bhakri with step by step photo recipe. jowar roti is very healthy roti recipe as it is made from jola da hittu or jowar ka atta or bajra flour. in north karnataka and in maharashtra it is very popular. it is often eaten with ennegayi recipe or you can even try the jolada rotti with dry garlic chutney.

i am big fan of jowar ki roti and i still remember those days when i use to live in hubli. these rotis where easily available in most of the restaurants in north karnakata and we use to have it every weekends. in recent days, i have seen small shops coming up in bangalore who sell just these rotis and north karnataka curries. i have tasted even with those shops and the taste is amazing.

i love to have a healthy diet. so i always prefer the food without oil. and this jolada rotti, jola rotti, jowar roti or bajra bhakri roti is perfect match for it. my aunt usually prepare jolada rotti in large numbers as it can be eaten as kadak rotti also (crispy roti after drying under sun). jowar ka atta is also rich in fibre and it helps in improving appetite.

usually when i make jolada rotti, jola rotti, jowar roti or bajra bhakri, i also make a spicy based curry to go with it like ennegai, bhindi ka salan, sabbasigge soppu palya, sprouts curry, batani gasi etc. i have also posted several roti collections, like ragi rotti recipe, akki rotti recipe, garlic butter naan recipe etc

jolada rotti | jola rotti | jowar roti | bajra bhakri recipe card below:

jolada rotti recipe| jowar roti recipe| jowar bhakri recipe

4.34 from 3 votes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 11 Servings
AUTHOR: Hebbar's Kitchen
Course: roti
Cuisine: south indian
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jolada rotti recipe| jowar roti recipe| jowar bhakri recipe

Ingredients

  • 1 cup jowar flour
  • salt to taste
  • cup water, hot water
  • 1 cup jowar flour, for dusting

Instructions

  • firstly, boil the water. when the water begin to boil add some salt and sprinle 1 tsp of jowar flour.
  • now turn off the flame and add rest of the flour to this boiling water
  • mix it with wooden spoon or any spoon. (water will be very hot)
  • allow it cool little. when it is still warm knead with your hand.
  • the dough should be soft like chapati dough. if the dough is hard you can sprinkle some water and knead well.
  • make equally sized small balls out of the dough.
  • dust the rolling surface. make sure there isn't any trace of water.
  • dip the dough in the flour and flatten it by pressing uniformly.
  • start patting thinly with your hand. use flour if needed.
  • it requires a lot practise to get it thin.
  • if you are unable to pat thinly, you can also roll like chapathi using chapathi roller.
  • put the flattened dough onto the hot tawa.
  • now dip a cloth in water and start wiping off the roti from top removing excess dough.
  • wait until the water evaporates then flip it to the other side.
  • press gently with the cloth to pluff. now remove it from the tava and serve hot.
  • enjoy the jolada rotti with ennegai or dry garlic chutney.

jolada rotti | jola rotti | jowar roti | bajra bhakri step by step photo recipe:

  1. firstly, boil the water. when the water begin to boil add some salt and sprinle 1 tsp of jowar flour.
  2. now turn off the flame and add rest of the flour to this boiling water
  3. mix it with wooden spoon or any spoon. (water will be very hot)
  4. allow it cool little. when it is still warm knead with your hand.
  5. the dough should be soft like chapati dough. if the dough is hard you can sprinkle some water and knead well.
  6. make equally sized small balls out of the dough.
  7. dust the rolling surface. make sure there isn’t any trace of water.
  8. dip the dough in the flour and flatten it by pressing uniformly.
  9. start patting thinly with your hand. use flour if needed.
  10. it requires a lot practise to get it thin.
  11. if you are unable to pat thinly, you can also roll like chapathi using chapathi roller.
  12. put the flattened dough onto the hot tawa.
  13. now dip a cloth in water and start wiping off the roti from top removing excess dough.
  14. wait until the water evaporates then flip it to the other side.
  15. press gently with the cloth to pluff. now remove it from the tava and serve hot.
  16. enjoy the jolada rotti with ennegai or dry garlic chutney.

notes:

  • boiling water is very important.
  • kneading is must to have to have soft thin rotti.