Thursday, February 9, 2012

Joladda rotti | Jowar Roti

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jowar roti flatbread north karnataka healthy jwala jola


For anyone who has grown up in north karnataka, this is nothing new. I beleive they make them in maharashtra too, the south mainly. For others, it is a roti/flat bread made of jowar/maize flour. Mind you, not corn flour that you get in packets of weikfield or brown & polson. You get jowar flour in quite a few supermarkets in bangalore or you can buy the seeds and grind it to flour in a mill. Every person trying it for the first time struggles to make it as the rotti keeps breaking and it is very difficult to transfer it from the platform to the tava. I struggled to make it as thin and light as you get in restaurants. My husband was capable of making it real thin but it took us a lot of time to make it making it totally unfeasible as a weekday dinner. I was determined to make them perfect and took a little tip from a friend. 

jowar roti flatbread north karnataka healthy jwala jola
Heated salted water and jowar flour

jowar roti flatbread north karnataka healthy jwala jola
After  mixing

jowar roti flatbread north karnataka healthy jwala jola
After microwaving
jowar roti flatbread north karnataka healthy jwala jola
After kneading


jowar roti flatbread north karnataka healthy jwala jola
Rolling it out

jowar roti flatbread north karnataka healthy jwala jola
Cooking with water

jowar roti flatbread north karnataka healthy jwala jola
Cook on both sides until brown spots appear

jowar roti flatbread north karnataka healthy jwala jola

Easy Joladda Rotti / Jowar Roti



jowar roti flatbread north karnataka healthy jwala jola Oil-free flatbread/roti made from Jowar flour, baked on a pan using water

Recipe Type:  Bread
Cuisine:          South Indian
Prep Time:     5 minutes
Cook time:     45 minutes
Yield:              5-6 Rottis

Ingredients:


1 cup Jowar Flour
1 cup Water
Salt

Method:


Add 1 tsp of salt to water and heat in microwave for about 1 minute.
Add the flour to the water and mix.
Microwave the dough for 2-3 minutes more.When you remove it from the microwave, it will look all clumped together and kinda dry.
Let it cool for some 10-15 mins and then knead the hot dough until it becomes like chapati dough. Add a little cold water while kneading if required. The dough now has the same texture of chapati dough and you can actually make small balls and roll them out into rotti's using a rolling pin.
Heat the tava. Once the tava is hot, put the rotti on it and gently rub the rotti with water. Once the rotti is cooked on one side, turn it over and cook. Yummy rottis are ready to be eaten with yennegai (Bharwan baigan), or chutney pudi tuppa or plain homemade butter.

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