North Karnataka Cuisine | ಜೋಳದ ರೊಟ್ಟಿ | JOWAR Roti / JOLADA Rotti / JOWAR Bhakri

**Author - Alee Venkatesh **

 


JOWAR ROTI / JOLADA ROTTI - Unleavened Indian Bread made out of Sorghum / Jowar flour is part of the staple diet of most of the districts of North Karnataka where it is eaten with pulse curries such as Jhunka, ennegai (egg plant dish), vegetable subzi,  shengdana (peanuts) chutney or other assorted chutneys.




INGREDIENTS & METHOD

  • 2 cup jowar flour
  • hot water as required (approximately 3/4 cup water to 1 cup flour to make dough)
  • salt to taste
In a large plate or bowl, add salt to jowar flour.  Slowly add hot water and make dough.  






Pull out small amount of dough and roll it into round shapes





Roast both sides on a heated pan / griddle / non-stick tawa




Serve hot with Jhunka / ennegai / subzi / chutneys