Jolada rotti
AI-drafted · awaiting admin review
Thin, crisp flatbreads of jowar (sorghum) flour patted out by hand, the daily bread of north Karnataka.
Region: North Karnataka (Vijayapura, Kalaburagi, Belagavi, Dharwad and nearby)Occasion: Everyday lunch and dinner; also part of the ‘oota’ (meal) served at north Karnataka eateriesTime: 40 minServes: 4Vegan
Ingredients
- 2 cups jowar (sorghum) flour, plus extra for dusting
- About 1 cup hot water
- A pinch of salt
Method
- Boil the water with salt. Pour it over the flour a little at a time, mixing with a spoon.
- When cool enough to touch, knead firmly with the heel of your palm for 4–5 minutes until smooth. Knead each portion again before shaping.
- Dust a board with flour. Pat a ball of dough with the palm into a thin, even circle, turning it as you go.
- Place it on a hot tawa, dry side up. Wipe the top with a wet cloth.
- When the top dries, flip it. Press gently with a cloth so the rotti puffs, and cook until both sides have brown spots.
- Serve fresh and soft, or dry it in the sun or on the tawa so it keeps for days as crisp ‘khadak rotti’.
History
Jowar grows well in the dry black-soil plains of north Karnataka, and rotti made from it has been the region’s staple for generations. Women traditionally make large batches by hand.
Significance
A north Karnataka meal centres on jolada rotti with ennegai, pulses, raw vegetables and chutney powders. Millets like jowar are promoted by the Government for nutrition and for farming with little water.