Jolada Rotti

Name: Jolada Rotti
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Karnataka
Ingredients: 250 g jowar flour (jolada hittu); 200 ml hot water; 0.5 tsp Salt; 2 tbsp rice flour

Thick, hand-patted flatbreads made from jowar flour, the staple bread of North Karnataka eaten with pungent brinjal curry and spicy chutney powders.

🇮🇳India· Karnataka

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 4
Difficulty: Medium
Calories: 180 kcal

Ingredients

0 of 4 gathered

Servings

250 g jowar flour (jolada hittu) — fresh, coarsely ground
200 ml hot water — approximately, as needed
½ tsp Salt — optional
2 tbsp rice flour — for dusting

Equipment

•Flat griddle (tawa)
•Wet cloth or plastic sheet for patting

Nutrition

Per serving, approximate

Calories: 180 kcal
fat: 1 g
carbs: 38 g
fibre: 6 g
protein: 5 g
calories: 180 kcal

Instructions

1
Put jowar (sorghum) flour in a wide bowl. Slowly stir in hot water with a spoon until cool enough to touch.
2
Knead into a soft, slightly sticky dough while warm. Cover and leave it to rest for 5 minutes.
3
Divide the dough into balls. Keep them covered under a damp cloth so they do not dry out.
4
Dust a wet cloth or plastic sheet with rice flour. Place a dough ball down and pat it into a thick 15 cm disc.
5
Carefully flip the patted rotti (flatbread) onto a hot, dry griddle.
6
Cook on medium heat, pressing gently with a cloth. Wait until brown spots appear on the bottom.
7
Flip straight onto an open flame for a few seconds to puff up, or cook both sides fully on the griddle.
8
Serve hot spread with ghee (clarified butter) or with yenne badanekai (stuffed brinjal curry).

Chef's tips

Jowar dough contains no gluten, so pat it into shape while warm rather than rolling it. Freshly milled jowar flour is much easier to bend and shape than older flour.