Jolada Roti Recipe - Jowar Bhakri
A high protein North Karnataka recipe with -/2 jowar flour (sorghum), rice flour, water. Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
19 steps- 1
To begin making Jolada roti, heat water in a pan and add salt and oil to the water
water(1 cup)salt(1 teaspoon) - 2
Mix it well
- 3
When it starts boiling, add the rice flour and mix continuously to avoid any lumps till all the water is absorbed
-/2 jowar flour (sorghum)(1 cup)rice flour(1/2 cup)water(1 cup) - 4
Once the water is absorbed, turn off the heat and allow it cool for 5 minutes
water(1 cup) - 5
After 5 minutes, add the jowar flour to the cooked rice flour and knead well
-/2 jowar flour (sorghum)(1 cup)rice flour(1/2 cup) - 6
Keep adding little hot water at a time until the dough becomes soft and non-sticky
water(1 cup) - 7
Knead properly, as we will make the roti’s immediately without giving any resting time to the dough
- 8
Keep the dough covered with clean damp cloth so that it does not dry
- 9
The next step is to cook the rotis
- 10
Keep a iron tawa/griddle on medium flame
- 11
Dust your rolling surface with little whole wheat flour
-/2 jowar flour (sorghum)(1 cup)rice flour(1/2 cup) - 12
Now we will start making the rotis using our hands
- 13
Divide the dough into 6 - 8 equal portions and roll out a portion of the dough into a round and thick roti using your hands
- 14
You can shape the roti by pressing out a circle with your fingers as well
- 15
Place the roti over the preheated skillet and cook it for a few seconds on one side or till a few bubbles appear on top
- 16
Turn over the roti and cook the other side for a few more seconds
- 17
Lift the roti with tongs and roast over the direct flame till brown spots appear on both the sides
- 18
Similarly, prepare the remaining Jolada Rotis
- 19
Serve Jolada Roti Recipe (Jowar Bhakri) along with Karnataka Style Badanekai Yennegai Gojju Recipe (Stuffed Brinjal Recipe), a bowl of Yogurt (Curd) and Uchellu Chutney for North Karnataka inspired meal
-/2 jowar flour (sorghum)(1 cup)
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Jolada Roti Recipe - Jowar Bhakri
A high protein North Karnataka recipe with -/2 jowar flour (sorghum), rice flour, water. Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
19 steps- 1
To begin making Jolada roti, heat water in a pan and add salt and oil to the water
water(1 cup)salt(1 teaspoon) - 2
Mix it well
- 3
When it starts boiling, add the rice flour and mix continuously to avoid any lumps till all the water is absorbed
-/2 jowar flour (sorghum)(1 cup)rice flour(1/2 cup)water(1 cup) - 4
Once the water is absorbed, turn off the heat and allow it cool for 5 minutes
water(1 cup) - 5
After 5 minutes, add the jowar flour to the cooked rice flour and knead well
-/2 jowar flour (sorghum)(1 cup)rice flour(1/2 cup) - 6
Keep adding little hot water at a time until the dough becomes soft and non-sticky
water(1 cup) - 7
Knead properly, as we will make the roti’s immediately without giving any resting time to the dough
- 8
Keep the dough covered with clean damp cloth so that it does not dry
- 9
The next step is to cook the rotis
- 10
Keep a iron tawa/griddle on medium flame
- 11
Dust your rolling surface with little whole wheat flour
-/2 jowar flour (sorghum)(1 cup)rice flour(1/2 cup) - 12
Now we will start making the rotis using our hands
- 13
Divide the dough into 6 - 8 equal portions and roll out a portion of the dough into a round and thick roti using your hands
- 14
You can shape the roti by pressing out a circle with your fingers as well
- 15
Place the roti over the preheated skillet and cook it for a few seconds on one side or till a few bubbles appear on top
- 16
Turn over the roti and cook the other side for a few more seconds
- 17
Lift the roti with tongs and roast over the direct flame till brown spots appear on both the sides
- 18
Similarly, prepare the remaining Jolada Rotis
- 19
Serve Jolada Roti Recipe (Jowar Bhakri) along with Karnataka Style Badanekai Yennegai Gojju Recipe (Stuffed Brinjal Recipe), a bowl of Yogurt (Curd) and Uchellu Chutney for North Karnataka inspired meal
-/2 jowar flour (sorghum)(1 cup)
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