J- Jowar Bhakri | Jowar Roti | Jolada Roti Recipe

Jolada rotti is an unleavened Indian bread made out of jowar (sorghum), originating from North Karnataka. It is coarser than a roti. It can be either soft or hard in texture, compared to a khakhra or cracker with respect to hardness. The name literally translates into sorghum bread, jolada rotti is also called as jwarichi Bhakri in neighboring Maharashtra.

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Jolada rotti is part of the staple diet of most of the districts of North Karnataka, where it is eaten with pulse curries such as jhunka, enne gai or with assorted chutneys.

To knead the dough of gluten free flour such as jowar, bajra, rice, we use warm water. Once dough is ready, try to cook roti immediately or you can knead the dough into small portion. Otherwise dough will release the moisture and would tough to handle that.

For 10th day of BM#92Edition, My Letter is J and J se Jowar Bhakri/ Jowar Roti.

Check out my other Indian Flatbread recipe such as Pol Roti, Tawa Tandori Roti, Banana Poori and Boondi Paratha.

Check my other recipe under A-Z Indian flatbread series:

A- Aloo Cheese Paratha

B- Bajra Bhakri

C- Chur Chur Naan

D- Dhakai Paratha

E- Easy Seyal Phulka

F- Farali Sabudana Thalipeeth

G- Green Chili Paratha

H- Hare Chane Ka Paratha

I- Indori Palak Poori

 

 

 

Ingredients:

2 Cups Jowar Flour/ Sorghum Flour

Salt to Taste

1 1/2 Cup Warm Water

1/2 Cup Wheat Flour for Dusting

Ghee for Topping

How to make Jowar roti/ Jowar Bakhri

Combine jowar flour, salt and add warm water slowly to knead the flour. Keep aside for 5 minutes to set and again knead it. Heat the tawa on medium flame. Divide the dough into 5-6 equal portions. Roll it by using little wheat flour and roll in round shape. Dust off the extra flour from the roti. Place them on hot tawa one by one, turn it over after lower side is cooked. Now spread water over the roti with help of hand to remove excess dough. Cook the roti on a low flame till to both sides turn brown and cooked. Spread the ghee or butter and serve it with chutney or curries.

4.8 from 5 votes
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Jowar Bhakri | Jowar Roti | Jolada Roti Recipe

Jolada rotti is an unleavened Indian bread made out of jowar (sorghum), originating from North Karnataka. It is coarser than a roti.

Course Indian Breads, Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 People
Author Preeti Garg

Ingredients

  • 2 Cups Jowar Flour
  • 1 Tsp. Salt
  • 1 1/2 Cup Warm Water
  • Wheat Flour for Dusting
  • Ghee for Serving

Instructions

  1. Combine jowar flour, salt and add warm water slowly to knead the flour. 

  2. Keep aside for 5 minutes to set and again knead it. Divide the dough into 5-6 equal portions.

  3. Heat the tawa on medium flame. 

  4. Roll it by using little wheat flour and roll in round shape. Dust off the extra flour from the roti. 

  5. Place them on hot tawa one by one, turn it over after lower side is cooked. 

  6. Now spread water over the roti with help of hand to remove excess dough. 

  7. Cook the roti on a low flame till to both sides turn brown and cooked. 

  8. Spread the ghee or butter and serve it with chutney or curries. 

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92

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11 thoughts on “J- Jowar Bhakri | Jowar Roti | Jolada Roti Recipe

  1. You have made it perfect Preeti. Rolling and cooking gluten free flours is so tough but you have mastered the art. The nutritious rotis look so yum…

  2. Even I made Jolada roti Preeti. Your rotis are looking whiter as compared to mine. I even asked Valli that my rotis are on creamier side then she told that it could be due to difference in flour. Anyway, the rotis look good

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