Jowar roti(Jolad rotti) - An easy way
Jolad rotti or Jowar rotti is a must in any North Karnataka(Hubli, Dharwad, Belgaum, Gokak, Bijapur) ‘Lingayat‘ house. Lingayat women are experts in making these. A lot of experience is required in making these in the traditional way.
The dough is prepared by mixing the jowar flour with hot water and then the roti/rotti is spread using the palm. You can see the details here.
I tried making these rotis in the traditional way for 2-3 times with little success. Though I could spread it to get the perfect shape, I couldn’t make it very thin(I like these rotis very thin and soft). Then aayi gave me this idea and I am able to successfully make the rotis the way I like in no time.
If you are a Bangalorean, don’t miss the “Jolad rotti oota” in Kamat Minerva (at Minerva circle). The taste is superb there. They serve jowar roti with 2-3 sides, one of them is always ‘Ennegayi (stuffed brinjal)‘, and butter.
Ingredients:
Jowar flour(Jolad hittu) 1 cup
Water 1 and 1/2 cups
Salt
Method:
Heat water and add salt. When it starts boiling, add the flour and mix continuously till all the water is absorbed. Take off the heat.
When it is still hot, knead the dough on a flat board. Spread using the rolling pin (For rolling, apply dry flour as much as needed. If the roti breaks, make it into a ball again, apply some more flour and roll).
Fry on the heated tava like chapathis. These taste great when served hot.
Serves : 2
Preparation time : 10min
hi shilpa,
May 31st, 2006 at 12:38 pmNice to see the jower roti. I use to have them when i was in mumbai.one of the aunty used to make it for me..But i have never dared to do it..as i always felt its a tough one to make..but with this recipe i think i should give it a try..let me see if i can find the jower atta in the indian grocery stores..
Hi,
I make bhakri (thanks to my room-mate back in India who taught this). The problem I face is when lifting it off. My roomie used to do it so effortlessly!!! May be I just need more practice. Any tips on how to not make it break. For me the atta is good and rolling with hand is also coming properly - only the take-off and landing are shaky!!!
A nice site and I am looking forward to lot more N. Kanara recipes that my roomie used to make!!! May be the gurellu podi that she used to get.
-Vasundhara.
June 6th, 2006 at 3:31 pmHi,
Yes, I had Jolad Rotti in Kamat Bugle Rock(Basavangudi),a few months ago, ohhhhh they areally out of the world……………….so..yummy. I wanted to try them at home. Thanks I got the recipe from your site. I will try now.
July 10th, 2006 at 2:59 amThis is the best Jowar roti recipe that I found on the net! I had tried all possible ways to get the roti soft…and this recipe did the trick! Thanks a bunch!
July 17th, 2006 at 3:22 pmInfact my grandmother made the whole jowar bhakri just on her hands. And not to mention it was thin!! . Hence the process of applying water while roasting it was eliminated. It was truly a skill. Thankfully atleast I have mastered the skill of making the bhakri with applying dry flour..
July 31st, 2006 at 8:44 pmSudha, Vanishree, let me know if you could prepare good jawar rotis. I am sure with this recipe, you can get perfect rotis.
August 1st, 2006 at 9:17 amThanks butterflies.
Vasundhara, May be you can try making the rotis on a plastic paper. That way it will be easier to lift them.
Deepali, you are lucky to have mastered the skill. I tried to make in the traditional way, since it broke everytime, I followed this way and now I get the soft and tasty rotis :).
Hi Shilpa,
The only reason, why your jowar bhakri/roti break is because, the flour is quite old. I mean it is not fresh from the mill.
I guess you are located outside India, due to which it might be difficult for you to find fresh flour. Even here when the flour is a little old, my mom kneads the bhakri dough in hot water.
August 1st, 2006 at 9:52 pmShilpa,
August 22nd, 2006 at 10:50 pmI thank you so much for the Jolad Rotti and Badnekai Ennegayi recipes. I tried my hand making them today and wowww…… it has come out so well..everyone at home liked it very much.My little daughter packed it for school too.Both are very tasty.Thanks once again.
Regards,
Vanishree
Shipla,
September 5th, 2006 at 4:16 amThe jowar roti recipe is really easy. I had been warned by all that I’d fail in making it but it turned out really well with your recipe. I guess the key to jowar is to roll while hot. Thanks for the terrific recipe!
Hi shilpa ,
September 13th, 2006 at 2:27 pmI am basically from MP but always lived in maharashtra .I love bhakris made there . last 3-4 yrs in bangalore have tasted jolad rotti in kamath yatri nivas .They are almost same (delicious as ever).I made it and they came out okay .I have a request if you could also gimme the recipe of eggplant curry that kamath restaurant serves always with jolad rotti then I will be very happy .I tried internet but in vain couldn’t get the recipe from anywhere.
Thanks
Aarti, it is there on the site. Search for ’stuffed brinjal’ in the searchbox above.
September 13th, 2006 at 2:29 pmwe do jowar roti in bulk for orders and for spares like 1 or 2 to 5
March 4th, 2007 at 3:45 amas per your order if you are in need of please contact
to 9986271116
we provide free home delivary in bangalore
we do jowar roti in bulk for orders and for spares like 1 or 2 to 5
as per your order if you are in need of please contact
to 9986271116
we provide free home delivary in bangalore
made by hand and with care
and we also do other north karnataka items…..
March 4th, 2007 at 3:48 amHi ..
March 29th, 2007 at 3:14 amjust wanted to know whether we can make bajra and rice bhakri’s in the similar fashion.. i.e. by putting in boiling water
please repy
[...] Thats a full proof recipe of Jowar roti which LakshmiK tried!!!! :) [...]
April 1st, 2007 at 3:24 amHi there
Thankz for a wonderfull Jolad Rotti recipe. I tried it for the very first time yesterday n came out so well n tasty… ummmmmmm…. I have to do it more often from now on… Can we do the same with Bajra n Millet flours???
Shilpa: Anju, I think we can make it with bajra and millet also, I have never tried it though. You need to experiment
.
June 29th, 2007 at 3:11 pmHello,
July 16th, 2007 at 2:18 amThankx a lot for this easy way of doing jowar roti. As i am giving gluten free diet to my son, i am left with little chopice. I tried jowar roti before with little success. But with your recipe, it turned out perfect. My son really enjoyed eating them.
Thank u again
Hi Shilpa,
First of all thank you so much for all your recipes. This Jawar roti reminds me of my mom making them . She thought me how to make , but i never got the way she used to make thin , but you know while making traditionally use one of your hand rotating and the other hand supported to roti lying down or straight. Like that you wont get broken edges.
August 16th, 2007 at 9:38 amHi Shilpa,
Can u please findout if Jolad hittu becomes bitter bcas of storage, what is the better idea to make it eatable.
geeta.
Shilpa: I don’t know anything about jolad hittu becoming bitter Geeta. Sorry.
August 23rd, 2007 at 2:23 pmHello all,
I am trying to make jowar rotis as part of my diet and they seem to break.
I live in California, US where i can buy the jowar atta only from the Indian stores and so i am assuming that the atta is not fresh.
I am going to try this boiling water+salt+ atta recipe and see how it works.
October 21st, 2007 at 2:10 pmThank you for the tip though.
[...] with sorghum and is not baked on a wheat-contaminated surface. Too stressful? Try making your own: Aayis’ recipe for Bhakri The Cook’s Cottage’s Recipe for Bhakri with Jowar Nandyala’s recipe for Sorghum [...]
December 5th, 2007 at 6:02 amShilpa..Allanu jowari pitta bhakri kartati! This is new to me..i used to add hot water and salt ..shall try u sure success recipe! Thanks again!!! (I make best chapatis and puris tks to your stepwise photos and expln..now there will be new addition!)
Shilpa: Allanu keleri its much easier. Its aayi’s method that has never failed to work :).
December 10th, 2007 at 1:09 amHi,
Jolada rotti or bhakri is the staple food of North Karnataka. The house-hold women all over North Karnataka have the skill of preparing thin tortillas without breaking. If the skills are not applied properly, the tortilla is bound to break.
Jowar can be eaten just like chapati with any subji or curry or pallya…
December 10th, 2007 at 8:41 amHi Shilpa,
Gr8 work. Ppl at my home are very fond of bhakri, but no body has got that skill. yes’day i bought Jowar flour as soon as i read this recipe. But it was a flop show. i boiled 1 glass of water, transfered that to a thick bottom pan off the stove and then added 3/4cup flour. it looked like a paste (from the qunatity mentioned in the recipe, the amount of flour is less than water, but if so it becomes batter rather) and then i ended up adding more n more flour(nearly 2 cups) after which it looked like the dough normally exp ppl knead by mixing to make bhakri. I kneaded some portion of it on flat board and when i tried rolling it with pin, it was getting stuck to the pin.
should i add flour to boiling water, cook it till water is absorbed(like ragi mudde) and then take it off from stove. wont it stick to the pin or break?
December 14th, 2007 at 4:22 amShilpa: Yes Pratima, you should keep cooking till all water it absorbed(just like ragi mudde). By doing this it becomes a little manageable to roll. You can use enough dry flour while rolling it to.
Hi Shilpa,
I read all the comments here & I have a suggestion.
Here in US, the jawar flour is old..So the rotis (we call bhakris) tend to break..So you can add rice flour to the jawar flour..2parts of jawar :1part of rice flour. Mix it with hot water…This way, there is no need to roll the roti. You can make it with hands like traditional way. Also another imp. thing is to fry them on heated iron tava (esp for bhakri)…
I mix 2lbs of jawar:1lb of rice flour & I can use it for 3-4weeks..
We eat bhakri for everyday dinner..I have been doing the bhakris this way since 3 years..Rice flour gives the stickiness to make bhakri, the colour is white & you can make a thin bhakri…
January 27th, 2008 at 2:24 pmI am looking for the Jowar flour where can I purchase this. They kind of look like tortillas. I am Gluten intollerant and was given a receipe to use the Jowar flour. Thank you.
Shilpa: Jowar flour is available in Indian stores.
February 27th, 2008 at 2:55 pmhi
March 16th, 2008 at 1:53 pmI prepare jowar roti (also called bhakari / bhakri in Marathi) in a slightly different way. In your method you boil water and add jowar flour to it and knead it.. whereas I take jowar flour in a bowl add a pinch of salt and normal temp water and knead it like we make dough for chapatis. I make a ball of size 1 n 1/2 times more than that we take for chapati, apply dry jowar flour to it and spread it in hands itself by clapping over the ball in hands. When enough wide, I apply a little dry flour over the surface and then spread it gently with right hand palm. while putting it on the Tawa (grid) I put the ower side (means side on the surface) over the hot surface of grid. then apply water over it and when half baked I turn it over. when this side is half roasted I again turn it and roast the other side. and then the remaining side once again.
This roti fluffs like chapati. if not then slightly we can press the rim with the cotton cloth. it tastes yummie with besan (Pithala) and pickle specially Mango pickle.
hi,
April 6th, 2008 at 12:13 pmits very good,i try this but iam not success completely.
so,i make its with wheat flour(little ),and its great.
Hi ,,
I was just starting search for jolad-rotti recipe , this is great info ,,, i shall try out and update ,,
May 6th, 2008 at 1:55 pmhi shilpa,
my mom would make these very often.u add 1cup of water that is boiled to 1 cup of flour. then make a dough.take sufficient dough to make a roti in hand and knead it uniformly ,may be on the slab of ur kitchen.it changes the colour almost to white.then u roll u wouldnt get this ragged edges.
u could have it with nice garlic coconut chutney
May 8th, 2008 at 7:22 am