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
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79 Responses to Jowar roti(Jolad rotti) – An easy way
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Amongst the procedures I tried out yours gave the best result but still I find the roti to be hard and brittle.I have eaten much softer ones in Bangalore , what is the secret for making it soft and thin Jolad rotis?
Shilpa, we Maharashtrians use flowertot’s recipe which works perfectly every time. The jowar peeth (flour) as well as bajri flour goes bitter if left unrefrigerated. We leave ours in the freezer.
Raghu, adding soya flour will not hurt bahakri but don’t over do it. Jowar flour itself contains 10% protein.
thx a lot for easy method. one more method is tere so that flour does not stick to rolling pin. I used plastic sheet for rolling and wet the surface of rolling pin ansplastic sheet with little oil. it was wonderful i didnt stick to rolling pin any more. by repeating the process we can do big size of rotis easily
hi ur entries are mind blowing…… i lived in bangalore for 3 yrs and simply loved the NK cuisine…. thanks for the jowar roti and ennegayi recipe i have already made them it came out really well….
Thank you Shilpa for such a good recipe! I have many recipes for Jowar roti in cook books and ones that I have from online but I have always been reluctant to try because none of them are ever specific enough, especially in terms of the quantity of water. Obviously it is something that depends on the moisture in the flour and the humidity etc, but at least with your recipe I had a starting point.
I also patted them out by hand, just to see if it would work. I thought I would try just one, but it was so successful that I did them all that way!
hi shilpa,
Nice to see the jower roti. I use to have them when i was in shahabad.one of our neighbour used to make it i have tasted, i love it. 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 Shilpa….thanks for letting us know this method….I made it with grand success. I was able to roll out very thin rotis and they tasted very very good. My husband enjoyed it and so did I!
wow!! you made bhakri making easy!! i got it right the first time. yummy!! thank you so much for your helpful recipes. i have followed many and will continue to do so.
Hi friends,
well, as Telugu man, I love to eat rice. But, my experince and travel make me a fan of the JOWAR. It has better qualities like less fat,easy digest,hygenic,healthy and able to maintian figure. So, I reduce my meal to two from three. I include Jowar,Ragi,Bajra in my meal instead rice. I love to know more about it.
Thanks for make me aware of one of the healthiest and hygenic millet,pulses for our body.
I love you JOWAR,RAAGI,BAJRA,WHEAT.
thank you
Raghuram Boddeda.
Nice recipe. Loved it. Just learned a tip to make the roti thin and smooth. while making the small ball if you press little hard with in your palms to make a fine tuned ball it becomes clear of any small bubbles and while rolling it comes very thin and smooth.
i would like to know whether any machine is devoloped to prepair BHAKARI (JWARI) just like roti maker for CHAPATI(wheat) it,s very good receipe and new method too.
Hey, Thanks for this wonderful site.This is a great reference point for me whenever I decide to try soem new dish .
My approach towards Jowar Roti is slightly different when compared to that in ur site.
I use microwave containers so that things are less messy.
Initially, Boil water for 1 minutes in microwave oven and then add flour with 1:1 ratio ,mix it and boil the mixure for another 3 minutes in oven.
Knead dough throughly .Dough gets as friendly as that of chapati.You can easily spread it thin and it is hardly broken unless your concentration is lost.
hey, i tried to do roti many time.But failed to do perfect one. But i will try to do again knowing all these various methods. Its just a delight to eat roti with eggplant curry.
hi shilpa,
Another method to do these rotis like the kamath types is to take the flour and water in the ratio 1:1quarter .The method of preparing the dough as you have mentioned it is the same. Take the dough and press it to make it soft and smooth,take a ball,put some flour and roll it with a rolling bin to make a small size roti, then make the edges little upward. Now put little flour and roll it to make a medium size thin roti.This was told by my husband’s aunt who is married to a north karnatakan.
As for frying the roti, we have to use a thick iron tawa.When the tawa heats up, put the roti on it and wipe the top part of the roti with a clean and wet muslin cloth. When the roti puffs up a little turn back and forth to fry both sides.
If anybody knows where the jawari roti making machine is available, kindly place the address.
Hi Shilpa,
Wonderful!! I’m from south canara and tried to do this `jolada rotti’ in vain so far. Thanks a lot for this simple method.
Thank you a million times. I’ve been trying for years to get my roti conme out thin and your recipe worked. I just made a batch and put the rest of the dough in the freezer. Now if I have guests come round unexpectedly, I won’t be apologising for the fact that my roti tastes good, but is too thick.
Hi Shilpa,
I would want to try this one for my hubby who is from NK who relishes this roti and chitmitki bhajji.
Can you tell me with this method will i be able to make soft rotti or the crispy ones?
Thanks again..
Soft
Hi shilpa,
Thanks a lot.. My attempt met with a partial success. but I am happy atleast i tried.. hopefully I make perfect round ones in the future..thanks again..
Thanks a lot for this easy recipe!
I need to buy the jowar flour/seeds.
i am suffering with intense summer conditions.
and someone told me that this product will help me cool down with the heat.
I would really appreciate your help
hi shilpa thanks for giving the detail to make johar roti. I have tried the johar roti many times but this one specific recipe will help me to do better. thanks alot
HI Shilpa, Thank you very much, I have tried making Jowar roti or Bhakri many time patting by hand, but never got good results, but this was perfect.
Awesome! Worked out perfect. I used 2.5 cups water ,2 cups jowar flour and followed your procedure. I had a roti press, I used plastic covers on sides and.they came out perfect . Finally a thousand thanks to you for this tip.
All the people( irrespective of the caste) in north Karnataka prepare Roti.
Lingayat’s are quite rich like Jameendaars in their home other caste people prepare the roti.
hey nice re. nanadu ondu book ede. uttara karnataka delicious foods.
I looking for jowar roti nachine where can i get in india plz tell me
thank you
ur’s
sameer
हम लोग साऊथ गुजरात से है और जुवार की रोटी सभी जगह खायी जाती है.खास कर के शाम के वख्त कुछ बिन सुब्जी के साथ गर्म गर्म जुवार की रोटी खाने का मज़ा कुछ और ही होता है.थेंक यू.