Comments on: Jowar roti(Jolad rotti) – An easy way

By: dileep

dileep — Tue, 20 Oct 2009 18:36:00 +0000

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.

By: Anbu

Anbu — Fri, 02 Oct 2009 04:27:22 +0000

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.

By: raghuram

raghuram — Thu, 18 Jun 2009 13:44:03 +0000

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.

By: pamela

pamela — Tue, 16 Jun 2009 22:16:20 +0000

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.

By: Geeta Ramani

Geeta Ramani — Mon, 25 May 2009 03:27:08 +0000

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!

By: aditi

aditi — Sun, 22 Mar 2009 16:00:27 +0000

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..

By: rangoli

rangoli — Fri, 13 Mar 2009 22:51:29 +0000

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!

By: Ramya

Ramya — Sat, 21 Feb 2009 00:43:12 +0000

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….

By: nagashree

nagashree — Fri, 13 Feb 2009 07:08:23 +0000

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

By: Arvind

Arvind — Fri, 13 Feb 2009 00:08:11 +0000

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.