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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.

Jowar flour(Jolad hittu) 1 cup
Water 1 and 1/2 cups

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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{ 97 comments… add one }

  • sudha vinodh May 31, 2006, 12:38 pm

    hi shilpa,
    Nice 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..

  • vasundhara June 6, 2006, 3:31 pm


    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.


    • SUKANYA December 28, 2012, 1:21 pm

      Try rolling the roti on a wax paper. It will simply come of the paper without any effort and breaking. My friend Malini taught me this.

  • vanishree July 10, 2006, 2:59 am


    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.

  • Butterflies July 17, 2006, 3:22 pm

    This 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!

  • Deepali July 31, 2006, 8:44 pm

    Infact 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.. :)

  • Shilpa August 1, 2006, 9:17 am

    Sudha, Vanishree, let me know if you could prepare good jawar rotis. I am sure with this recipe, you can get perfect rotis.
    Thanks 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 :).

  • Deepali August 1, 2006, 9:52 pm

    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.

  • vanishree August 22, 2006, 10:50 pm

    I 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.

  • nandy September 5, 2006, 4:16 am

    The 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!

  • Aarti September 13, 2006, 2:27 pm

    Hi shilpa ,
    I 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.

  • Shilpa September 13, 2006, 2:29 pm

    Aarti, it is there on the site. Search for ‘stuffed brinjal’ in the searchbox above.

  • Laksmi patil March 4, 2007, 3:45 am

    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

  • Laksmi patil March 4, 2007, 3:48 am

    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…..

  • Madhuri March 29, 2007, 3:14 am

    Hi ..
    just 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

  • Anju June 29, 2007, 3:11 pm

    Hi 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 :( .

  • praveena July 16, 2007, 2:18 am

    Thankx 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

  • Rushali August 16, 2007, 9:38 am

    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.

  • Geeta August 23, 2007, 2:23 pm

    Hi Shilpa,

    Can u please findout if Jolad hittu becomes bitter bcas of storage, what is the better idea to make it eatable.


    Shilpa: I don’t know anything about jolad hittu becoming bitter Geeta. Sorry.

  • Purvi Mehta October 21, 2007, 2:10 pm

    Hello 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.
    Thank you for the tip though.

    • Panna August 25, 2014, 6:43 pm

      You can find jowar also known as sorghum flour in health food stores. I found it in Bristol farms in san diego. Nicely sealed airtight. Was on sale. You get 16 oz packs though! I could actually make jowar roti Vahrehvah style. It was very fresh! I put it in freezer and it stayed fresh for months! Hope this helps :).

  • Purnima December 10, 2007, 1:09 am

    Shilpa..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 :).

  • Mallikarjun Naik December 10, 2007, 8:41 am


    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…

  • Prathima December 14, 2007, 4:22 am

    Hi 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?

    Shilpa: 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.

  • Deepa January 27, 2008, 2:24 pm

    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…

  • Rita February 27, 2008, 2:55 pm

    I 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.

  • flowertots March 16, 2008, 1:53 pm

    I 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.

  • sujata April 6, 2008, 12:13 pm

    its very good,i try this but iam not success completely.
    so,i make its with wheat flour(little ),and its great.

  • Mohan May 6, 2008, 1:55 pm

    Hi ,,

    I was just starting search for jolad-rotti recipe , this is great info ,,, i shall try out and update ,,

  • namita May 8, 2008, 7:22 am

    hi 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

  • jayashree May 18, 2008, 7:34 pm

    really came out well thanks.

  • Gayatri June 9, 2008, 3:52 pm

    I am from Dharwad, currently living in OH.
    Tried rotti mixing with different flours didn’t come out well.
    Will surely try this …

  • Mrinalini Princeton-Manoj June 20, 2008, 3:13 am

    Thanks a ton

    Dad was diagnosed a month back with high blood sugar levels. We haven’t yet met with the Doctor. Mom in the meanwhile decided to control his diet through healthy short frequent meals. Jola was among the top to begin with, but somehow we made it the typical akki roti way, kneading it into a paste in warm water and doing the process using hand.

    I came home last week to be surprised with hard indigestible jola roti, and wasnt ready to settle to eat it. I searched the net and yours was to top the list and i tried it. Didnt think twice to search another site for this, I tried the recipe yesterday morning, and the rotis came out just like the once served at Kamat.

    Thank you once again.

  • mamta June 26, 2008, 5:20 pm

    I make the rotis similar to the recipe. I learnt one more recipe .. if at all u would like to include jowar in ur diet.. the easy way is to make t’halipeeth’ out of it.

    just take enough flour.. mix it with finley chopped onions, 1 green chilli, coriander leaves, red chilli powder, salt.. mix it to a dough .. softer .. try to spread the dough onto a tawa directly(of course cold & oiled..)and cook it covered.. fry on both sides… cool the tawa & do the next one.. goes very well with ‘hasi shenga chutney’

    chutney recipe
    2-3 handfuls of roasted pea nuts.
    some green chiliies
    half chopped onions
    couple of garlic
    coriander leaves few sprig,

    grind it to smooth paste, and give the tadka of mustrd, urid, red chilii broken pieces, curry leaves..

    our version of peanut butter.. goes very well with chapathi, on toast.. very handy too.

  • tony arnold August 5, 2008, 5:54 am

    I live in UK and found some of this flour in the supermarket and now will try this recipe! However i don’t know what a ‘tava’ is so will have to research this more.
    This site looks ever so yummy..oh we would like to go to India (wife and i) and produce a book on food!

  • tony arnold August 9, 2008, 3:22 pm

    I made some tonight for the first time and it went well!

    I wasn’t sure if you put them o the rotti without any oil. I didn’t use oil. They are just roasted i guess. I made them thin, no problem and they tasted good. Howevr it was a test run and i hadn’t made any dishes to accompany them.
    I think i have had them in a southern indian restaraunt in England before (am English!) Many thanks!

    • Mehar October 14, 2014, 1:29 am

      Hi ships
      I was trying 2,3 methods but all was failure ….
      Tried this today morning and must tell it came out very well . And puffed too.
      Thanks dear for this recipe but i had crack on top of the roti of one side . Can u tell me why does Tht happen?
      Thanks in advance

    • Shilpa October 14, 2014, 9:26 am

      I think the top gets dried out for some reason. You can brush some water to the top of roti when it is roasting on tava

  • vyjayanthi kamath August 13, 2008, 12:48 am

    shilpa can u help me please

    I use 1/3 rice flour and 2/3 jowar flour with 1 1/2 cups of water for 1 cup -the method is same as yours. sometimes the dough turns out well,it becames like a rumali rotti where you can stretch the ball in to very thin rottis and sometimes the ball breaks and it is difficult to get into shape or rather i try hard to knead it again with some oil, some flour and so much that i get fed up…
    May be bec I donot knead the dough when it is hot …. …. help me please l

  • radhika August 29, 2008, 4:29 am

    i have seen someone applying water to rottis while frying it. why is that done?
    and heating them on direct high flame like pulka

  • swetha September 18, 2008, 4:05 pm

    i tried out your jowar roti recipe& im happy with ur recipe.can i prepare jowar dough in bulk & refridgerate it,instead of boiling water&mixing in dough everyday.

    Shilpa: I haven’t tried that Swetha. I think for the best results, the dough should be fresh and still warm.

  • swetha September 18, 2008, 4:31 pm

    thanks shilpa

  • Daniel October 3, 2008, 3:08 pm

    i had some traditional roti at a friends house who has an indian restaurant and it was quite superb. She said the flour most indians use is golden palace, which has a yellowish aspect happening. She told me to mix whole wheat and this golden palace flour plus water, anyway, I look forward to using your recipe because sop far that one has been challenging

  • arathi October 5, 2008, 2:16 am


  • sheila November 5, 2008, 4:28 am

    I lived in Bangalore, heard of jolad roti, but never tried or tasted. Thanks for the recipe, I’ll try this one.

  • Gauri December 6, 2008, 4:57 am

    Hi Shilpa

    Thanks for furnishing such a good receipe of jowar.Jowar is very healthy for small children.And as i have small child i can give him also the way u have told it sounds simple to prepare.

  • Raghu December 27, 2008, 12:17 am

    Dear Shilpa,

    Thanks for the wonderful recipes for making Jowari rotis. I was thinking – could we add sajje flour, soya flour and any other flour to this to mke it more healthy?


    With Best Regards,


  • Guru December 28, 2008, 4:35 am

    I compiled a list of places where jolada rottis are available in bengaluru:

    Please make use of the info and let me know if I missed some..

  • NEELA NAYAK January 9, 2009, 9:10 am

    wonderful site. My husband Sunil is from North Kanara,Honawar,& myself from South Kanara. hence I was very surprised & excitedto see your site now. Wish I knew about it earlier. I love cooking & hence I have found a husband who not only relishes my food but he also appreciates it. Thanksto you, will visit your site more often.

  • nayana January 10, 2009, 2:24 am

    do u have some receipes to be tried in electric oven, the spicy ones and not cakes.

    Shilpa: You can try bread and pizzas.

  • surekha January 10, 2009, 1:15 pm

    Seen this site first time, liked it. pls show on video how to make thin jolad roti, how beneficial is joladroti for health

  • Prathima January 15, 2009, 12:41 am

    Hi Shilpa,

    Wish you happy Sankrathi.
    I tried making bhakris following above instructions. It came out well and thin though sometimes it breaks. I used a paper to slide it under the bhakri after it is rolled to transfer to the tawa as i was finding it difficult to lift from the platform. Thanks a lot for the recipe. I think i need to make them often to have practice. Can u pls post easy method of making sajji bhakris too? I will be v glad.

    Shilpa: Sajje rotti recipe

  • R.Srinivasan February 8, 2009, 9:38 am

    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?

  • Arvind February 12, 2009, 7:08 pm

    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.

  • nagashree February 13, 2009, 2:08 am

    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

  • Ramya February 20, 2009, 7:43 pm

    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….

  • rangoli March 13, 2009, 5:51 pm

    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!

  • aditi March 22, 2009, 11:00 am

    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..

  • Geeta Ramani May 24, 2009, 10:27 pm

    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!

  • pamela June 16, 2009, 5:16 pm

    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. :-)

  • raghuram June 18, 2009, 8:44 am

    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.
    thank you
    Raghuram Boddeda.

  • Anbu October 1, 2009, 11:27 pm

    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.

  • dileep October 20, 2009, 1:36 pm

    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.

  • Mala Shanbhag December 4, 2009, 6:43 am

    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.

    • Rashmi August 28, 2012, 12:48 am


      I used the microwave method for preparing dough. Jowar Roti Came out perfect.


    • Madhu October 4, 2012, 9:28 am

      Thanks Mala for this amazing, fool proof tip. I love Jowar rotti and my 7yr old son loves to have it everyday. Past 7 yrs I have been experimenting on how to make it less messy. This method made it easy to get the dough to the right consistency, no mess at all. Now, I make rotti almost every night without any hassle. Thanks again.

  • Rajeshwari February 14, 2010, 12:34 am

    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.

  • suman February 24, 2010, 10:29 am

    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.

  • vidyasagar February 25, 2010, 11:27 am

    If anybody knows where the jawari roti making machine is available, kindly place the address.

  • Bhargavi Aithal June 10, 2010, 5:20 am

    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.

  • Claudette October 22, 2010, 11:53 am

    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.

  • prabhu October 29, 2010, 12:39 pm

    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..

  • prabhu October 31, 2010, 7:03 pm

    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..

  • shwetha November 11, 2010, 10:29 pm

    Thanks a lot for this easy recipe!

  • Faisal February 10, 2011, 7:21 am

    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

  • renuka shettigar February 12, 2011, 12:32 am

    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

  • Sanika March 23, 2011, 4:51 pm

    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.

  • sanjay April 29, 2011, 9:43 pm

    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.

  • sanjay September 19, 2011, 5:01 pm

    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.

  • savita October 2, 2011, 4:05 am

    hey nice re. nanadu ondu book ede. uttara karnataka delicious foods.

  • sameer October 13, 2011, 2:58 pm

    I looking for jowar roti nachine where can i get in india plz tell me

    thank you



  • अजय मिस्त्री April 6, 2012, 3:36 pm

    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.

  • JAYA MERCHANT June 28, 2012, 5:58 pm

    Hi Shilpa My aai used to make jawar roti very well. Some times she use to make dough with worm milk and she use to spread white til cesame on the parat with jawar flour on it and then with the palm of her hand round thin rotis !We call them DashmiI also make them .For good effect we have to knead the flour with giving pressure and the flour should not be too old

  • RG Raman July 5, 2013, 10:44 am

    After eating at Kamat Yatriniwas, my wife and daughter in law tried to make the same tonight at my home., but same turned as pieces and not full roti, though the taste was very good. What is the reason for breaking? Where can we get good flour?

    • Shilpa July 5, 2013, 6:49 pm

      You have to knead the dough really well and roll very slowly. Add extra dry flour if required.

  • shruti September 5, 2013, 7:53 pm

    Hi Shilpa,

    Nice recipe, I am also in usa. I want to know how to get the fresh jowar roti flour from the indian groceries here. The flour which i brought was very old seems and dint turn out that well.

    So which brand do u prefer? Which jowar bhakri flour you use?

    Love all your recipes

    • Shilpa September 6, 2013, 9:04 am

      I have tried different brands, and sometimes they are good, sometimes bad. I usually buy jowar flour from the Indian grocer who has maximum customers – somehow that ensures all items get filled frequently.

  • Ratna October 6, 2013, 2:02 am

    I followed the instructions and tips given by you for the rotis. Everything was fine till I reached the last stage. I heated the tawa and put the perfectly rolled out rotis. To my dismay they got struck to the tawa and ruined all my efforts. What could have gone wrong? Any suggestions?

    • Shilpa October 6, 2013, 12:56 pm

      Probably the tava was not hot enough. The rotis stick to tava if they are put on cold tava

  • Medha January 20, 2014, 4:28 pm

    Very easy receipe and the rotti’s are so soft and easy to roll. I add little rice flour which helps give nice taste and texture, I have made this way about dozen times and everytime it was a success. Thank you.

    • Shilpa January 21, 2014, 9:19 am

      Thanks Medha. You can even add little wheat flour which makes it easier to roll. I make these mixed with either rice flour or wheat flour very often.

  • DEEPU PANICKER February 7, 2014, 12:42 pm

    Hi Shilpa, I am from Kerala and this is something new for me.
    I will definitely try this, Thank you for this recipe!!!

  • sahana March 3, 2014, 9:29 pm


    Tried this rotti recipe and it turned out just perfect!! I had tried making them before but tough luck. This one was breeze and easy too.


  • Shashikant April 14, 2014, 8:38 am

    Dear All, Jowar flour mixed in boiling water and turned in to Mudde (Bit sticky). Then its mixed with jowar flour mixed slowly. After 30 seconds and water (normal temp) and see to it that its neither loose nor to stiff. Then make small rolls and get it to ball shape. Start making roti on plain round plate ( wooden or Copper) with small pat by hand (like talipattu). Use some dry flour to smoothen stickiness and for rotating roti. Once it reaches reqd size, slowly take it out and place it on tawa, after 30 seconds run wet cloth over the roti surface. Then turn roti once it reaches bit brown pufed shape. Take care it for second side.
    This I have learnt while mummy and wife were cooking. Dear Shipla , its not only in lingayat’s family , its popular & must food in north Karnataka.

    Please excuse if any step is missing. Thanks all ladies shown interest in my favorite food.

  • Seema June 7, 2014, 2:19 am

    I tried this method & it turned out really well though not as thin as I wanted. Thanks a ton for sharing this recipe,it’s great for beginners like me.

  • sachin reddy loka July 30, 2014, 2:55 am

    sir i want to know the price of the jowar roti making machine price

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