JOWAR ROTI / JODLA ROTI /                           JOWAR CHI BHAKRI /                    SORGHUM FLAT BREAD

JOWAR ROTI / JODLA ROTI / JOWAR CHI BHAKRI / SORGHUM FLAT BREAD

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Jowar Roti / Jodla Roti Is unleavened Indian flat bread made out of jowar (sorghum) flour. This recipe originated from north of Karnataka as jowar grows in abundance there. This flour is totally gluten free and is coarse in texture than wheat flour. Jodla roti is also called as Jawarichi Bhakri in the neighboring Maharashtra.

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Jowar roti is a part of the staple diet of most of the districts of North Karnataka and Maharashtra and it  is generally enjoyed with Bharli Vangi (stuffed brinjal curry), a pulse curry, or with some Jhunka or Pithla made out of spices and gram flour (besan), accompanied with assorted chutneys, raw onions, and green chilly to fulfill a hearty soulful meal.
This Jowar Roti or also known as Jonna Rotte is eaten by farmers who do a lot of physical work and Jowar rotis is supposed to be very healthy and filling for them to carry on their hard physical work in the farms. Jowar is considered to be amongst top 5 healthy millets in India, needless to say, it’s a treasure trove of nutrients such as calcium, iron phosphorus, thiamin protein and is full of the goodness of fiber.

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The Fiber content in jowar can keep hunger pangs at bay by influencing satiety, so if you are looking for weight loss then Jowar is your best friend.
So what are you thinking, include Jowar in your meal today and give a kick start to a healthy lifestyle.
Beginners would have difficulty in handling the dough at first, for those I have given tips in the notes section below do read them carefully to successfully make these rotis.
Have shared more Indian flatbreads in my blog do click on the names given to check their recipes, hope you will enjoy them too. TANDOORI ROTI, BEETROOT POORI, NO YEAST TAWA NAN, MAKKI DI ROTI, METHI NA THEPLA, BEETROOT PARATHA.
If you try this recipe please give me a feedback would be happy to hear from you all…
Eat healthy be healthy…. Till then Happy cooking…

04RECIPE FOR JOWAR ROTI:
Ingredients:

  • 2 cups – Jowar flour / Sorghum flour , plus more flour for dusting as needed
  • 1 cup – Hot boiling water for kneading the dough
  • Salt to taste

05METHOD:

  1. In a wide kneading bowl take the flour and mix in the salt.
  2. Bring the water to a rolling boil and take off the fire.
  3. Add the hot boiling water slowly little by little in the flour above and mix with a spatula or a wide big spoon, mix till the water is incorporated into the flour.
  4. Keep aside for few minutes till the mixture cools down a bit and you are able to handle the flour. ( but don’t let it become totally cold otherwise the dough will become hard and you won’t be able to knead the dough properly)
  5. When the dough has become easy to handle knead the dough properly, give few small sprinkles of water if you think the dough is too dry to knead to a soft and non-sticky dough. (Kneading the dough well is very important as this flour is gluten free and if you don’t get the right texture after kneading it the rotis would break while rolling.)
  6. Take a small orange sized ball of the dough for making the roti and knead it once again and form a smooth non sticky ball with no cracks on it.
  7. Dip it in extra dry flour and roll out into a decent sized semi thin roti with a rolling pin, be generous with the dusting dry flour while rolling the roti on the rolling board otherwise the roti might stick on the rolling board and it would break or tear while picking it up.
  8. In the authentic version of making these rotis the balls of dough are dusted with dry flour and patted flat with hands or palms to make a big thin roti, but it requires a lot of practice, beginners can roll with the help of a rolling pin, but take care not to put too much pressure while rolling, roll the rotis with light hands and keep on sprinkling dry flour whenever needed.
  9. Heat a tawa or griddle and gently transfer the rolled out roti from the rolling board and put it on the heated tawa / griddle.

06

  1. Cook for 30 seconds and apply a thin layer of water on the roti with a clean cotton cloth or a muslin cloth on the top of the roti as shown in the photo below.

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  1. Let the roti cook till the water evaporates and small bubbles can be seed on the roti, at this point flip the roti and cook the other side for a minute.
  2. Gently press with a cloth or napkin on the roti so that the roti starts to inflate.
  3. Pick up the roti with tongs and cook the roti on direct flame, cook till the roti puffs up, cook from both the sides lightly and take out on a plate.
  4. If you like you can apply some ghee on the top of roti, repeat the same process with the remaining dough.
  5. Serve piping hot Jowar roti / Jodala roti with Bharli Vangi (For recipe click here) accompanied with Peanut and chilly garlic chutney (for recipe click here), add in some raw onions and green chilly to give the meal a kick, or enjoy this healthy gluten free Jowar roti with any spicy gravy or dal you like.

08NOTES:

  1. This jowar flour is gluten free so to get the best results while making these rotis make sure that the flour is fresh, as freshly ground flour has some amount of moisture in it and it helps in making these rotis easy.
  2. Adding hot water is very important step while kneading this dough as the hot water adds stickiness to the dough as the gluten factor is missing in the flour.
  3. The more you knead the dough to a non-sticky soft smooth dough the easier it becomes while rolling out the rotis.
  4. Make these rotis as soon as you knead the dough, if you knead the dough and keep away for a long time you would have difficulty in rolling out the rotis.
  5. Knead only the right amount what you want to consume right away, kneading the dough in small quantities is a wise option.
  6. While making the roti keep the rest of the dough covered with a damp cloth to avoid drying of the dough as if it dries up it would become hard you will face difficulty in rolling out the next rotis.
  7. While rolling if the edges crack smoothen the edges with the help of your finger tips to get a perfect shape.
  8. Wiping the roti with water removes extra flour used while rolling out the roti and gives a little moisture to the roti which prevents it from becoming too dry after cooked.
  9. Those who are making this roti for the first time can roll out the rotis between 2 clean plastic sheets, dusted with dry flour to avoid sticking of the roti on the plastic sheet , and can easily transfer the roti to the griddle for cooking, you can follow this easy method for any gluten free flour flat bread, till you get practice in making these rotis traditionally with hands.

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JOWAR ROTI / JODLA ROTI / JOWAR CHI BHAKRI / SORGHUM FLAT BREAD
 
Author:
Recipe type: Healthy Affairs, Indian Bread, Maratha Affairs, Veg
Cuisine: Indian
Ingredients
  • 2 cups – Jowar flour / Sorghum flour , plus more flour for dusting as needed
  • 1 cup – Hot boiling water for kneading the dough
  • Salt to taste
Instructions
  1. In a wide kneading bowl take the flour and mix in the salt.
  2. Bring the water to a rolling boil and take off the fire.
  3. Add the hot boiling water slowly little by little in the flour above and mix with a spatula or a wide big spoon, mix till the water is incorporated into the flour.
  4. Keep aside for few minutes till the mixture cools down a bit and you are able to handle the flour. ( but don’t let it become totally cold otherwise the dough will become hard and you won’t be able to knead the dough properly)
  5. When the dough has become easy to handle knead the dough properly, give few small sprinkles of water if you think the dough is too dry to knead to a soft and non-sticky dough. (Kneading the dough well is very important as this flour is gluten free and if you don’t get the right texture after kneading it the rotis would break while rolling.)
  6. Take a small orange sized ball of the dough for making the roti and knead it once again and form a smooth non sticky ball with no cracks on it.
  7. Dip it in extra dry flour and roll out into a decent sized semi thin roti with a rolling pin, be generous with the dusting dry flour while rolling the roti on the rolling board otherwise the roti might stick on the rolling board and it would break or tear while picking it up.
  8. In the authentic version of making these rotis the balls of dough are dusted with dry flour and patted flat with hands or palms to make a big thin roti, but it requires a lot of practice, beginners can roll with the help of a rolling pin, but take care not to put too much pressure while rolling, roll the rotis with light hands and keep on sprinkling dry flour whenever needed.
  9. Heat a tawa or griddle and gently transfer the rolled out roti from the rolling board and put it on the heated tawa / griddle.
  10. Cook for 30 seconds and apply a thin layer of water on the roti with a clean cotton cloth or a muslin cloth on the top of the roti as shown in the photo below.
  11. Let the roti cook till the water evaporates and small bubbles can be seed on the roti, at this point flip the roti and cook the other side for a minute.
  12. Gently press with a cloth or napkin on the roti so that the roti starts to inflate.
  13. Pick up the roti with tongs and cook the roti on direct flame, cook till the roti puffs up, cook from both the sides lightly and take out on a plate.
  14. If you like you can apply some ghee on the top of roti, repeat the same process with the remaining dough.
  15. Serve piping hot Jowar roti / Jodala roti with Bharli Vangi (For recipe click here) accompanied with Peanut and chilly garlic chutney (for recipe click here), add in some raw onions and green chilly to give the meal a kick, or enjoy this healthy gluten free Jowar roti with any spicy gravy or dal you like.
Notes
1. This jowar flour is gluten free so to get the best results while making these rotis make sure that the flour is fresh, as freshly ground flour has some amount of moisture in it and it helps in making these rotis easy.
2. Adding hot water is very important step while kneading this dough as the hot water adds stickiness to the dough as the gluten factor is missing in the flour.
3. The more you knead the dough to a non-sticky soft smooth dough the easier it becomes while rolling out the rotis.
4. Make these rotis as soon as you knead the dough, if you knead the dough and keep away for a long time you would have difficulty in rolling out the rotis.
5. Knead only the right amount what you want to consume right away, kneading the dough in small quantities is a wise option.
6. While making the roti keep the rest of the dough covered with a damp cloth to avoid drying of the dough as if it dries up it would become hard you will face difficulty in rolling out the next rotis.
7. While rolling if the edges crack smoothen the edges with the help of your finger tips to get a perfect shape.
8. Wiping the roti with water removes extra flour used while rolling out the roti and gives a little moisture to the roti which prevents it from becoming too dry after cooked.
9. Those who are making this roti for the first time can roll out the rotis between 2 clean plastic sheets, dusted with dry flour to avoid sticking of the roti on the plastic sheet , and can easily transfer the roti to the griddle for cooking, you can follow this easy method for any gluten free flour flat bread, till you get practice in making these rotis traditionally with hands.

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