jolada rotti recipe| jowar roti recipe| jowar bhakri recipe
Hebbar's Kitchen
Hebbar's Kitchen
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  • 15 mins Cook time
  • 20 mins Total time
  • 35 mins jolada rotti recipe
  • 1 cup jowar flour salt to taste
  • 1.25 cup water a clean cloth 1 cup jowar flour for dusting Instructions in a vessel keep the water for boiling. add salt to taste to the water. sprinkle some jowar flour to the boiling water and allow to boil for a minute more. add rest of the flour to this boiling water and mix it with wooden spoon or any spoon. (water will be very hot) mix it well and leave it for 5 minutes when it is still warm knead it for 3 to 4 minutes in hand. the dough should be like soft chapati dough. so sprinkle some water if needed while kneading dough. now take around 2 tbsp dough or small lemon size dough. divide uniformly and make small small balls. dust the rolling surface or a steel plate with generous amount of jowar flour. dip the dough in the flour and flatten it by pressing uniformly. start gently patting/beating with palm to make a thin circle (use flour when needed).this is relatively hard for the beginners but you can do it. start with making small, little thick rotti, once you get the hang of it you can make big, thin rotis. alternatively, dust the rolling surface nicely with flour and roll gently like rotis or chapathi to make a thin circle, don't put pressure while rolling it (use extra flour when needed ). heat the tava well on medium high heat. put the prepared roti on the hot tava. after few seconds, dip the clean cloth in water and coat the roti with a thin layer of water removing the flour present on top of the roti. wait until the water evaporates then flip it to the other side. let it cook. then flip again. press gently with the cloth, it will puffs up, now remove it from the tava. the jolada rotti is ready to eat. enjoy with Ennegayi, or any side dish of your choice. repeat the same procedure with the remaining dough. 3.5.3208



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