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Madhu's Everyday Indian

indian vegetarian recipes & vegan recipes

Masala Sorgum Roti | Masala Jolada Rotti | Masala Jowar Roti | Jonna Rotte

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Jowar is the Indian name for Sorghum. It’s cholesterol free and a good source of protein, dietary fiber and iron. Jowar can  be a part of gluten free diet.
North Karnataka is very popular for its Jolada Rotti, which I am yet to master. The recipe I am sharing today is Masala Jowar roti, in the same lines of ragi rotti and akki rotti.
Recipes using Jowar seems to be fading away by time. This is my humble attempt to keep our traditions alive and atleast pass it on to my kids.
If interested do check out my –

Masala Sorghum Rotti:

Prep time: 15 min | Cook time : 15 min | Serves: 2-3
Author: Madhavi K
Cuisine: South Indian
Serving suggestions: Pickle (Thokku) or any Curry
Ingredients:
1 1/2 cups Sorghu flour/ Jowar flour
1 large onion, finely chopped
2 Green chilly, finely chopped
1 small carrot, grated (optional)
1 tbsp of tamarind pulp
1/2 tsp of jaggery
A big handful of chopped coriander leaves
about 1/2 cup of hot water
Salt to taste and
Oil to make the roti
 
Procedure:
Add all the above ingredients, except for water and oil in a large bowl. Mix well.
Slowly incorporate the hot water little at a time and knead it, till you get a smooth dough. The dough should be very similar to Biyyappu rotti dough( Akki rotti, Rice flour rotti). Cover and let rest for atleast fifteen minutes.
Smother the pan with oil, this helps the rotti from not sticking in the pan. Take a handful of dough and try spreading it evenly to form a flat disc. While spreading the dough, dip your hands in a bowl of water, this helps the dough from not sticking the hands and also helps in spreading the dough evenly.
Alternatively, you can also use a greased banana leaf or a plastic sheet to spread the dough .

Pour  a tsp of oil around the rotti and cook on both sides till the rotti turns golden brown in color.

If storing in a hot box, place a paper towel in the bottom. Paper towel absorbs the excess moisture and the rotti doesn’t get soggy.

Repeat with the rest of the dough.

My notes:

The dough should be spread only when the pan is not hot or spread it in a banana leaf.

If you try to spread the dough in a hot pan, it will just stick to the pan.

If  using a pan other than non stick, after making the rotti you can run the back side of the pan with water. This cool downs the pan and you can use the same pan to make the next  rotti.

But if using a non stick pan, you may want to keep an extra pan handy. Because running the hot non stick pan under water can spoil the coating.

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