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Jowar rotti is Indian masala flat bread made with sorghum flour. High in fiber and packed with protein, this gluten free roti is healthy recipe to include in your diet.
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. R
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.
more rotti recipes from the blog –
Jowar Rotti making –
Jowar flour, onion, green chilly, salt, carrot, jaggery, tamarind added into a bowl.
Add hot water to the mixture and make it to a smooth, soft dough. Let rest for fifteen minutes.
Apply on the edges and cook cook the rotti on both sides till lite brown.
Veg curries for jowar roti-
Pickles to serve with Jowar Rotti-
Jowar Rotti Recipe Card-
Jowar Rotti | Sorghu Rotti
- 1 1/2 cups Sorghum flour/ Jowar flour
- 1 large onion, finely chopped
- 2 to 3 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 3/4 to 1 cup of hot water
- Salt to taste
- Oil as needed to make the roti
- In a large bowl, add all the above ingredients except for water and oil. Mix well.
- Heat a cup of water and slowly add the hot water to the jowar mixture.
- Make it to a soft, smooth dough. You may need all the water or may be more, depends on the quality of the flour you used.
- This is a recipe where the exact amount of water is not needed.
- Divide the dough into 5 to 6 balls.
- Closed the bowl and Let the dough rest for 15 minutes.
method 1 for making jowar rotti-
- Grease a banana leaf or a parchment paper with oil. Place one of the balls on the greased paper. Gently press in the middle and form a even circle.
- Dip your fingers in water to make it easier to spread. If the edges are cracking, dip you fingers again with water to join the cracks.
- Heat a tawa, and spread some oil. Gently place the parchment paper or the banana leaf on the tawa with the roti facing down. After 10 seconds slowly peel of the paper with a spatula.
- Apply oil around the rotti, close the lid and cook till light brown. Smother some oil on the top and flip and cook the other side too. The gas should be in medium heat for evening cooking.
Method 2 for making rotti-
- Instead of using the banana leaf or parchment paper, you can make the rotti directly on tawa. For that you will need to keep an extra tawa or two handy.
- Apply oil on a tawa and spread the ball evenly with the help of water.
- Now place the tawa on the stove top, turn on the heat and apply oil on the edges.
- Close the lid and cook on both sides till light brown.
- 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
More Roti/Rotti from the blog