Jowar roti, Jolada rotti, Jowar bhakri, Millet recipes

Jowar roti/ Jolada rotti/ Jowar bhakri is a super soft, delish and healthy roti/ Indian bread that is prepared with gluten free jowar/ sorghum/ cholam millet flour. As we all know jowar/ cholam is rich in iron, fiber, protein, controls blood sugar levels and packed with vitamins, minerals and micronutrients, so adding this millet in any form to our diet can do lot of goodness to our health. Jowar/ Cholam can be used to make many dishes like idli, upma, cookies, puttu, dosa, and many more.

Now let’s get back to the roti and its making. This roti as it looks or sounds is not something that can be made to perfection in the very first attempt like the professional vendors that we see or hear according to me😉 But given the tricks and techniques to its making can give us mere perfect roti which will be worth the hard work. This not my first attempt in making this roti, to be very honest it is in my 3 rd attempt only I got the making of these roti’s right which I would still say needs little more perfection. So below goes the recipe and techniques of making jolada rotti/ jowar roti that yields me perfect , again everyone has their own methods and this is purely out of my experience which might be useful for beginners.

Tricks to making soft jowar roti:

Using very hot water to knead the dough helps the flour bind and yield soft roti, as the flour is gluten free.
Knead the dough for 5 or more minutes.
Pressing the roti with wet towel helps the roti puff well.So let’s get to the making!

You may be interested in other recipes below:

Jowar roti, Jolada rotti, Jowar bhakri, Millet recipes

2020-03-04 23:15:55

Serves 2

Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Ingredients

1. Jowar flour/ Cholam flour - ¾ cup – 1 tbsp
2. Water - ½ cup
3. Salt - ¼ tsp
4. Ghee/ Oil - 3 tbsp (for applying on roti)

Note

* 1 cup = 235 ml

Instructions

In a pan/ pot add water and salt. Mix well and let the water boil. When water starts to boil add jowar flour and start mixing well. Put off the flame. Use a spatula/ spoon to knead the dough as it will be very hot to hand with hand. Keep kneading it. Allow the dough to rest for 2- 3 minutes so that it will get warm enough to be handled with hand. When the dough is warm enough start kneading the dough until you don’t see cracks on it. The dough should resemble chapati dough. If the dough is watery add some jowar flour/ sorghum flour.
Now pinch a small ball from the dough. You shouldn’t notice any cracks at this point in the dough ball. Now sprinkle some jowar flour in the rolling space. Place the ball on the flour and start pressing the dough gently with your palm, so right palm to flatten the roti left hand fingers to correct the cracks in the sides of the roti, alternatively you can also use your rolling pin to do it. As you keep rolling you will notice the dough cracking in the sides, keep pressing with your hand to stick the cracks. This is common while making jowar roti. Flatten the roti thin.
Now place the flattened roti on preheated tawa. Now wet a towel/ tissue paper and keep pressing the roti gently with that wet cloth/ tissue. As you keep pressing the roti will puff up little with dots. Unfortunately the one I took picture dint puff much as I cracked the sides while flipping. So if your sides don’t tear it will puff up well. When the roti gets slight spots now take roti and place it on direct flame. When it puffs flip it and again it will fluff, then remove it quickly as it will get burnt fast. I like jowar roti’s cooked this way as it tastes great than cooked on tawa. I remember watching it in a youtube video years back. Now apply oil/ ghee to cooked roti. Repeat the process till all the jowar roti dough is complete. Serve the rotis hot with any gravy of your choice.

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Jowar roti with step by step images

In a pan/ pot add water and salt. Mix well and let the water boil. When water starts to boil add jowar flour and start mixing well. Put off the flame.
Use a spatula/ spoon to knead the dough as it will be very hot to hand with hand. Keep kneading it. Allow the dough to rest for 2- 3 minutes so that it will get warm enough to be handled with hand. When the dough is warm enough start kneading the dough until you don’t see cracks on it. The dough should resemble chapati dough. If the dough is watery add some jowar flour/ sorghum flour.
Now pinch a small ball from the dough. You shouldn’t notice any cracks at this point in the dough ball. Now sprinkle some jowar flour in the rolling space. Place the ball on the flour and start pressing the dough gently with your palm, so right palm to flatten the roti left hand fingers to correct the cracks in the sides of the roti, alternatively you can also use your rolling pin to do it. As you keep rolling you will notice the dough cracking in the sides, keep pressing with your hand to stick the cracks. This is common while making jowar roti. Flatten the roti thin.
Now place the flattened roti on preheated tawa. Now wet a muslin cloth/ tissue paper in water and keep pressing the roti gently with that wet cloth/ tissue. As you keep pressing the roti will puff up little with dots. Unfortunately the one I took picture dint puff much as I cracked the sides while flipping. So if your sides don’t tear it will puff up well.
When the roti gets slight spots now take roti and place it on direct flame. When it puffs flip it and again it will fluff, then remove it quickly as it will get burnt fast. I like jowar roti’s cooked this way as it tastes great than cooked on tawa. I remember watching it in a youtube video years back. now apply ghee onto the cooked roti. Repeat the process till all the jowar roti dough is complete. Serve the rotis hot with any gravy of your choice.