Jolada rotti

Jolada Rotti

Kannada: ಬಿಳಿ ಜೋಳದ ರೊಟ್ಟಿ
Origin
Place of origin	India
Region or state	Karnataka
Details
Type	Bread
Main ingredient(s)	Flour
Other information	Bijapur bili

Jolada rotti (Kannada: ಜೋಳದ ರೊಟ್ಟಿ) is an unleavened Indian bread made out of jowar (sorghum), originating from North Karnataka. It is coarser than a roti. It can be either soft or hard in texture, compared to a khakhra or cracker with respect to hardness. The name literally translates into sorghum bread, jolada rotti is also called as Bhakri in neighboring Maharastra.

Jolada rotti is part of the staple diet of most of the districts of North Karnataka, where it is eaten with pulse curries such as Jhunka, enne gai or with assorted chutnies.

Jolad Rotti is eaten with the following curries (Pallya): Stuffed bell pepper, stuffed egg plant (Ennigaayi), Bijapur style egg plant (Tumbagaayi) and jawari (organic) pundi (gongura) pallya, hesar kaalu, jhunkad vadi and any fresh salads. Chutneys that go well with jollad rotti include Shenga Hindi (a kind of peanut chutney with garlic), agasi chuttney, aradidda (ground) khara. Jollad rotti can also be eaten with hot jhunka or pitla, known as jhunka bhakri or pitla bhakri; this is a famous combination in Belgaum and Maharashtra.

Making of bili (white) jolada rotti

• Take finely ground jowar ata (flour) 250 grams in a wide mouthed vessel with shallow depth. It can also be a large plate with long edges.
• In a separate vessel take just little water (1/2 a cup) and bring it to boil. Add the boiling water to make a dough from the Jowar flour which is already taken in the shallow pan. This dough is called jigatu in Kannada.
• Now take this jigatu and add dry jowar flour and knead it thoroughly with just enough water to make dough of such consistency as chapati dough (may be even less water than that).
• To make rotti you should press/beat the circular dough with the palm of your hand on a flat surface such as the kitchen platform. Initially use the right hand to beat it in the form of a circle and use the left hand to maintain a circle.
• Dry flour may be used to avoid the dough sticking to the flat surface while preparing the rotti. This is the crucial step.
• Once the rotti is ready, it should be carefully transferred to a hot Tawa.
• When the lower part of the rotti gets slightly dry apply water on the upper surface of the roti with a piece of soft cloth and allow it to remain until the water just evaporates a little.
• Then carefully reverse the rotti and bake the other side, pressing this side while baking- if pressed gently with a cloth, the roti puffs separating into two layers with steam in side.
• Remove it from the Tawa and serve it hot.

See also

• List of Indian breads