Jolada Roti Recipe (Jowar Bhakri) | A North Karnataka Specialty
Jolada Roti, also known as Jowar Bhakri, is a traditional flatbread that holds a special place in the cuisine of North Karnataka. Made primarily from Jowar Flour (Sorghum) and Rice Flour, this gluten-free roti is not only a healthy option but also deliciously versatile. It pairs beautifully with Karnataka-style stuffed brinjal curry (Badanekai Yennegai Gojju), yogurt (curd), and Uchellu Chutney, making it an ideal choice for a wholesome lunch. This recipe is a must-try for anyone looking to explore the rich flavors of South India, especially the regional specialties of Karnataka.
Ingredients
| Ingredient | Quantity |
|---|---|
| Jowar Flour (Sorghum) | 1-1/2 cup |
| Rice Flour | 1/2 cup |
| Water | 1 cup |
| Salt | 1 teaspoon |
| Sunflower Oil | 1 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 2 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 3 g |
| Fat | 0.5 g |
| Sodium | 200 mg |
| Iron | 2 mg |
Preparation Time
| Activity | Time |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Total Time | 50 minutes |
Servings
| Serving Size | 4 servings |
Cuisine
| Cuisine | North Karnataka |
Course
| Course | Lunch |
Diet Type
| Diet Type | High Protein Vegetarian |
Instructions
To begin making Jolada Roti (Jowar Bhakri), start by heating 1 cup of water in a pan. Once the water begins to heat up, add 1 teaspoon of salt and 1 teaspoon of sunflower oil. Stir the mixture well to ensure that the salt dissolves completely. Allow the water to come to a boil.
Next, add 1/2 cup of rice flour to the boiling water while stirring continuously. This step is crucial to prevent any lumps from forming. Keep mixing until the rice flour has absorbed all the water. Once the mixture has thickened and the water is fully absorbed, turn off the heat. Allow the rice flour mixture to cool for about 5 minutes.
After 5 minutes, add 1-1/2 cups of jowar flour (sorghum flour) to the cooked rice flour mixture. Begin to knead the dough, adding a little hot water at a time if necessary to achieve a soft, non-sticky texture. The dough should be smooth and pliable. Knead it well to ensure that it is evenly mixed and smooth, as you will be making the rotis immediately without any resting time.
To prevent the dough from drying out, keep it covered with a clean damp cloth while you prepare to cook the rotis.
Cooking the Jolada Rotis:
-
Preheat an iron tawa (griddle) on medium flame. Dust your rolling surface with a little whole wheat flour to prevent the dough from sticking.
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Divide the dough into 6-8 equal portions. Using your hands, gently roll each portion into a round, thick roti. You can shape the roti by pressing the dough between your fingers to form a circle. The thickness should be about 1/4 inch.
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Place the prepared roti onto the preheated tawa. Allow it to cook for a few seconds on one side, or until small bubbles appear on the surface.
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Flip the roti over and cook the other side for a few more seconds.
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Roast over direct flame: Using tongs, lift the roti and place it over the direct flame for a few seconds on each side, allowing it to roast until brown spots appear on both sides.
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Repeat the process for the remaining portions of dough, ensuring each roti is cooked evenly.
Serving Suggestion:
Once all the Jolada Rotis are prepared, serve them hot with a variety of accompaniments. For a traditional North Karnataka inspired meal, pair them with:
- Karnataka Style Badanekai Yennegai Gojju (Stuffed Brinjal Curry) – A flavorful, spicy dish made with eggplant.
- A bowl of Yogurt (Curd) – A cooling and creamy side dish that complements the heat of the curry.
- Uchellu Chutney – A spicy and tangy chutney made from roasted sesame seeds, perfect for dipping.
Tips:
- Resting the dough: While this recipe does not require resting time for the dough, if you prefer, you can let the dough rest for a short while to allow the flavors to meld.
- Adjusting texture: If the dough feels too sticky, sprinkle a little more jowar flour while kneading.
- Tawa temperature: Make sure your tawa is preheated properly to ensure even cooking of the roti.
- Storage: Jolada rotis are best served fresh, but if you have leftovers, they can be stored in an airtight container for up to 2 days.
Conclusion
Jolada Roti (Jowar Bhakri) is a fantastic way to introduce a wholesome, gluten-free bread to your meals. It’s rich in protein, fiber, and essential nutrients, making it an excellent choice for a healthy and filling lunch. With the simple ingredients of jowar flour and rice flour, this roti is an easy-to-make staple that pairs wonderfully with a variety of curries and chutneys, particularly those inspired by the bold, rustic flavors of North Karnataka. Whether you’re exploring South Indian cuisine or just craving a nutritious meal, Jolada Roti will surely be a delightful addition to your recipe repertoire.
