Jolada Rotti | Jowar Bhakri

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Jolada Rotti

Jolada rotti is a specialty North Karnataka unleavened Indian bread made out of jowar (Sorghum), this rotti is not just delicious to taste but also good source of nutrients. The name literally translates into sorghum bread.

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. For best results, use hand to flatten the rotti instead of rolling pin.

Jolada Rotti

It seems like a hard task flattening the rotti by hands, but it is actually pretty easy. Just make sure you have nice soft dough ball and dip your palm in flour while flattening. This will help you flatten the rotti with ease and the rotti will not stick to your palm. Some do the flattening of jolada rotti with rolling pin, but the traditional way to make rotti is using your palm and tap the ball into round, thin rotti’s. As you flatten and tap the rotti you will have to rotate it with your palm. With generous flour dusted on the surface and by rotating while flattening with palm we ensure rotti does not stick and break at the bottom.

Jolada Rotti

Adding a few tablespoons of rice flour to the rotti makes soft rottis and they stay soft for longer time. The rice flour will first have to be cooked in hot water and the rice flour paste is added to the jowar flour. Make sure you knead the dough very well. And also keep the dough covered in wet cloth. The dough will not need any resting time, make rotti’s soon you knead the dough.

This rotti is gluten free and it is diabetic friendly dish. It’s a delicious and healthy flat bread which is also very low in calorie. Do try the recipe and make it a part of your every day meal if you prefer healthy options.

Jolada Rotti

1 1/2 cup Jowar atta/ flour(Sorghum flour)

1/2 cup Rice flour
1 cup + extra Water
1 teaspoon Salt
1 teaspoon Cooking oil


1. To knead the dough use a large plate or a bowl.Heat water in a pan. Once water starts to boil add salt and oil mix well. Reduce the flame to low.

2. Add rice flour to boiling water and keep stirring to ensure no lumps are formed. DO not stop stirring. Continue to stir until the rice flour forms a thick dough and all water is evaporated. Turn off flame and let it cool for 5 minutess.

3. After 5 minutes, add the cooked rice flour to the jowar flour and knead. Add water(I used hot water) little by little until a soft and non-sticky dough is formed. It’s important to knead the dough well. This dough does not need resting time, we will make the rotti’s immediately after kneading it to soft non sticky dough.Keep the dough covered with clean damp cloth so that the dough doesn’t dry.

4. Keep a iron tawa/griddle on medium flame. While it’s heating up we will flatten the rotti’s.

5. Pinch a lemon sized ball of dough, and knead that small ball again for about 2 to 3 minutes to make it soft. Sprinkle enough jowar flour on a clean counter surface and place the dough on the floured surface. Flatten the dough. Following the traditional way to make rotti use your palm and tap the ball into round, thin rotti’s. As you flatten and tap the rotti you will have to rotate it with your palm. With generous flour dusted on the surface and by rotating while flattening with palm we ensure rotti does not stick and break at the bottom. Adjust the edges using your fingers. Continue to roll it slowly and evenly to maximum size you can. While rolling sprinkle little jowar flour ,it makes you to roll easily. (please note you can roll this rotti with rolling pin as well, but you will have to be careful not to press the dough will rolling as it might stick to the bottom and rotti is tear. I personally feel rolling and tap with palm easier and effective way to make thin rottis than using rolling pin)

Jolada Rotti

  1. Carefully lift them and place it on hot tawa. Let it cook on one side for 10-20 seconds. Touch the rotti with clean wet cloth throughout , keep medium flame .
  2. After 1 minute , turn the rotti with flat spatula and slowly press the edges using a clean dry cotton cloth , so that rotti can puff up. Flip rotti’s and cook it on both sides. Repeat for rest of the dough.
  3. Jolada rotti is ready. Serve them hot with any side dish. These rotti’s taste delicious with enne gai(stuffed egg plant curry) and peanut chutney/shenga hindi.



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18 Responses

  1. Meena Kumar says:

    Love the pics and props Jyothi also the way roti is made by spreading with hand ..u have made it so thin.. what a skill girl!

    • jyothirajesh says:

      Thanks a lot dear. It was a bit tricky in the beginning but you get the hang of it, it’s actually not that difficult :D

  2. I envy them, who makes perfect round Rotis! And now you’re one of them.
    The rotis look so perfect and the photos! I feel like tearing a piece of the roti and have that eggplant curry with it! Gorgeous post Jyo!

  3. Pavani says:

    Wow, perfectly made jowar bhakris Jyothi. I always have trouble rolling these no-gluten rotis out. You have done an amazing job.
    The whole meal with that eggplant curry looks inviting and very delicious.

  4. kushi says:

    WOW! Amazing clicks and looks perfect Jyothi! Wish I could grab it right now :-)

  5. It’s a tough task I believed when I saw the jolada roti making in a video a few days ago. So I will say you are one of the experts. Fantastic post jyothi.

    • jyothirajesh says:

      Thanks a lot Sathya. you are very’s bit tricky int he beginning but you understand then tapping and rolling trick, it’s really not that difficult.. Do try it :)

  6. Beautiful photography

  7. vanita says:

    They are beautiful rotis, stunning photography and recipe. And not to forget the stuffed brinjal and makai ka roti is my all time favourit.

  8. Revathi says:

    Looks so beautiful. Cant believe that it was flattened by hand. Perfectly done :-)

    • jyothirajesh says:

      Thanks Revathi. I learnt it the hard way though, with practice I’m finally able to do it, flatten the rotti by hand and that too thin :D

  9. bindu says:

    Hi.I tried making it but I could not rotate the roti easily.any reason for That?

    • jyothirajesh says:

      I think of 2 reasons Bindu, one you need a LOT of flour dusted on the surface which you will keep touching and dusting on your rotti while kneading, and other reason is practice. It’s takes a little practice to get that momentum. Keep trying/practicing.. you will get it.

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