In India , flat breads in the form of roti ,chapathi,parantha etc form an essential part of a meal.Today i am posting the method of making ,North Karnataka’s most famous ” Jolada Rotti “or Maharashtra’s ” Jwarichi Bhakri ” . Remember my last post ? Stuffed Brinjal ? I had made them to go along with these ” Jowar Roti “.Though these rotis can be served with any gravy or spicy chutney, the most famous combo in Karnataka is – Badanekayi ennegayi palya + Jolada Rotti + Shenga Chutney Pudi (Stuffed Brinjal +Jowar Roti+ Peanut chutney powder). Spicy stuffed brinjal accompanied with hot puffed jowar roti .. aah .. Yum..
Jolada rodi is actually a flatbread made from Jowar and is the staple in North Karnataka and parts of Maharshtra. In Bangalore as far as i know, Kamath chain of hotels serves the best jolada rotti thali .You can actually see the cooks making these rotis live.You would be surprised with the speed at which they pat these rotis.Unlimited fresh hot rotis are served with varieties of side dishes,chutneys and salads and you keep on hogging one after the other for sure. Indulging them,its better not to keep a track of number of rotis that went in.They are so light, very nutritious and healthy with zero oil.
Since Jowar has no gluten, many find it difficult to pat a thin roti out of it. They tend to break in between.But with little practice and following the right steps, nothing is impossible.It might be little time consuming in the beginning but over the period you can really make good soft rotis.This i am telling based on my experience. My granny n mom makes very good jolada rotti.They actually make it in the traditional way patting through hand .But i find it difficult.So have stuck to rolling pin as we do other rotis. Taste wise n texture wise i see no difference in both the methods. So when things can be done in a easier way,why opt for complicated method n get disappointed..Agree ?? Come lets learn then.. how to make Jolada Rotti … Here it goes..Between don’t forget to read the NOTES section in the end..It has some useful tips …
In a shallow wide pan, take the flour and mix salt. Keep it ready to mix water .
Boil a cup of water .Now add hot water into the dough little by little and using a spatula keep incorporating flour and hot water .
Leave it for about 5 minutes so that you can handle the flour( don't let to become cold).Later knead the dough nicely.Sprinkle little water if required. The final dough should be soft and non sticky.Kneading well is very important else they will break while rolling.
Make small orange sized balls.In the authentic version, these balls are dusted and later patted with palm to make big thin rotis.As i said before,this method requires practice.So for beginners,easy method is rolling the dough using a rolling pin.Take an orange sized ball,flatten a bit,dust the surface nicely with dry jowar flour and roll slowly to get a uniform thin roti.Be careful not to put pressure else it may break .
Heat a tawa.Slowly take rolled roti out of the board and put it on the hot Tava.Cook for 30 seconds.Next,with a small clean muslin cloth apply a thin layer of water on the upper surface of the roti.Let the roti remain so till water evaporates and you can observe small bubbles.
At this stage,flip it and cook for a min.
Then press edges lightly with a soft dry cloth so that roti inflates.This also ensures equal cooking.
Next flip the roti and put on direct flame as we do for phulka.Roti puffs up.Quickly flip using tongs and cook other side for few seconds.Remove from flame. Brush it with ghee/butter if you wish.
Continue the same process with the remaining dough.
Serve hot jolada roti .Tastes best with stuffed brinjal (ennegayi ) , peanut garlic chutney powder,sprouts subzi ( mudde palya ) and greens bhaji.
Since Jowar is gluten free , flour has to be fresh to make these rotis. With the old stock flour, roti making process might be difficult. This is important .
Addition of hot water is a very important .As there is no gluten ,hot water makes jowar flour adds stickiness.
Dont allow the flour + hot water to get too cold while kneading.Knead it when it is manageable hot .
Kneading process is very vital.Better you need easier to roll.
Unlike other rotis, this roti dough needs no settling time.The rotis need to be made right away else you might have difficulty rolling them out later.They will dry up soon.So make dough only in small quantities in case you are planning to make a small batch now and rest of the rotis later.
While rolling,if the edges crack ,smoothen the edges with finger tip and continue rolling to get smooth edges.
Wiping roti with wet cloth removes extra dry flour from the surface and prevents roti becoming too dry.