Jolada Roti

Jowar or sorghum is one of the oldest grains cultivated in the universe and referred to as the ‘The King of Millets’ as it manages to thrive in the most harshest climatic and soil conditions. Commonly known as Pearl Millet, jowar is extensively grown in Karnataka, Andhra Pradesh and Maharashtra.

Jowar is widely regarded as a superfood as it is rich in dietary fibre, calcium and phosphorus and is therefore included in one’s daily diet to treat cardiac ailments, high blood pressure and diabetes, inhibit the growth of cancerous cells, promote blood circulation, strengthen bones and facilitate weight loss.

Roasted jowar, jowar kanji and the delicious jowar roti are some of the dishes prepared from this hardy crop in Uttara Kannada district. Jowar roti or jolada roti as it is known here is prepared from jowar flour, water and salt. This flat bread is incredibly difficult to make and requires tremendous skill and patience.

First, jowar flour and salt are put in a large mixing bowl to which small quantities of hot water are added. Another way to make the dough is to add a little jowar flour to boiling water and salt and then slowly add the remaining flour. A wooden spoon is used to gently mix the flour into the water.

Once the temperature is bearable, the dough is kneaded till it becomes soft. It is important to note that jowar has no gluten and very little starch and hence, it is necessary to make the dough moist and workable.

Small – sized balls are made and jowar flour is dusted on a flat surface. The small ball of dough is patted using the palms and fingers and flattened to make a circle. It is further flattened on the surface till it becomes extremely thin.

It is put on a hot tawa. A damp cloth is run over its surface to remove the excess flour (alternatively you can sprinkle some water on the roti). The roti is cooked on medium flame for a few minutes.

It is best enjoyed with a dollop of butter or ghee, garlic chutney or chutney pudi, sliced onions, pakodas, masala buttermilk, brinjal curry, cowpeas curry or any other spicy accompaniment.

Written by Lakshmi Subramanian