Karnataka
Jolada rotti
Jowar, hot water and strong wrists. North Karnataka's daily bread.
45 minTime
8 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original262kcal
8 gprotein
7 gfibre
45minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Bring the water and salt to a rolling boil. Stir in the flour with a spoon, cover and rest 5 minutes.
- 2Knead while warm with the heel of your hand, a small portion at a time, until smooth.
- 3Pat a ball into a thin round on a floured board, turning it with one hand and patting with the other. Or roll it between two sheets.
- 4Lay it on a hot tawa and wipe the top with a wet cloth. Flip when the wet side looks dry.
- 5Cook the second side until spotted, then flip back onto the flame or press gently with a cloth to puff.
- 6Serve hot, or dry them on the tawa until crisp to make khadak rotti that keeps for weeks.
Serve it like this
Stack the rottis on a cloth and serve with ennegai, shenga chutney pudi, curd and raw onion.
