Jolada roti or Jowar roti or Bhaakri is prepared with no oil and fat and hence the healthiest roti. Any Chutney or spicy curries goes well with this roti. Yenne Badanekayi Palya taste great with this roti.
The bhakri meal of northern Karnataka, which is based on jowar, is distinct from the raggi-based meal eaten in the rural areas of Mysore. Jolada roti can also be eaten with hot jhunka or pitla, known as jhunka bhakri or pitla bhakri; this is a famous combination in Belgaum and Maharashtra.
Learnt this roti recipe from my MILs Home nurse Savithri. Here goes the recipe of this ..
2 cups Jowar Flour or Jola Flour
2 1/2 cups water
1. .In a vessel, boil the water for 7-8 minutes.
2. Add the jowar and close the lid.
3. Switch off the flame and cover it with a lid.
4. After a few minutes remove the lid and knead the mass into a smooth dough like chapati.
5. Divide it into medium size balls and roll them out with a rolling pin. You can also press/beat the circular dough with the palm of your hand on a flat surface such as the kitchen platform. Initially use the right hand to beat it in the form of a circle and use the left hand to maintain a circle.
Dry flour may be used to avoid the dough sticking to the flat surface while preparing the roti. If you are not comfortable with this method, roll them out with a rolling pin.
6. Heat a tava and place a roti on the hot tava.
7. When the roti starts to puff up here and there, turn it over to the other side.
8. Press the roti with a wet cloth so that the whole roti puffs up.
9. Roll all the rotis and cook them side by side, to avoid drying up of the rotis.
Serve rotis with Yenne Badanekayi Palya or Soppu Hesaru Kalu Palya.
Good job at making the jowar rotis. they look perfect and delish! :D