Jowar (Sorghum) roti or Jowar Bhakri, known as Jolada Rotti in Kannada, is a staple diet of interior Maharashtra and parts of Karnataka. In fact, the combination of jowar roti, ‘jhunka’ (sort of curry made with besan flour) and raw onion forms the meals of many workers in Mumbai. This became very much popular in Maharashtra through the ‘jhunka bhakar’ stalls which were providing such meals at low cost. Jowar roti or ‘Bhakar’, is a form of unleavened gluten free bread which is highly nutritious. The jowar can be eaten in several forms.
Cooking Time-15 minutes
Ingredients for Jowar Roti
- Jowar flour – 1 cup
- Warm milk or water to make the dough- ½ cup or so
- Salt- pinch but this is optional and can be avoided
Steps in the Making of the Traditional Jowar Roti
Take jowar flour in a bordered thali. Add milk or water to make a smooth dough; the milk or water should be added in small quantities so as to avoid making the dough sticky. The consistency of the dough should be such that it can be easily flattened to make a circular shape.
Spread some dry jowar flour on the bordered thali, pick a small ball of the prepared dough and then pat it on the thali using the dry jowar flour to move it in a circular fashion.
The right palm is used to pat while the left hand maintains the circle or holds the thali. When it turns into a reasonably decent sized circle, put it on the heated pan, the side which has more of the dry flour should be on the top.
Spread some water on the top layer with your palm or a thin muslin cloth. As the water begins to evaporate, turn it to the other side for a while, then roast it directly on the gas stove from all sides. Remove from fire. Put a lump of homemade butter on it and eat it hot with the ‘jhunka’ and chopped raw onion or it can also be relished with the famous garlic chutney.
Grand Mom’s Expert Tips –
- If you cannot pat it on the thali for enlarging the size, then you can roll it lightly on a flat board with a rolling pin. Use dry flour to ensure it doesn’t get stuck to the board. Roll it to smaller sizes to make them manageable. After it is done put them on the heated pan and proceed as above
- If the flour is pretty old then it is better to use hot water or milk instead of warm water.
- Milk makes the jowar roti tenderer.
- If it can’t be eaten hot, keep it vertical till it cools; then let it rest in a steel box.
- Do not pat the jowar roti too thin, traditionally it is slightly thick.