Jowar Roti / Jolada rotti is a must have in North Karnataka(Bidar, Kalburgi/Gulbarga, ballary/Bellary, Bijapura, Raayachooru/Raichur, belagavi/Belgaum, Dharwada, Gadag, Haveri, Koppala).
Ingredients:
Jowar flour(Jolad hittu) 1 cup
Jowar flour(Jolad hittu) 1 cup
Water 1 and 1/2 cups
Salt
Salt
METHOD:
1. Boil 1 ½ cups of water in a heavy bottomed pan.
2. Add the flour to the boiling water, stirring vigorously at the same time.
3. When the flour is cooked and gathers into a mass, switch off the flame and cover with a lid.
4. After a few minutes remove the lid and knead the mass into smooth dough.
5. Divide it into medium size balls and roll them out with a rolling pin.Its not like chapathi so be care while rolling the balls.
6. Heat a tava and carefully place roti on the hot tava(high flame). Make sure that the side which has got more powder should be facing up or else it will burn the roti.
7. When the lower part of the rotti gets slightly dry apply water on the upper surface of the roti with a piece of soft cloth and allow it to remain until the water just evaporates a little.
8. Then carefully reverse the roti and bake the other side, pressing this side while baking- if pressed gently with a cloth, the roti puffs separating into two layers with steam in side..
9. Roll all the rotis and cook them side by side, to avoid drying up of the rottis.
10. Rest of the rolled roti dough has to be closed with a thin wet cloth, which will reduce your overhead/overtime in preparing.
It tastes very good when you have it hot. With Benne (Butter), Yennegai (brinjal curry), Pundi Palya, Jhunka, Groundnut Chutney powder (Shenga Chutney), Red chilly chutney, Green Chilly chutney, Kosumbri,. My mom prefers to have hot roti with ghee and thick jaggery syrup. Never to forget my brother who likes to have roti with Butter and Tomato kayi (green tomato) chutney.
Health benefits
· Jowar is commonly eaten with the hull, which retains the majority of the nutrients. The plant is very high in fiber and iron, with a fairly high protein level as well. This makes it well suited to its use as a staple starch· Jowar are rich in antioxidants and all sorghum varieties are gluten-free, an attractive alternative for wheat allergy sufferers
· Jowar is commonly eaten with the hull, which retains the majority of the nutrients. The plant is very high in fiber and iron, with a fairly high protein level as well. This makes it well suited to its use as a staple starch· Jowar are rich in antioxidants and all sorghum varieties are gluten-free, an attractive alternative for wheat allergy sufferers
. Jowar has less sugar.Jowar roti is best food for diabetic patients.and also this roti is good for maintain diet and celiac diseases or digestive problems
. Jower also called as Sorghum, White Millet. Jowar is one of the five top cereal crops in the world, along with wheat, oats, corn, and barley.
About Jowar
It originates in Africa, having been cultivated in Egypt in antiquity, and the largest producer of sorghum in the modern era is still Africa, although the crop has spread to southern Asia and the Americas as well. In traditional form, sorghum is a towering plant over six feet (two meters) tall, although many varieties designed for cultivation are dwarf breeds, specially designed for easy harvest. Jowar is an annual grass that is extremely drought tolerant, making it an excellent choice for arid and dry areas. Sorghum has special adaptations to weather extremes and is a very stable source of nutrition as a result. Sorghum is most commonly red and hard when ripe, and it is usually dried after harvesting for longevity, as the grains are stored whole. In many parts of the world, jowar has traditionally been used in food products and various food items; porridge, unleavened bread, cookies, cakes, couscous, and malted beverages are made from this versatile grain.
Boiled jowar seeds are one of the simplest uses. The small, corneous grains are normally desired for this type of food product and then made into porridge with water or milk.
Jowar flour- The whole grain may be ground into flour or decorticated before grinding to produce either a fine particle product or flour, which is then used in various traditional foods. The flour may be ground coarsely or finely, depending on individual preference and recipe requirement.
Boiled jowar seeds are one of the simplest uses. The small, corneous grains are normally desired for this type of food product and then made into porridge with water or milk.
Jowar flour- The whole grain may be ground into flour or decorticated before grinding to produce either a fine particle product or flour, which is then used in various traditional foods. The flour may be ground coarsely or finely, depending on individual preference and recipe requirement.
Culinary uses
· Jowar flour is usually made into chappatis or rotis and served with vegetables.
· Jowar is favored by the gluten intolerant and is often cooked as a porridge to be eaten alongside other foods.
· The grain is fairly neutral in flavor, and sometimes slightly sweet. This makes it well adapted to a variety of dishes, because, like tofu, jowar absorbs flavors well. It can also be eaten plain.
· Jowar is also used around the world to brew beers.
· Jowar flour is usually made into chappatis or rotis and served with vegetables.
· Jowar is favored by the gluten intolerant and is often cooked as a porridge to be eaten alongside other foods.
· The grain is fairly neutral in flavor, and sometimes slightly sweet. This makes it well adapted to a variety of dishes, because, like tofu, jowar absorbs flavors well. It can also be eaten plain.
· Jowar is also used around the world to brew beers.
How to store
Store jowar in an airtight container and keep it in a cool and dry place.
Tips
Finish off the dough once you started preparing, if you keep it you will not be able to prepare later.
When you get confused with the flours, take a pinch of jowar in your hand mix it with a drop of water, if it doesn't mix with water then it is Jowar.
