Jolada Rotti
Unleavened sorghum flatbread, a staple of North Karnataka.
About this dish
Jolada Rotti is the heartbeat of North Karnataka's agrarian culture, particularly in Dharwad and Bijapur. Made from Jowar (Sorghum), this gluten-free flatbread requires immense skill to hand-pat into thin discs without breaking. It is traditionally cooked on a charcoal fire, resulting in a slightly smoky, chewy, yet soft bread that is remarkably healthy and shelf-stable.
Ingredients
The Dough
- 2 cups Jowar flour (fine milled, fresh)
- 1.25 cups Water
- 0.5 tsp Salt
Dusting and Finishing
- 0.5 cup Jowar flour for dusting
- 1 small bowl of water for dabbing
- 1 clean cotton cloth
Method
- 1
Boil the Water
In a wide vessel, bring the water and salt to a rolling boil. The water must be bubbling vigorously to partially gelatinize the starch in the sorghum flour, which provides the necessary elasticity for rolling.
- 2
Mix the Flour
Turn off the heat and quickly add the jowar flour to the boiling water. Stir rapidly with a wooden spatula or the back of a spoon until it forms a crumbly mass. Cover and let it sit for 5 minutes to steam.
- 3
Knead While Warm
Transfer the warm dough to a large plate (parath). While the dough is still hot but touchable, knead it vigorously with the palm of your hand for 5-8 minutes. If the dough is too dry, add a few drops of hot water; it must become smooth, pliable, and crack-free.
- 4
Shape the Balls
Divide the dough into equal lemon-sized balls. Keep the remaining dough covered with a damp cloth to prevent it from drying out, which causes the rottis to crack at the edges.
- 5
Hand Patting Technique
Dust a flat surface generously with flour. Flatten a ball and use your palm to pat it in a circular motion, rotating the rotti with one hand while the other pats. Apply even pressure until it spreads into a thin, large circle about 8 inches wide.
- 6
Transfer to Tawa
Gently lift the rotti and place it on a very hot iron tawa with the floured side facing up. The heat should be high enough to produce steam quickly.
- 7
Apply Water
Immediately dip a cloth in water and lightly dab the top surface of the rotti to moisten the excess flour. This prevents the rotti from becoming dry and white-spotted.
- 8
First Flip
Wait about 30-40 seconds until the water on top evaporates, then flip the rotti. Cook the second side for a minute until small brown spots appear.
- 9
Puffing the Rotti
Flip it back to the first side. Use a folded cloth to gently press the edges of the rotti; this encourages it to puff up like a balloon. The steam trapped inside ensures the rotti stays soft.
- 10
Cooling and Storage
Stack the cooked rottis in a basket lined with a cloth. They can be eaten soft when fresh or left to air-dry into 'Khadak Rotti' which lasts for weeks.
Notes & variations
- Freshness of the flour is critical; old sorghum flour loses its binding properties and will crumble.
- If you cannot hand-pat, use a rolling pin with very light pressure on a well-floured board.
- Always use boiling water; warm water will not yield the same soft texture.
- Khadak Rotti (hard version) is made by slow-roasting the rotti on low heat until fully dehydrated.
Serve with
Serve with Yennegai (stuffed brinjal curry), Shenga chutney pudi (peanut chutney powder), and fresh curd.
Cook's note
Kneading the dough with the base of your palm is the secret to a crack-free rotti.