Cuisine: Karnataka state of India
Jolada Rotti is a Traditional recipe from North Karnataka. It is the staple food of that region.
Ingredients:
Sorghum / Jowar flour - 3 cups + 3 cups
Water - 4 cups
Salt - 1/2 teaspoon
Method:
Take a heavy bottomed vessel and pour water in it. Add salt and let the water boil. When the water starts to boil, add 3 cups of sorghum flour. Take a spatula and mix without lumps. The dough will be soft and wet. Turn of the stove and transfer the dough into a big plate. Add 3 cups of sorghum flour to the dough. Mix well with the spatula until the dough becomes warm enough to start kneading with your hands. Knead into a firm dough. Cover the dough with a dry cotton cloth, so it will not become dry. Take a roti making board (preferably wooden) and the rolling pin. Dust the surface of the board with dry sorghum flour. Take a small portion of dough and form it into a ball (big lemon sized). Place the ball of dough on the board. Press it with your fingers to make a flat round disc, while pressing the sides with your other hand’s fingers to prevent cracks on the edges. Dust some dry flour on both sides and roll into a thin rotti. While rolling, the rotti should not be flipped. It must be rolled on one side only. Heat a cast iron Rotti Pan and place the rolled Rotti on it. The top side while rolling the Rotti should be placed as the bottom side on the pan. Dip a cotton cloth in water and lightly squeeze it. Apply it on the Rotti. Cook the Rotti on high flame until brown spots appear on both sides. If cooked on low flame, the Rotti will become hard. Repeat the same process with the rest of the dough. Serve hot with vegetable curries, chutneys, chutney pudi, green leaves salad, raw cucumber, raw onion, pickle, etc.
Note:
Jolada Rotti can also be shade dried and stored for upto a month. When shade dried, they will become crispy like papad and khakra. They are called 'Kadak Rotti'. Kadak Rotti are carried in long journeys by the people of North Karnataka and eaten with peanut chutney pudi, which also can be kept for many days.
Traditionally, Jolada Rotti are made by tapping the dough flat with the palms. They were not using rolling pins. Jolada Rotti were cooked on traditional wood fired stove.
Now, people are using rolling pins and gas/electric stoves. Though few people are still making them on wood fired stove, no one is making the Rotti without rolling pin.
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