Jowar Roti Recipe, Jonna Rotte

Jowar Roti Recipe is a common flatbread made using Sorghum flour/jowar flour. The jowar flour is totally gluten-free and unleavened flatbread. Serve the roti with chutneys. The jwarichi bhakri is made usually with hands traditionally and it requires skill to be made. Please watch the video below on how to make jowar roti with your hands.

              This jowar roti is usually common across the Karnataka region and Andhra Pradesh. It is also common across Maharashtra and is called jwarichi bhakri over there.

Related Roti or Paratha Recipes as breakfast recipes:

• Soft Phulka 
• egg paratha
• methi paratha

In Andhra region it is called as jonna rotte and its also liked by people who are in agriculture field  as this roti gives them energy to work for full day and it is very affordable..

The roti needs a lot of physical work and Mummy's are expert in making this roti. They make the roti with such a great skill of hands and its a treat to watch them rotate the roti so smoothly and easily.

                      Once we get the art of rotating the roti with the hands then this is the healthiest roti that can be eaten during summer time. It is also recommended for people who are suffering from diabetes.

This roti can be eaten with any vegetable side dish or any kind of veg stir fry... It tastes well with any side dish made with vegetables or any dal recipe. The best time to eat this roti is summertime.

Eating this roti is so filling and one jowar roti is enough to keep us going for the whole day. The jowar ki roti has to be handled carefully and it can be done only with lots and lots of practice.

If one is from South India then elders of the family might make these rotis with so mush of flair and it feels so good to watch them doing these rotis and so do my elders. Hope this traditional recipe does not get unnoticed as this is a healthy recipe.

Also check other breakfast recipes such as idli dosa recipes or roti paratha recipes for more ideas.

Learn how to make jonna rotte with detailed recipe below and also watch the video procedure for a better understanding.

Step by step procedure

• Firstly, boil water until it gets warm and put it aside.
• In a flat base, bowl add jowar atta / jowar flour. Add salt according to your taste and mix well.

• Carefully add some warm water into the flour (Use a ladle if the water is too hot). Warm water helps in forming the rotte without breaking into pieces. It binds the dough well

• Start kneading the dough and keep adding water to knead until a thick dough is formed.

• Do not add excess water as the dough may not be formed perfectly.

• Take a small portion of the dough, make a round ball of the dough.

• You can either use a rolling board or you can use the kitchen platform to roll out the roti. Dust some jowar flour on the surface of the area where the roti is to be rolled out.

• Place the round ball on the dusted area and start patting the ball. Pat the ball and keep pressing it until round circular jowar roti is obtained.

• Usually, the roti is patted or beaten with the palm of your hand and pressed to get a circular roti.

• Heat the Tawa well. Lift the roti very carefully (do not handle it roughly as there are high chances of roti breaking here) and place it on the Tawa such that the roti with the atta side should come on the top.

• Take a muslin cloth dipped in water and move the muslin cloth all over the top of the roti to apply some water all over the roti.

• When the water evaporates, flip the roti and cook the bottom side for few minutes and until it is completely done.

• Flip the roti again and press it so that the roti gets cooked well on all sides.

• The roti could also puff up if lucky enough. Flip the roti and cook all the sides until they are roasted well.

• Take it out on a plate.
• Serve hot with dal or any vegetable curry.

Video

Recipe