Jolada Rotti with rolling pin | Jowar roti | Jowar Bhakri | Lattisida Jolada Bhakri recipe

The Jolada Rotti or Bhakri as it is called in North karnataka is considered difficult to prepare because unlike wheat flour, it is gluten free and hence turns very brittle. So it has to be spread out hitting with hands. 

But you need not worry. Here is the secret of preparing bisi bisi Bhakri with ease.

This is a very easy recipe to make jowar roti, jolada rotti, sorghum flour rotis with rolling pin.

Jolada rotti or Bhakri is very healthy, totally gluten free, cholesterol free and is very rich in protein, fibre, iron and phosphorus.

Unlike traditional way of doing Bhakri, with this recipe, it can be easily prepared by everyone.

Watch the recipe video :

Ingredients :

Jolada Hittu ( Jowar Flour )     2 cups

Hot Water 1 cup

Prep Time       : 10 Minutes

Cooking Time  : 20 Minutes

Procedure : 

• Heat one cup of water and bring it to boil.
• In a vessel put the flour and make a circle inside.
• Pour in the boiled water in the center.
• Slowly push in the flour around into the water, closing the water with the flour.
• Cover a lid and let it warm up for 10 minutes.
• Knead the dough by pressing the dough with moist hand. The more we knead, the softer will be the rotis.
• Make small balls with the dough - the size of big lemon and flatten.
• Press some dry flour on both the sides of the dough, put some more flour on the kitchen slab and with light pressure tap into round Rotti.
• Then take a rolling pin or belan and roll the rotis. You should lightly roll the rotis without putting any pressure.
• Heat an iron tawa. We should never use non stick tava to make these rotis.
• Slowly lift the Rotti with your hand and put it on the hot tawa.
• Take a wet muslin cloth and lightly press on the Rotti wetting everywhere. After 2-3 minutes, reverse it with a spatula. Then reverse once again and press with a dry cloth so that the rotti will puff and become layered and soft. Else at this stage it can be cooked directly on fire like phulka.
• Serve hot with butter and any subzi or chutney of your choice.
• Happy Cooking :-)