BANGALORE: Jolad rotti or Jowar rotti is a special kind of Indian bread made out of jowar (Sorghum). Enjoyed for breakfast, lunch and dinner, the rotti is a part of the staple diet of most of the districts of North Karnataka, where it is eaten with curries such as Jhunka, enne gai or with assorted spicy chutneys.
But the combination of Jolad rotti with stuffed brinjal is heaven on a plate. The rotti is usually enjoyed with more than one side dish. One usually being more spicier than the other. The most loved would be, stuffed brinjal and curd topped with chutney powder. A usual menu in the northern parts of Karnataka.
The texture of the roti is what adds to its taste apart from the side dishes. If the roti is too soft or too hard one may not enjoy it as much as when it is perfectly cooked but at the same time thin and a bit soft just like bread.
There are only a few restaurants in the city, where one can find this roti. The roti is also sold on the road in busy areas which are pre-made. The pre-made roties just need a flip or two on the hot pan and are ready
to delight you.
However, the taste of this roti is different when the dough is freshly made and cooked on open fire immediately, this is something out of this world.
The roti is usually not perfected at the first attempt. Only after few trails, one can learn the art of making the perfect Jolad roti.
Jowar flour (Jolad hittu) 1 cup, Water 1 and 1/2 cups, Salt
■ Heat water and add salt. When it starts boiling, add the flour and mix continuously till all the water is absorbed. Take off the heat when the mix is thick enough.
■ To give a special taste, knead the dough on a flat board while it is still hot and spread it using the rolling pin. Use lots of flour powder when you are kneading the dough.
■ Fry on the heated tava like chapathis. These taste great when served hot.
Preparation time: Less than 10 min