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Jonna Roti (ಜೋಳದ ರೊಟ್ಟಿ, జొన్న రొట్టె, जोवर रोटी)


Jonna Roti (ಜೋಳದ ರೊಟ್ಟಿ, జొన్న రొట్టె, जोवर रोटी)  Jowar Roti is a popular recipe eaten in the summer month in Rajasthan. In eastern Karnataka and the Rayalaseema , Telangana area’s of Andhra pradesh, roti (Jonna rotte) made with sorghum is the staple food.

Regional Dish : Karnataka; Rajasthan; Kerala; Tamil Nadu; Andhra; South and North India.

Cuisine Style : Karnataka | Cooking Time 20 minutes | Take with Sambar | Type roti , Lunch , Dinner | Shelf Life : 1 day | Quantity : 6 Servings.

Appx. Nutritional values : calculated for 1 serving ( 1nos)

Calories (117.5 K cal), Carbohydrates (25.9 g), Protein (4.0 g), Fat (1.1 g).

Ingredients to serve :

  • Jowar Flour Cup  1 (Milo flour)
  • Whole wheat flour ( 2 tbsp) /optional  ( As it prevents from cracking of roti)
  • Warm Water Cup   1
  • Salt to taste
  • Ghee  1 tbsp

Method :

  1. Mix the Jowar flour, wheat flour ( optional) , warm water and salt to form smooth dough and leave it for 15-20 minutes.
  2. Knead well and divide it into equal portions.
  3. Roll out each portion into a roti and put it on a hot griddle over medium flame.
  4. Cook from both sides and then put it directly on the fire to puff up.
  5. Turn it over during puffing and put off the flame.
  6. Now smear a 1/8 tsp of ghee over the Jowar Roti.
  7. Serve with any pickles , dals or any gravy curries


Other variants / Cuisine Style : 1. Jonna Roti with mixed flour.

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