jolada rotti recipe| jowar roti recipe| jowar bhakri recipe (2024)

FAQs

What is jowar bhakri made of? ›

Jowar bhakri – Jowar bhakris are the most common type of bhakri. The dough is prepared by mixing jowar flour with hot water and then flattened by hand. Bajra bhakri – Bajra bhakris are mainly prepared in winter, especially near the festival of Sankranti.

Jolada Rotti or bread made from Sorghum. Jolada Rotti is a staple diet in North Karnataka and a must try when in Karnataka. How Jolada Rotti is made: Sorghum (Jowar) flour is mixed with warm water and dough is made.

Using boiled water while kneading the dough keeps it soft and moist. Make sure, you mix the water and the flour well when it's hot. Use a ladle for the process. Once the mix cools, knead it into a soft dough.

Now Wheat rotis are very thin and hence are also called Phulkas. Wheat can be rolled into such a thin Phulka due to the protein, gluten, present in it. But it is absent in other grains. Hence, those cannot be rolled into phulkas, but can be made into Bhakris or Rotlas.

Wheat contains more protein, dietary fibre, calcium, phosphorus, potassium, niacin, riboflavin, and thiamine when compared with jowar. Practically the only thing jowar beats wheat at is in iron content, and that too by the tiniest of margins.

Yes, you can have jowar rotis on a regular basis. Adding this gluten-free grain promotes weight loss, controls blood sugar levels, prevents cancer, and enhances gut and heart health. Thus, one can include this humble millet in the diet regimen to harness its incredible health benefits.

Jowar roti which is called Jonna rotte in Telugu and Jolada rotti in Kannada, is an unleavened Indian bread made of sorghum bicolor It is coarser than a roti. It can be either soft or hard in texture, compared to a khakhra or cracker with respect to hardness. The name literally translates to "sorghum bread".

Commonly used millets for roti include pearl millet (bajra), finger millet (ragi), and sorghum (jowar). These millets are naturally gluten-free, making millet roti an excellent choice for individuals with gluten sensitivity or celiac disease.

Sorghum bicolor, commonly called sorghum (/ˈsɔːrɡəm/) and also known as great millet, broomcorn, guinea corn, durra, imphee, jowar, or milo, is a grass species cultivated for its grain, which is used for food for humans, animal feed, and ethanol production.

The dough:

The consistency of a bhakri dough is critical. A dough too tight will make the bhakri hard. Too soft or loose and it'll stick to your fingers and break as you pat the bhakri.

Why does my jowar roti break? ›

Jowar flour behaves differently than wheat flour. It lacks gluten, which is the protein responsible for the elasticity of wheat dough. This lack of gluten makes jowar roti more prone to cracking and breaking, making it tricky to roll out and cook.

If your dough or the rolled chapatis lose too much moisture while and after cooking, you might end up with rubbery, or worse, crusty chapatis that are straight out of a nightmare. Therefore, to make soft rotis, you must ensure that they trap enough moisture inside them even after the cooking process is complete.

Rujuta Diwekar says that millets are rich in fibre, amino acids, Vitamin B and minerals. One of the best ways to have this superfood is through homecooked bhakri. You can eat millet bhakri with a sabzi, dal and chutney, every single day.

JOWAR BHAKRI HEALTH BENEFITS

Sorghum, also known as jowar, is a nutritious and versatile grain that offers a wealth of health benefits.

Bajra, Nachni(ragi), Jowar(sorghum), Rice flours are used to make bhakris. All these whole grains carry high amount of nutritional values. Rice bhakri is rich in calcium, rice flour nutrition makes it an excellent food choice to maintain bone and skeletal health.

Jowar Improves Heart Health

The whole grain also contains antioxidants, apart from nutrients like magnesium, iron, and vitamins B and E. As a result, it helps avoid several cardiovascular conditions. Jowar also helps regulate plasma LDL cholesterol concentration while improving the HDL levels in the body.

While jowar flour roti lends 10.2 g of carbs per roti, the wheat flour based chapati will add on 11.8 g of carbs. However jowar flour is gluten free as compared to the wheat flour roti and thus can be consumed by gluten intolerant people.

Jowar has a high nutritional value compared to wheat and rice. It is rich in protein and fibre. So, having a Jowar Roti gives you all the essential nutrients you need in a day. It also keeps you satiated, and you will never need any other munch in between.

Nutritional differences and benefits. Jowar contains more fiber and protein than rice and wheat. Jowar is a good source of antioxidants, while wheat and rice are not. Wheat contains more vitamins and minerals than jowar and rice.