Jowar Roti

    25 mins

    This is a high fibre chapati from north Karnataka. Great with dal, raita, curries or just on its own. Jowar is easily available all over the country.


    Karnataka, India
    24 people made this

    Serves: 10 

    • 250 gm Take finely ground Jowar ata (flour)
    • Salt to taste
    • 1/2 cup boiled water

    Prep:20min  ›  Cook:3min  ›  Extra time:2min soaking  ›  Ready in:25min 

    1. Put finely ground Jowar atta in a wide mouthed kadhai with shallow depth.
    2. Add the water to make a dough. This dough is called jigatu in Kannada. Now take this jigatu and add dry jowar flour and knead it thoroughly with just enough water to make dough of such consistency as chapati dough (may be even less water than that).
    3. To make roti, you should press/beat the circular dough with the palm of your hand on a flat surface such as the kitchen platform. Initially use the right hand to beat it in the form of a circle and use the left hand to maintain a circle.
    4. Dry flour may be used to avoid the dough sticking to the flat surface while preparing the roti. This is the crucial step. Once the roti is ready, it should be carefully transferred to a hot tawa.
    5. When the lower part of the roti gets slightly dry, apply water on the upper surface of the roti with a piece of soft cloth and allow it to remain until the water just evaporates a little. Then carefully reverse the roti and cook the other side, pressing this side while baking- if pressed gently with a cloth, the roti puffs separating into two layers with steam inside. Remove it from the tawa and serve it hot.

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     -  17 Mar 2010


     -  11 Feb 2011