Jowar rotti ball(ಜೋಳದ ರೊಟ್ಟಿ ಉಂಡಿ)

Tried and tasted by Nivedita
Hi all,

Jowar Rotti ball(ಜೋಳದ ರೊಟ್ಟಿ ಉಂಡಿ) was one of my favourite food, my granny (ajji) used to make. Her food was always very tasty and the aroma of her food would reach the last house of chawl which was almost half kilometer long. I miss her food very much.
She used to make these rotti balls during night when we all used to sit around her and eat. As this has to be prepared only with hot rottis and should eat immidiately, night was the best time.
Here is the recipe,
The ingredients for one ball, as we can make only one ball at a time.
Hot rotti -1(Big and thick) for one ball (There is recipe for rotti also in my blog)
Garlic 1 clove
Fresh coriander - 1 tbsp(chopped)
Green chilli - 1 or 1/2 (as per your taste)
Curry leaves -2 to3
salt to taste
Ghee - 1 tbsp
Take all ingredients except rotti, crush it in the crusher or blender. keep it ready. Once the rotti is ready remove it, tear it into pieces and put with the ready paste. Crush again with the paste. Add ghee and make ball with both the hands and serve hotttttttt.

You will not count how many you had!!!!!!

Keep smiling,

Jowar rotti(Jolada rotti)

Tried and tasted by Nivedita
Hi all,

Jowar (Millet) rotti (ಜೋಳದ ರೊಟ್ಟಿ)is very common in North Karnataka.(They call Bhakkari also for this rotti.)
It is a healthy food. Back in India, in my house we eat both the times. And there is always full one box of crispy and thin rottis(In Hubli - Dharwad we call it "kataka rotti"(ಕಟಕ ರೊಟ್ಟಿ) or "birasa rotti"(ಬಿರಸ ರೊಟ್ಟಿ), which we can have with different types of chutney powder and curds.
But to make this rotti is little tricky and comes only by practice. I always remember a lady “Mallavva” who used to come to make rottis in my house and I am thankful to her that she taught me to make rottis. She always used to say, Man is born before all these things, so nothing is impossible.
Here is the recipe:
Jowar flour - 1 cup
Salt -1 tsp
Water – 1 cup (to make dough)
A square piece of cloth
Keep water in a vessel to boil. Add salt to it. Take Jowar flour in a big plate or wide vessel. Add little boiling water slowly to the flour and add little cold water and make the dough ready. It is not sticky like chapatti atta. It will be little softer. When you take it in hand and press it will spread easily. Keep little warm water in a vessel with cloth piece ready.
Now take a big lemon size and press it slowly to make it round. Spread little Jowar atta on the platform where you want to make rottis. Keep the flattened ball and slowly start patting. This is the tricky thing. You should be moving it circular while patting.(I don’t know whether “patting” is right word or not?). Again the tricky thing comes, to take it in hand and put it on hot tawa. Be very careful while doing this, otherwise rotti will be into pieces. After putting rotti in tawa, immediately spread little water with soaked cloth piece on the upper part. After few minutes, turn the rotti and just cook other side. You can press it with spatula to be sure that it’s cooked properly.
Remove and serve hot.
But I like to eat one day old rotti.

Keep smiling,