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    Home » Breakfast, Brunch, Dinner Recipes » Jonna Rotti | How to make Jowar Roti

    Jonna Rotti | How to make Jowar Roti

    Published: Sep 20, 2007 · Modified: Sep 23, 2020 by Srivalli · 14 Comments

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    I was introduced to Jonna Roti when my Athamma prepared it at home. She got the flour from Andhra with her, when she came down to stay with us. Hailing from Anantapur, they have a great influence of Karnataka over their cuisine to some extent. Knowing few dishes that are prepared at their home, I am not sure if it belongs to Andhra or Karnataka.

    Jonna Roti is one such dish. This is more of a staple bread to them than anything else. Whenever Athamma makes this, she fondly remembers her mom and recollects her many childhood events that revolved around this Rotis. In fact rolling out this roti is an art that is learnt from childhood and not an easy one to master.

    I even took a video of Athamma rolling out this roti but it ended up being such a huge file that Blogger wouldn't load. So will have to have the video session taken some other time. Athamma makes Jonna Roti frequently for dinner as this is supposed to be healthy. This can be taken by people who want to lose weight or have diabetes. Now, this roti is something that my daughter is fond of too. And she eats just like that. Athamma suggests this be served with any chicken gravy or mutton gravy, Nune Vankai or even Sambar. The way to eat this is to tear the roti to pieces, pour the gravy over the top, let it soak and then eat. yummy!

    How to make Jowar RotiJonna Rotti| How to make Jowar Roti

    Ingredients Needed:

    • 1 cup - Jowar Flour /Jonna Pindi
    • 1 tsp - Wheat Flour
    • Salt to taste
    • Hot water for mixing

    Method to prepare:

    In towns or villages, they pound the flour directly from the grains. But these days you get ready flour, but these readymade flour lacks the gluten or gum to hold the rotis, so we can add a tsp of wheat flour to give the stickiness.

    • Take the flour in a bowl along with salt. Mix well. Heat water and pour over the flour. As the water is quite hot, mix with a spoon to get all the flour mixed in the water. Then with fingers rub in. When the flour looks crumbly, you can add tepid water to mix it further to make a dough. You will know the dough is done when the balls hold together and not crumble away. Divide into equal balls.
    • Take enough flour for dusting, spread and place one ball on the flour and with your fingers pat on top slowly. It should expand without breaking. Keep adding more flour to get a smooth roti.
    • When the disc is small you can use your fingers, as it expands outer, you can use your palm as well. Gently lift it on one side and place it on the hot tawa. The one you have spread should be facing up.
    • Take a cloth and dip in water and spread on the roti. Keep checking to see if the bottom is cooked, then flip to it down. The top gets cooked when you flip on the other side.
    • Once you are sure its cooked on that side, gently turn it around to cook on the other side. You know the roti is cooked when you see dark spots on top.
    • This roti puffs up well depending on the jowar grain variety.

    These jowar rotis are served with ghee and a runny side dish like chicken gravy or mutton gravy, Nune Vankai

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    Jonna Rotti| How to make Jowar Roti

    Learn how to make Jowar Roti with this easy to understand recipe. Jonna Roti is an authentic Indian Flatbread popular in many states.
    Course Dinner, Lunch Box
    Cuisine Andhra Pradesh, Karnataka
    By Cook Method Stovetop
    Occasion Everyday Meal
    By Diet Diabetic
    Dish Type Indian Flatbread, Millets
    Author Srivalli

    Ingredients

    • 1 cup Jowar Flour / Jonna Pindi
    • 1 tsp Wheat flour
    • Salt to taste
    • Hot Water for mixing

    Instructions

    • Take the flour in a bowl along salt. Mix well. Heat water and pour over the flour. As the water is quite hot, mix with a spoon to get all the flour mixed in the water. Then with fingers rub in. When the flour looks crumbly, you can add tepid water to mix it further to make a dough. You will know the dough is done, when the balls hols together and not crumble away. Divide into equal balls
    • Take enough flour for dusting, spread and place one ball on the flour and with your fingers pat on top slowly. It should expand without breaking. Keep adding more flour to get a smooth roti.
    • When the disc is small you can use your fingers, as it expands outer, you can use your palm as well. Gently lift it on one side and place it on the hot tawa. The one you have spread should be facing up.
    • Take a cloth and dip in water and spread on the roti. Keep checking to see if the bottom is cooked, then flip to it down. The top gets cooked when when you flip on the other side.
    • Once you are sure its cooked on that side, gently turn it around to cook on the other side. You know the roti is cooked when you see dark spots on top.
    • These jowar rotis are served with ghee and a runny side dish like.

    Notes

    This roti puffs up well depending on the jowar grain variety.
    These jowar rotis are serve with ghee and a runny spicy side dish like chicken gravy or mutton gravy, Nune Vankai
    In towns or villages, they pound the flour directly from the grains. But these days you get ready flour, but these ready made flour lack the gluten or gum to hold the rotis, so we can add a tsp of wheat flour to give the stickiness.
    Tried this recipe?Mention @cooking4all or tag #cooking4all!
    Enjoy, check out the Video.
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    Reader Interactions

    Comments

    1. Nags says

      September 20, 2007 at 11:24 am

      this brings back so many childhood memories. my grandmom used to make jonna dosa 🙂

      Reply
    2. Siri says

      September 20, 2007 at 12:04 pm

      Hey Srivalli,

      Adding wheat flour is such a nice idea..:D.. my mom used to make these Jowar Roti and there are so many memories with them just like nags.. 😀 Thanks for letting us reliving those memories..:)..

      Reply
    3. lakshmi says

      September 20, 2007 at 12:41 pm

      same pinch 😀

      Reply
    4. musical says

      September 20, 2007 at 3:40 pm

      Jowar roti looks really good! This with chilli garlic chutney is great!

      Reply
    5. Rajitha says

      September 20, 2007 at 12:09 pm

      yumm..do load the visuals when you are free..the roti looks awesome and healthy too...

      Reply
    6. Latha Narasimhan says

      September 20, 2007 at 12:53 pm

      Why will saha ever say no? The more the merrier! There sure is some telepathy! I just posted my jonna rotti! Nice entry sri!

      Reply
    7. Asha says

      September 20, 2007 at 2:15 pm

      Jolada rotti is a classic Noth K'taka bread, why don't I accept it? Looks yum, thank you!:))

      Reply
    8. Tee says

      September 20, 2007 at 4:14 pm

      Love jonna rotti! These look perfect! I will try adding wheat flour next time...i have a recipe for leftover rottis on my blog which i posted yesterday (if there are any) ;).

      Reply
    9. Cynthia says

      September 20, 2007 at 10:02 pm

      The way to eat this Jonna rotti is exactly the way my mom likes to eat her dhal with roti 😀

      Reply
    10. Padma says

      September 20, 2007 at 10:58 pm

      Wow what a perfection in making jonna rottis, I have to use your trick in making them, mine always cracks up in the end. Ur MIL is from Anantpur, right, they make fabulous jonna rottis..I know i have a fren from that place and she makes so effortlessly 🙁 sad for me!

      Reply
    11. Rachna says

      September 21, 2007 at 8:31 am

      wow this is new... i need to find jowar aata here...

      Reply
    12. Srivalli says

      September 21, 2007 at 9:11 am

      Nags, glad this did...dosa also would be very tasty

      Siri, glad I did...thats nice to know. I think we should keep the tradition in place

      Rajitha, sure will have to take new shots and load..and these are very healthy

      lakshmi, yeah I checked yours too...nice

      Lathamma, glad that asha accepted. I checked yours too...very nice

      Asha, thanks...very nice of you

      musical, wow thats a nice combi

      Tee, yes I read the whole stuff...i liked your dad's version too

      Cynthia, thats nice to know

      Padma, yeah she is from there and they learn to make these from young. So its an art

      Rachna thanks...then you should check for this and try

      Reply
    13. SeeC says

      September 26, 2007 at 8:37 pm

      Interesting.
      I have never tried this.

      Nice entry.

      Reply
    14. SeeC says

      September 26, 2007 at 8:37 pm

      Interesting.
      I have never tried this.

      Nice entry.

      Reply

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    srivalli

    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

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