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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
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.
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