Here comes yet another Indian spicy, nutritious, mouth watering and most importantly gluten free dish. This dish is prepared from fresh vegetables and Sorghum flour. Sorghum flour is called Jolada Hittu in Kannada and Jawar atta in other Indian languages. Basically, Jola is a kannada (Karnataka, India) word used for Sorghum and Flour is called Hittu in Kannada, atta in Hindi and other languages spoken in India. North Karnataka is well known for its jolada rotti. Jolada rotti is the main course of the meal in North Karnataka. We prepare many more dishes from sorghum flour (jolada hittu), Masala jolada rotti is one of them. Basically, Sorghum (Jola/Jawar) is an ancient grain which is a staple crop in India, especially in North Karnataka (Karnataka, India). Sorghum is completely gluten free which provides health benefits that make a healthy addition to our daily diet. It has got high nutritional value with high level of unsaturated fat, protein, fibre and minerals. It has got antioxidants which are more easily digestible. It will be a bonanza if we add it to our daily diet. Preparing plain jolada rotti may be little bit difficult, that is the reason, I am writing this dish for you which is very simple, no need to worry about spoiling of dish. It will not spoil in any conditions. It is so easy that you may wonder and you will love to do it for your kids which is very healthy. Let’s see the preparation of Masala jolada rotti.
- Sorghum Flour/Jolada hittu – 200 grams (around 1 cup)
- Cumin seeds/Jeerige – 1 Tea spoon
- Carom seeds/Ajwain – 1/2 Tea spoon
- Turmeric Powder/Haldi powder – 1/4 Tea spoon
- Salt – 1 Tea poon (you can very the measurement according to your taste)
- Cooking oil – 1 Table spoon
- Vegetables – Cabbage, Cucumber, Capsicum, Carrot, coriander leaf, green chillies and onion
- Aluminium Foil – 12 inch
You can use your favourite vegetables which are available in the market.
- Wash and clean all the vegetables. Chop them finely and keep it in a big mixing bowl.
- Sieve the sorghum flour ( Jolada hittu ) and add it to chopped vegetables.
- Add salt, haldi (turmeric powder), ajwain, jeerige to the copped vegetables.
- I am using highly water contented vegetables for this dish which makes the dish very light and puffy.
- Mix all the ingredients thoroughly with fingers and start kneading it. Initially, you have to knead it without adding water as chopped vegetables have plenty of water in them. If required, you can add a little quantity ofwater to knead the dough. You have to knead the dough little bit looser than that of any other roti dough. You need not worry if it becomes very loose or very tight.
- You have to start making rotis instantly. Devide the dough into small parts, make round balls by hands and keep them in a wide bottemed bowl and close it with lid.
- Place a tawa (flat pan) on medium heat. Until it heats, you can start pressing the dough.
- Place aluminium foil on chopping board or a flat plate and apply 2-3 drops of oil all over the surface so that dough should not stick to the surface. Take one ball and place it in centre of the foil, apply a drop of oil to hand (especially to fingers and palm) and start flattening it by pressing the dough uniformly in circular manner. If you feel that dough is sticking to your hands, you can apply some more oil to your hand and continue pressing. Press it until it shapes to thin roti.
- You can prepare rotis thick or thin according to your requirement. If you like crispy and crunchy, you have to press it thin or if you like soft and puffy, you have to press it little bit thick.
- Take aluminium foil on your palm and place it on heated tawa (pan). You have to place it in such a way that pressed roti should be on pan and aluminium foil on upper side. Slightly press all over the foil and slowly separate it from roti, see that roti should stick to tawa and aluminium foil should be separated from roti.
- Apply a little oil on upper side of roti with the help of a brush or with spoon. Allow it to cook for 2 – 3 minutes on medium flame and turn it upside down. Further cook it for another 3 minutes.
- You should see that roti is fully cooked. Both sides of roti should turn into golden brown colour with dark brown spots on it.
- Repeat the same procedure for remaining balls.
- Healthy and delicious masala jolada rotti is ready to serve. You can serve it with any type of chutney. You can serve curds with it if it is spicy enough.
- Isn’t it easy and amazing!
- Enjoy cooking.