I made rotis from the jowar puttu flour that I had bought ready from store; puttu flour renders extra soft rotis compared to usual jowar flour. In north Karnataka, jowar roti is prepared like the phulkas and are considered as one of their staples. However, I had made ‘adai’ like rotis patted by hands that are thicker and slightly chewy. It is a quick rainy season dinner and Kundan liked it well with butter and jaggery.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
1. Jowar flour – 3 cups
2. Salt to taste
3. Oil – 1 tbsp + for greasing
4. Coriander chopped – One fistful
5. Green chilies – 2
6. Onion – 1
7. Asafoetida – 1 pinch
Step 1: Take jowar flour in a mixing bowl; add a spoon of oil, salt, asafoetida, chopped onion and coriander and knead well with luke warm water.
Step 2: Rest the dough for 15 minutes.
Step 3: Divide the dough into medium sized portions and roll them into balls.
Step 4: Grease a plastic sheet and grease fingers also with some oil and pat the dough ball over the surface with fingers to get 5mm thickness circle.
Step 5: Heat the tawa, grease with some oil or butter and roast the jowar roti on both the sides until well cooked.
Step 6: Serve with a dollop of butter and jaggery. Any thokku goes well with this roti.