Jolada Rotti – ಜೋಳದ ರೊಟ್ಟಿ ಭಕ್ರಿ

Jolada Rotti or ಜೋಳದ ರೊಟ್ಟಿ or ಭಕ್ರಿ is my all time favorite bread. I have been making them since I was in 7-8th grade. I loved cooking so much that I went to my neighbors house and learnt it. I made it regularly and my parents, brother and sister loved eating my Jolada Rotti – ಜೋಳದ ರೊಟ್ಟಿ ಭಕ್ರಿ.

My father used to get it ground fresh so that it doesn’t loose its elasticity. Since Jowar has no gluten, it becomes hard to make these when the dough gets old.

I hadn’t tried Jolada Rotti – ಜೋಳದ ರೊಟ್ಟಿ ಭಕ್ರಿ for a long long time since the flour we get here in the United States is quite stale. However, since the last few months I have been making them regularly since it is the most healthiest, and easiest if you ask me.

So, here are the two methods I use to make these Rotis. Please note, it is not easy making these, it takes some experience to get it out of the board and onto the tava.

Method 1:

  • Boil a cup of water for 4-5 minutes
  • In a large bowl, add 2 cups of Jowar Flour. Add salt and mix well.
  • Pour the hot water over the flour, and with a wooden spoon, keep mixing the flour until all the flour is incorporated.
  • Leave for a few minutes just so you can handle the flour and start kneading the dough.
  • Knead the dough for 2-3 minutes until it forms a soft dough.
  • I have a wooden board on which I actually beat the dough with my palms as shown below:
  • Next, slowly take it out of the board and put it on the hot Tava
  • Now, with a cloth or paper towel apply water on top of the rotti.
  • Once it is done on one side, flip it over, let it cook for a few minutes, and put it directly on the flame,
  • Flip it and make sure the other side is also cooked.
  • Serve hot with any vegetable you like.

Method 2:

  • Boil water with salt.
  • When the water is boiling, add the Jowar flour and turn off the heat.
  • With a wooden spoon mix well and make sure the flour is incorporated with water.
  • When it is cool to handle, knead it 3-4 minutes.
  • Than follow steps as shown above.


18 responses to this post.

  1. Jawar popularly known as Jola is grown in South Maharashtra & North Karnataka. This is the main food of people residing there paricularly in Rural Villages. A bread prepared out of its flour is called Jolada Rotti or Jolada Bhakri. It can be prepared by practice.
    It is not that difficult. In fact it is the first food item that little girls in North Karnataka Village learn to cook. Once U get a grip on its preperation U would prefer to prepare it daily.

    It can be Served hot with any vegetable you like. It tastes most delicious when served hot with Ghee & Dry chatni. When cooled it tastes nice with Kene Mosaru (Fresh Creamy Curd) . Other options are Jolada Nuchu that is prepared on the lines of Upama(Uppittu) from Jolada Rava. Jolad Mudde can also be prepared on the lines of Uppittu using Jolada Rave. Jolad nuchu is served with Ghee & Sambahar or Rasam when hot & with Majjige(Butter Milk) when cooled down. At times on some festivals, the villagers prepare Jolad Hittina kadabu also.

    Jawar mainly contains carbohydrates & its consumtion keeps Ur body slim. It is very good substitute for Rice for diabetics. It keeps Ur Colostral normal when eaten without much spicy side dishes. Once u taste Jolada menu U will prefer it to Wheat products.

    Vadiraj K Kulkarni


  2. Posted by meeraghu on November 17, 2012 at 12:18 pm

    Very correct. Diabetics and people who want to loose weight should eat Jolada Rotti


  3. Posted by Gopal Kinhal on November 17, 2012 at 4:57 pm

    Wow ! I love jolada rotti, looking at thali my mouth waters, good ideas keep going, cheers, Gopal


  4. Posted by Shubha Satish on November 18, 2012 at 7:50 pm

    Wish the picture would come alive! You have so much patience to make these. I find it really tough to make the dough itself. And the brinjal ennegay, also takes a good amount of time. I was joking to my husband that without practise of these two, the person making these will become hannugayi !!!!!!


    • Posted by meeraghu on November 18, 2012 at 8:10 pm

      haha, very nice Shubha. It is correct, you need lot of patience and practice to make Rotti. It easily tears away when taking it out of the board and transferring to the tava.
      Just today for lunch I made Jolada rotti and hagalakayi gojju. Took just a few minutes.


      • Posted by bhavana on November 18, 2012 at 11:13 pm

        Yes, exactly what you say is right. I tried many times to make this challenging stuff but always end up with broken edged and torn rotis. So, I have started making mini rotis (palm size) and they proved ok.
        But I use jowar flour mostly in making talipittu / rotti as an alternate to rice flour. I also prepare a delicious “mudde uppittu” . I will send you the recipe.

      • Posted by meeraghu on November 19, 2012 at 8:37 am

        A little bit of practice definitely helps in making these roti.

  5. Posted by Vaishnavi Puranik on November 19, 2012 at 7:55 am

    Hi Meera,

    If we find the jawar flour is old and has lost its elasticity,while boiling water put 1 or 2 tsp of wheat flour and then knead the dough. Bhakri will come very nice.


    • Posted by meeraghu on November 19, 2012 at 8:36 am

      Yes, I have heard that. Many mix urad flour, wheat flour and sometime maida as well. I don’t add anything. I think it is just practice.


  6. Posted by Guru on September 27, 2013 at 4:27 pm

    Is ‘jola’ hard to digest for those who are not used to eating it? Does it cause digestion issues?


  7. Posted by renuka t v on December 19, 2013 at 10:16 am

    since i am a diabetic and also want to lose weight, i want to try this roti. ur images are mouth watering. will try immediately. thanks.


  8. Posted by rajaram on July 14, 2014 at 9:01 am

    where can i get jowar floor for jolad rotti in bangalore?


  9. Posted by Divya Prabhakar on March 13, 2018 at 2:13 pm

    What brand of jolada hittu do you use in US?


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