Jowar roti: How to make Jowar Ki Sorghum roti recipe2017-07-22
- Cuisine: Indian Recipes, Maharastra Recipes, North Indian Recipes
- Course: Chappathi and Roti Recipes, Gluten free, Healthy Recipes, Oil free Recipes, Others, Veg Recipes
- Skill Level: 30 minutes Recipes, Beginner, Quick and easy recipes
- Add to favorites
- Servings : 2
- Prep Time : 15m
- Cook Time : 15m
- Ready In : 30m
Jowar roti / Jowar Ki Sorghum roti recipe:
Jowar, globally known as Sorghum. And it is the richest source of dietary fiber, iron, calcium, thiamine and phosphorous from the millet family. All Indian households store this mighty grain in a pounded flour form. And use it to make flat breads or rotis. Jowar Roti is a staple in the Maharashtrian kitchens. While you are in Karnataka, please remember to order for “jolada rotti”. Some places best refer to these flat breads as Jowar Roti. Bhakri is made by hand traditionally and not rolled on like wheat chapatis. It’s usually accompanied on the plate by 2-3 sides like pitla and shallots/onions, kharda and Peanut Thecha. When you traverse through Kolhapur,authentic thal is with Jwarichi Bhakri. Usually it comes with lip-smacking bharli vangi, Usal, Veggie gravy, Veg Kolhapuri, potato curry.
Being gluten-free, Sorghum Flour Rotis usually turn out soft. And Jowar Bhakri are not too heavy on the stomach. Once they cool down, they don’t harden, unlike wheat or ragi rotis. You may find it difficult initially to hand press the Bhakri dough. But once you get the knack, you are sure to make it often. One helping of the bhakri is quite filling and goes with any Vegetarian or Non-vegetarian gravy.
Sorghum Flour Flatbread can easily be your replacement to wheat flour rotis. It suits good for women. Because of its high calcium content and for those suffering from diabetes. Jowar ki Bhakri also helps weight loss. You can try different flat breads that work well with different seasons – in winters try Makki di roti. And in summer try Bajra roti. On fast days try Rajgira paratha or Kuttuka paratha, Masala Akki roti.
- Sorghum - 1 Cup
- Water - 2 Cup
- Salt - 1/2 Tbsp
- Ghee (optional) - 5 Tbsp
Take the sorghum and grind it to a fine powder and keep aside.
Take a bowl add 2 to 3 cups of water and boil it for some time in a medium flame.
Add salt as required and mix well until the salt dissolves in the water.
Once this process is done add sorghum powder to the water gradually and mix well without any lumps.
Mix well and make it a fine tight batter in the required manner to do the next process as like chappathi dought consistency.
Take one small ball of that batter and make it a fine roti in desired shapes.
During this process preheat the pan in a medium flame without adding any oil to the pan for some time until it becomes heat.
After the pan is heated put the roti on the pan and put the stove on a low flame.
When one side is done turn to other side and made other side also fry well without oil in a low flame only.
Then apply ghee to it and make rolls. Now the Jowar Ki Sorghum roti is ready to serve.