Type Bread Serving temperature Both hot and normal Place of origin India | Region or state Karnataka Main ingredients Flour Main ingredient Flour | |
Alternative names Bijapur billi jollad rotti Similar Flour, Akki rotti, Bhakri, Ragi rotti, Enne gai | ||
How to prepare flour for jowar roti jolada rotti
Jolada rotti (Kannada: ಜೋಳದ ರೊಟ್ಟಿ) is an unleavened Indian bread made out of jowar (sorghum), originating from North Karnataka. It is coarser than a roti. It can be either soft or hard in texture, compared to a khakhra or cracker with respect to hardness. The name literally translates into sorghum bread, jolada rotti is also called as jwarichi Bhakri in neighboring Maharastra.
Contents
- How to prepare flour for jowar roti jolada rotti
- How to make jolada rotti or bhakri gluten free indian bread
- References
Jolada rotti is part of the staple diet of most of the districts of North Karnataka, where it is eaten with pulse curries such as jhunka, enne gai or with assorted chutnies.
How to make jolada rotti or bhakri gluten free indian bread
References
Jolada rotti Wikipedia(Text) CC BY-SA