Being born and brought up in a Konkani family in coastal Karnataka , we mostly ate rice with coconut based curries and side dishes. I fell in love with a man from North Karnataka and married him. I shifted from cooking soft rice to hard Jolada roti and sajje roti (Bajra roti). I wasn’t happy with the change in cuisine initially.
Some years back, I moved to a healthy, whole foods, plant based diet, and learnt how amazing millets are. With time and practice I have learnt to make softer, tastier gluten-free millet rotis! 🙂 However, I’m still learning to make a perfect soft, flat jolada roti. With Kavitha Banakar’s help, I hope to reach there soon! She is my husband’s relative from Banahatti village, Bagalkot, who made the perfect jowar rotis you see in this recipe. 🙂
My mother in law says that they used to make at least 100 rotis when she got married for her big joint family. And here I struggle to make 4 proper ones 😛
Sorghum or Jowar is a millet, one of the healthiest cereals. It grows well without irrigation, and was one of the most important crops of North Karnataka until rice and sugarcane took over post the green revolution. The native variety, widely sought after, is whiter than the hybrid one. Jowar rotis are typically made on an iron tawa, using water instead of oil. Another variety is to make hard rotis that are stored for festivals or marriages.
Since jowar rotis are dry, it is recommended that they are served with watery side dishes.
Check out more Traditional Vegan Recipes from the Villages of Karnataka. Click here: