Jonna Roti ~ Jowar Roti

I was introduced to Jonna Roti when my Athamma prepared it at home. She got the flour from Andhra with her, when she came down to stay with us. Hailing from Anantapur, they have a great influence of Karnataka over their cuisine to some extent. Knowing few dishes that are prepared at their home, I am not sure if it belongs to Andhra or Karnataka.

Jonna Roti is one such dish. This is more of a staple bread to them than anything else. Whenever Athamma makes this, she fondly remembers her mom and recollects her many childhood events that revolved around this Rotis. Infact rolling out this roti is an art that is learnt from childhood and not an an easy one to master.

I even took a video of Athamma rolling out this roti but it ended up being such a huge file that Blogger wouldn't load. So will have to have the video session taken some other time. Athamma makes Jonna Roti frequently for dinner as this is supposed to be healthy. This can be taken by people who want to loose weight or have diabetes. Now this roti is something that my daughter is fond of too. And she eats just like that. Athamma suggests this to be served with any Non Veg gravy, Nune Vankai or even Sambar. The way to eat this is to tear the roti to pieces, pour the gravy over the top , let it soak and then eat. yummy!

Jonna Roti

Ingredients Needed

Jowar Flour / Jonna Pindi - 1 cup
Wheat flour - 1 tsp
Salt to taste
Hot water for mixing.

Method to prepare:

In towns or villages, they pound the flour directly from the grains. But these days you get ready flour, but these lack the gum to hold the rotis, so Athamma add a tsp of wheat flour to give the stickiness.

Take the flour in a bowl, with jowar flour and salt. Mix well. Heat water and pour over the flour. With fingers rub in, then with tepid water you can mix it to make a dough. The secret is, it should not crumble away. Divide into equal balls

Take enough flour for dusting, spread and place one ball on the flour and with your fingers hit on it slowly. It should expand not break down. Keep adding more flour to get a smooth roti. When is small in shape you will use the fingers, later it will expand to the entire hand. Gently lift it on one side and place it on the hot tawa. The one you have spread should be facing up.

Take a cloth and dip in water and spread on the roti. It will get cooked this way. The puffy of this roti depends on the variety you have used. Athamma says with other varieties available at their place, it will puffy up nicely. Else it will only puff at small areas.

Once you are sure its cooked on one side, gently turn it around to cook on the other side. Its done when you see darkening on each side. When you eat with ghee dropped on hot Rotis, it tastes heaven.

I am sending this to Asha for her RCI: Karnataka. Not sure if she is going to accept but I am sending this nevertheless...:)...

Enjoy, check out the Video.

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