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