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. In fact rolling out this roti is an art that is learnt from childhood and not 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 lose 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 be served with any chicken gravy or mutton 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 Rotti| How to make Jowar Roti
- 1 cup – Jowar Flour /Jonna Pindi
- 1 tsp – Wheat Flour
- 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 readymade flour lacks the gluten or gum to hold the rotis, so we can add a tsp of wheat flour to give the stickiness.
- Take the flour in a bowl along with salt. Mix well. Heat water and pour over the flour. As the water is quite hot, mix with a spoon to get all the flour mixed in the water. Then with fingers rub in. When the flour looks crumbly, you can add tepid water to mix it further to make a dough. You will know the dough is done when the balls hold together and not crumble away. Divide into equal balls.
- Take enough flour for dusting, spread and place one ball on the flour and with your fingers pat on top slowly. It should expand without breaking. Keep adding more flour to get a smooth roti.
- When the disc is small you can use your fingers, as it expands outer, you can use your palm as well. 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. Keep checking to see if the bottom is cooked, then flip to it down. The top gets cooked when you flip on the other side.
- Once you are sure its cooked on that side, gently turn it around to cook on the other side. You know the roti is cooked when you see dark spots on top.
- This roti puffs up well depending on the jowar grain variety.