Jonna Rotti | How to make 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. 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!

How to make Jowar RotiJonna Rotti| How to make Jowar Roti

Ingredients Needed:

  • 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.

These jowar rotis are served with ghee and a runny side dish like chicken gravy or mutton gravy, Nune Vankai

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Jonna Rotti| How to make Jowar Roti
Learn how to make Jowar Roti with this easy to understand recipe. Jonna Roti is an authentic Indian Flatbread popular in many states.
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Rate this recipe!
Course Dinner, Lunch Box
By Cook Method Stovetop
Occasion Everyday Meal
By Diet Diabetic
Dish Type Indian Flatbread
Servings
Ingredients
Course Dinner, Lunch Box
By Cook Method Stovetop
Occasion Everyday Meal
By Diet Diabetic
Dish Type Indian Flatbread
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Take the flour in a bowl along 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 hols together and not crumble away. Divide into equal balls
  2. 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.
  3. 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.
  4. 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 when you flip on the other side.
  5. 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.
  6. These jowar rotis are served with ghee and a runny side dish like.
Recipe Notes

This roti puffs up well depending on the jowar grain variety.

These jowar rotis are serve with ghee and a runny spicy side dish like chicken gravy or mutton gravy, Nune Vankai

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

Enjoy, check out the Video.

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14 comments

  1. Hey Srivalli,

    Adding wheat flour is such a nice idea..:D.. my mom used to make these Jowar Roti and there are so many memories with them just like nags.. 😀 Thanks for letting us reliving those memories..:)..

  2. Love jonna rotti! These look perfect! I will try adding wheat flour next time…i have a recipe for leftover rottis on my blog which i posted yesterday (if there are any) ;).

  3. Wow what a perfection in making jonna rottis, I have to use your trick in making them, mine always cracks up in the end. Ur MIL is from Anantpur, right, they make fabulous jonna rottis..I know i have a fren from that place and she makes so effortlessly 🙁 sad for me!

  4. Nags, glad this did…dosa also would be very tasty

    Siri, glad I did…thats nice to know. I think we should keep the tradition in place

    Rajitha, sure will have to take new shots and load..and these are very healthy

    lakshmi, yeah I checked yours too…nice

    Lathamma, glad that asha accepted. I checked yours too…very nice

    Asha, thanks…very nice of you

    musical, wow thats a nice combi

    Tee, yes I read the whole stuff…i liked your dad’s version too

    Cynthia, thats nice to know

    Padma, yeah she is from there and they learn to make these from young. So its an art

    Rachna thanks…then you should check for this and try

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