Jolada rotti with Uchellu podi (Jowar Roti with Niger Seeds Powder)

Jowar or Sorghum is widely grown in dry areas with scanty rainfall. It is used in many parts of India to make rotis or unleavened bread following different methods. I am posting the method followed by Kannadigas that Aaruni shared with me. Jolada Rotti or Jonna Rotte is a zero oil bread cooked extensively in Northern parts of Karnataka.

Niger seeds are called Uchellu in Kannada and are used to make a powder used as an accompaniment to all the breads.

Niger Seeds – Uchellu

Uralikaalu (huralikaalu) or Horse Gram is combined with Niger seeds to make the powder.

Uralikaalu or Horse Gram
This is my next entry for RCI Karnataka hoted by Asha of Foodie’s Hope.

Jolada Rotti/ Jowar Roti/ Sorghum Roti with Uchellu Podi (Niger Seeds Powder)

For the Uchellu podi (Huchellu Podi)

Ingredients

• Uchellu (Niger Seeds) – 1/2 cup
• Urulikaalu (Horse Gram) – 1/2 cup
• Red chillies – 12 nos
• Curry leaves – 3 twigs
• Jeera (Cumin) – 1 teaspoon
• Salt – to taste

Method

1. Dry roast the urulikaalu (horse gram) on a low flame you smeall an aroma. Add jeera and roast for a minute more and take out on a plate.
2. Roast the uchellu (niger seeds) on a low flame till it crackles. Take out on the same plate with roasted urulikaalu (horsegram).
3. Roast the red chillies it it turns dark brown. Take out on the same plate.
4. Wash and wipe the curry leaves and dry roast till dry.Tranfer to the plate.
5. When all ingredients are cool, add salt and grind to a fine powder in a mixie.
6. Store in an air tight container. Tastes good with all rotis and dosas.

Patting to form the Jolada Rotti/ Jowar Roti/ Sorghum Roti

For the Jolada rotti (Jowar Roti)

Ingredients

• Jowar flour – 2 cups+ 2 tablespoons for rolling
• Salt – a pinch
• Water – 2 cups

Method

1. Bring water to boil in a heavy bottomed pan.
2. Add the salt and sprinkle the flour evenly . After a minute stir and mix well.
3. Once the flour absorbs all the water take off the flame and knead to form a ball. Divide into 2 inch balls.
4. On a plate sprinkle some flour, take a lemon sized ball and press to form a round. Start pressing with your palm moving the roti in a circular direction to form a thin round like chapathis. You could alternatively roll using a rolling pin.
5. Remove excess flour on the rotti with a cloth and cook both sides on a medium flame in a tawa. An evenly made thin roti puffs up.
6. Serve hot uchellu podi and avarekaalina (field beans) saaru (lentils gravy).

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