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.
For the Uchellu podi (Huchellu Podi)
- 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
- 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.
- Roast the uchellu (niger seeds) on a low flame till it crackles. Take out on the same plate with roasted urulikaalu (horsegram).
- Roast the red chillies it it turns dark brown. Take out on the same plate.
- Wash and wipe the curry leaves and dry roast till dry.Tranfer to the plate.
- When all ingredients are cool, add salt and grind to a fine powder in a mixie.
- Store in an air tight container. Tastes good with all rotis and dosas.
For the Jolada rotti (Jowar Roti)
- Jowar flour – 2 cups+ 2 tablespoons for rolling
- Salt – a pinch
- Water – 2 cups
- Bring water to boil in a heavy bottomed pan.
- Add the salt and sprinkle the flour evenly . After a minute stir and mix well.
- Once the flour absorbs all the water take off the flame and knead to form a ball. Divide into 2 inch balls.
- 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.
- 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.
- Serve hot uchellu podi and avarekaalina (field beans) saaru (lentils gravy).