Jonna Rotte ~ Jowar ki Roti

Blogging Marathon initiated by Srivalli is here again for this month. The theme I have picked out for the 1st week is 'Whole Grain Dishes'. So look out for some healthy whole grain recipes for the next week.


As a child, I used to occasionally sneak out to the farmer's house near my grandparent's farm and used to enjoy the jowar rotis prepared by the farmer's wife. She used to specifically keep some jaggery, jowar roti and sugarcane for me. Those were the days....


In the later years, these jowar rotis were virtually forgotten as they were never prepared at home. But a couple of years after I got married, I saw my MIL sending some jowar to the local flour mill. I was wondering if my MIL would make Jowar rotis and she said she would indeed. She then taught me an easy way to enjoy these earthy rotis. 


Traditionally these rotis are patted on the palms of both the hands using the jowar flour for dusting and the kitchen counter would be all 'flour-y'. But this method is a no-nonsense one. 


So for Day 1 BM #14, here is the recipe for Jonna Rotte or Jowar ki Roti.


Ingredients - 


Jowar Flour 2 cups
Salt as needed 
Water 2 cups
Oil 2 tsp 


Special implements used - Puri Press or a tortilla maker
*Freshly milled jowar flour yields the best results!

Jonna rotte with Gongura Pacchadi and Methi Dal

Method Of Preparation -


In a sauce pan, boil 2 cups of water adding salt as needed.


Reduce the heat and add the jowar flour. Mix it briskly so there are no lumps formed and remove from fire. Cover with a lid and let the dough cool down for a few minutes.


When the dough is safe to handle, knead the dough with your hands and pinch lime sized portion for each roti.


Grease 2 plastic sheets (I cut a zip lock cover into 2 pieces and used them), place them between the puri press / tortilla maker and press them into circular discs (rotis).


Heat a griddle and carefully transfer the pressed dough on to the griddle and let it cook for a couple minutes. Flip it and cook the underside as well. 


I cook the flipped roti on a phulka pan and place it directly on the fire to get the authentic feel. If the flour is fresh, the rotis will puff out like a phulka. 


Remove when cooked through and store it a roti warmer. This will make sure the rotis are soft after a while.


Continue the process for the rest of the dough.


Enjoy with any dal/curry of your choice. Traditionally the farmers eat this with green chillies, onion and jaggery. I didn't dare. :)


Check to see what the fellow marathoners are cooking for BM #14.



Sending this to "HITS ~Fiber Rich Foods" happening at Spicy Treats.


Preparation Time 1 hour
Makes 20 3-4 inch rotis.