Jwari Roti

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Swollen rottibeing roasted on the tawa

Rotis are prepared by different flours – rice atta roti (Akki roti), Maize roti, Bajra roti, Missa roti, and so on. Previously, rottis used to be the staple food of so many states in india. But now times have changed and people run short of time to prepare it. So now chapathis which are less time consuming have replaced them in several familes.

Preparing patted jwari rotti is indeed time consuming and one needs a couple of attempts before getting it right. Here I would like to put up the easiest way of preparing Jwari rotis. I borrowed this recipe from my Mother-in-law. This method is not time consuming and the rotis are in fact rolled like Chapathis rather than patted with one’s hands.

What you need to have:

– Jwari atta 1 cup

– Water 1 cup

-Wheat atta 2 teaspoons

– Salt to taste.

What you do with what you have:

1. Sieve jwari atta & wheat atta  with the fine atta siever.

2. Place wide, thick bottomed bowl on the flame with a cup of water and salt in it.

3. When it boils add 1 cup of sieved Jwari atta to it gradually bring to low flame. Mix as it turns to the consistency of chapathi dough as shown in the image below.

cooked atta

Cooked Rotti atta

Cooked rotti atta & the the rotti ball

Cooked Rotti atta and the pinched out ball

5. Close it with a lid and leave it for a while so that the vapor falls on the dough to soften it just a bit.

6. Again flip the dough and leave it for another minute on low flame so that it will cook on the lower side of the dough. Swith off the flame and leave it with the lid closed for around 2-3 minutes.

7. Pinch out 3″ ball from the dough knead well and roll it on a thick plastic sheet dusting with dry jwari flour to required thickness.

Rolled Rotti

Rotti rolled on plastic sheet

8. Place tawa and when heated place rolled rotti on it. When done on the top just flip and dry roast on the other side. Again repeat and now it will swell and you get layers to the roti if there are no holes while rolling it.

Swollen rottibeing roasted on the tawa

Rolled rotti being dry roasted on the tawa

Enjoy with jhunka or whatever side dish like Garlic dry chutney powder and onion rings. Always enjoy it hot only –  cooled rotis are pretty much tasteless.

Jwari Rotti with Jhunka & chutney powder

What to remember:

– Make sure to see that the the bowl which you place to cook the the atta is free from oil – roti  tends to break/crack in the presence of oil.  2 Teaspoons of wheat atta is mixed to get the bounding for atta to roll rottis easily. It is out of experience i realised it and have put it up.  One can even use Rice atta in same quantity instead of wheat atta if it is fine in consistency.

– Always roll it immediately and do not keep the left over dough in the refregerator – You can not roll it later.

-One important thing to keep in mind is that,  every time you pinch out a part of the dough to make/roll roti please make  sure to keep the dough closed with the lid, else it will dry up and difficult to roll the remaining dough.

How long it takes: 30 minutes (6 Rotis)

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9 thoughts on “Jwari Roti

    Madhuri T said:
    November 10, 2009 at 11:00 pm

    Mrs.Rao,

    Hates of to you.. I tried this recipe and husband loved it.Roti turned real good and no hassle while making it.

    Thank You So Much!!!!

      prathibalrao responded:
      November 11, 2009 at 8:03 am

      Hi Madhuri T

      Thanx 4 ur comments. Enjoy with jhunka which i have put up on this blog. Please c the recipe index.

    The Indian Food Court said:
    February 14, 2010 at 2:40 pm

    […] it is ready to be served now. It could be served with rice and dal as well. It is a good combo for Jwari Roti as […]

    Peanut Usli « The Indian Food Court said:
    February 14, 2010 at 2:41 pm

    […] it is ready to be served now. It could be served with rice and dal as well. It is a good combo for Jwari Roti as […]

    Nita Chettiar said:
    January 6, 2012 at 5:08 am

    Hello Pratibhaji,

    Thank you for posting this recipe! I recently found out I am allergic to wheat so I have being trying different grains like jowar, bajra, raggi, qunoa etc. As it is hard to make rotis out of these (and we love rotis) I have been making crapes (instant dosas)! They are not bad but I want to return to making roti’s! can I use this same recipe with other grains I mentioned before? Any tips from you will make me very happy 🙂

    thanks again

    Regards,

    Nita

      prathibalrao responded:
      January 6, 2012 at 9:31 pm

      Hi Nita,

      You can try out Jwari roti and regarding others i will try out and let you know at the earliest.

        Nita Chettiar said:
        January 7, 2012 at 4:55 am

        I will try these this weekend and keep you posted. thanks for trying the other ones to share the recipe to us. 🙂

        Nita

        Nita Chettiar said:
        January 9, 2012 at 7:19 pm

        Pratibhaji,

        I tries these yesterday and they came out really well…very soft and very delicious…very fulling…they are even soft today morning and i plan to take them for lunch…thanks for the recipe

        prathibalrao responded:
        January 10, 2012 at 8:03 am

        Hi Nita,

        Thanx a lot for ur feed back.

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