Jonna Rotti with Vankaya Pachadi

Shape the Rotis

• Divide the dough into 8 equal-sized balls and roll them smoothly between your palms.
• Keep the dough balls covered. Take one ball and flatten it slightly. Lightly dust your work surface and your palms with dry jowar flour.
• Place the dough ball on the surface. Using your fingertips and palm, gently pat and press the dough, rotating it simultaneously to form an even circle about 5-6 inches in diameter.
• Alternatively, for beginners, place the dough ball between two sheets of parchment paper and use a rolling pin to roll it out gently.

Cook the Rotis

• Heat a cast-iron tawa or a flat griddle over medium-high heat. The tawa must be properly hot before you start.
• Carefully lift the patted roti and place it on the hot tawa.
• Cook the first side for about 30-40 seconds, or until you see small bubbles forming on the surface.
• Flip the roti. Cook the second side for about 1 minute until light brown spots appear.
• Flip it one last time. Using a folded, clean kitchen towel or a flat spatula, gently press down on the edges of the roti. This encourages it to puff up like a balloon.
• Cook for another 20-30 seconds, then remove from the tawa.

Serve

• Immediately after taking the roti off the tawa, you can brush it with a little ghee if desired.
• Place the cooked roti in a casserole dish or a container lined with a cloth to keep it warm and soft.
• Repeat the shaping and cooking process for all the remaining dough balls.
• Serve Jonna Rotti hot with spicy curries like Ennegayi (stuffed brinjal), Pithla, dal, or any vegetable side dish.

Prepare the Tempering (Tadka)

• Heat sesame oil in a small tadka pan over medium heat. Once the oil is hot, add the mustard seeds and let them splutter.
• Next, add the urad dal and chana dal. Sauté for about a minute until they turn a light golden brown.
• Add the broken dried red chillies, curry leaves, and a pinch of hing. Sauté for another 30 seconds until the curry leaves turn crisp and aromatic. Be careful not to burn the spices.

Finish and Serve

• Immediately pour the hot tempering over the eggplant mixture. You should hear a satisfying sizzle.
• Mix well to incorporate the tempering throughout the pachadi. Let it rest for at least 10 minutes to allow the flavors to meld.
• Serve Vankaya Pachadi with hot steamed rice and a dollop of ghee, or as a side for dosa or idli.