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A traditional, rustic flatbread from South India made with sorghum flour. These soft, gluten-free rotis are wonderfully nutritious and pair perfectly with spicy curries and chutneys.
Prepare the Dough
Knead the Dough
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A traditional, rustic flatbread from South India made with sorghum flour. These soft, gluten-free rotis are wonderfully nutritious and pair perfectly with spicy curries and chutneys.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 247.62 calories per serving with 6.85g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Shape the Rotis
Cook the Rotis
Serve
Add 2 tablespoons of finely chopped cilantro (coriander leaves), mint leaves, or dill leaves to the flour before adding the hot water for a fresh, herby flavor.
Incorporate 1 teaspoon of cumin seeds (jeera) or carom seeds (ajwain) into the dough for added flavor and digestive benefits.
Mix in 1/4 cup of finely grated carrot or beetroot into the flour for a colorful and more nutritious version of the rotti.
Perfect for those with celiac disease or gluten sensitivity, offering a delicious and safe alternative to wheat-based breads.
Jowar is high in fiber, which aids digestion, promotes a feeling of fullness to help with weight management, and supports a healthy gut microbiome.
With a low glycemic index, jowar releases sugar into the bloodstream slowly, helping to prevent sharp spikes in blood sugar levels.
Sorghum is a good source of essential nutrients, including protein, magnesium, phosphorus, and B vitamins, which are vital for energy production and overall health.
This usually happens if the dough is too dry or not kneaded well. Ensure you use boiling water and knead the dough while it's still warm until it's completely smooth and pliable. A well-kneaded, crack-free dough is key.
Yes, while traditional rotis are hand-patted, you can use a rolling pin. Place the dough ball between two sheets of parchment paper or a plastic sheet and roll gently and evenly to prevent it from sticking and breaking.
Jonna Rotti is best eaten fresh off the tawa. However, you can store leftovers by wrapping them in a clean cloth inside an airtight container for up to a day. Reheat them on a tawa for a few seconds on each side before serving.
Absolutely. It's a naturally gluten-free flatbread rich in fiber, protein, and essential minerals like magnesium and phosphorus. Its low glycemic index makes it an excellent choice for managing blood sugar levels.
One Jonna Rotti made from this recipe contains approximately 110-115 calories, making it a nutritious and relatively low-calorie option compared to many other breads.
It pairs wonderfully with spicy North Karnataka or Maharashtrian curries like Ennegayi (stuffed brinjal), Pithla, or any vegetable curry, dal, or chutney. A dollop of white butter is also a classic accompaniment.