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A rustic, gluten-free flatbread made from sorghum flour, popular in Maharashtra and Karnataka. These soft yet slightly crisp rotis are traditionally patted by hand and cooked on a hot tawa, perfect for scooping up spicy curries.
Prepare the Dough
Shape the Rotti
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A rustic, gluten-free flatbread made from sorghum flour, popular in Maharashtra and Karnataka. These soft yet slightly crisp rotis are traditionally patted by hand and cooked on a hot tawa, perfect for scooping up spicy curries.
This maharashtrian recipe takes 35 minutes to prepare and yields 4 servings. At 283.02 calories per serving with 7.55g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Rotti
Serve
Add 1/2 teaspoon of ajwain (carom seeds) or jeera (cumin seeds) to the flour for a fragrant and digestive-friendly version.
Mix in 1/4 cup of finely chopped methi (fenugreek leaves), spinach, or grated carrots into the dough for added nutrition and flavor.
Replace 1/4 cup of jowar flour with bajra (pearl millet) or ragi (finger millet) flour for a different flavor profile and nutritional boost.
Jowar is an excellent grain for individuals with celiac disease or gluten sensitivity, providing a safe and nutritious alternative to wheat.
The high fiber content aids in digestion, prevents constipation, and promotes a feeling of fullness, which can help with weight management.
As a complex carbohydrate, jowar is digested slowly, leading to a gradual release of glucose into the bloodstream. This makes it an ideal food for diabetics.
Sorghum is a good source of essential minerals like magnesium, iron, and phosphorus, which are vital for bone health, energy production, and oxygen transport in the body.
One medium-sized Jowar Rotti (approximately 50g) contains about 85-95 calories, making it a light and healthy option compared to wheat-based breads.
Yes, Jowar Rotti is very healthy. It is naturally gluten-free, rich in dietary fiber, complex carbohydrates, and essential nutrients like iron, magnesium, and phosphorus. It's an excellent choice for managing blood sugar levels and promoting digestive health.
This usually happens for a few reasons: the water used was not boiling hot, the dough was not kneaded well enough while warm, or the tawa was not hot enough during cooking. Ensure you follow these key steps for soft rottis.
Jowar rotti dough is best made fresh. However, you can prepare it a few hours in advance. Store it in an airtight container at room temperature and knead it again for a minute before making the rottis.
A rotti may not puff if the tawa isn't hot enough, if there are holes or tears in the rotti, or if it's too thick. Ensure an even thickness and press gently with a cloth on a hot tawa to encourage puffing.