Jolada rotti

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Jolada rotti
Another Vegetarian Meal.jpg
Alternative names Bijapur billi jollad rotti
Type Bread
Place of origin India
Region or state Karnataka
Serving temperature Both hot and normal
Main ingredients Flour
Cookbook: Jolada rotti  Media: Jolada rotti

Jolada rotti (Kannada: ಜೋಳದ ರೊಟ್ಟಿ) is an unleavened Indian bread made out of jowar (sorghum), originating from North Karnataka.[1] It is coarser than a roti. It can be either soft or hard in texture, compared to a khakhra or cracker with respect to hardness. The name literally translates into sorghum bread, jolada rotti is also called as jwarichi Bhakri in neighboring Maharastra.

Jolada rotti is part of the staple diet of most of the districts of North Karnataka, where it is eaten with pulse curries such as jhunka, enne gai or with assorted chutnies.

See also[edit]

References[edit]

  1. ^ Rotti, Jowar. "Jowar rotti (Jolad rotti)". Aayis Recipes. Shilpa. Retrieved 9 January 2015.