Sunday, November 10, 2013

Jolada Rotti

Jolada Rotti 
  • Jowar flour- 2 cups
  • Water- 1 cup
  • Salt to taste
Boil water ... 
In a deep  kadai or vessel , add the  Jowar flour, salt n make a dip between the flour n add the boiled water . Mix  well n see to it that no lumps is formed .( in case its  hot to touch ,then  dip  hands in normal water n knead it )
Prepare small round dough balls n dust the flat surface with some dry flour , this will aid in preventing dough sticking to the base.

Press/beat the dough ball with the palm n make it into a round shaped rotti .

Once the rotti is huge enough n  done ,then carefully place it on a heated  tawa and press  the surface with wet cloth.

Roast  for about 2-3 min on each sides till  light golden brown on both sides.
    Serve the rottis with Badanekai Yennegai/Shenga chutney
    Note: You can even use rolling pin to bail out the rottis

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