Jolada Rotti

Jolada Rotti 

• Jowar flour- 2 cups
• Water- 1 cup
• Salt to taste

Method 

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 .