Jowar Roti- ಜೋಳದ ರೊಟ್ಟಿ/ ಭಕ್ಕರಿ. .

Jowar Roti- ಜೋಳದ ರೊಟ್ಟಿ/ ಭಕ್ಕರಿ.

Jowar is also known as white millet as well as small grains & it contain less sugar .  It is a gluten-free, high-protein, cholesterol-free source of a variety of essential nutrients, including dietary fiber, iron, phosphorus and thiamine. 

Jowar roti/ ಜೋಳದ ರೊಟ್ಟಿ/ ಬಿಳಿ ಜೋಳದ ರೊಟ್ಟಿ  is a staple food in North-Karnataka and parts of Maharashtra. Thats why it is also called Bhakkari. The speciality is,  this is  made without adding oil. But it requires little skill.  To make a  round and even rotis one needs good practice. My sis n mom are very good in this. Even my sis- in- law make thin n round roties.. I try my level best to make ROUND..hahah.. 
Please refer my earlier posts for Shenga Chantey pudi, Spring onion sabji & Stuffed Brinjal Sabji. 

Ingredients:
Jowar flour – 1 cup
Water – to knead

Method: To make Jowar Rotis you need boiling water and not just warm. Take 1 cup water in a small vessel and bring it to boil. In a wide pan, take the flour n keep it ready to mix boiling water.

• Add lil water n try to mix with spatula.
• Hot water is added because Jowar does not contain gluten. This will make easy to pat Roti.
• After mixing properly with your hands knead the dough for a while. . Add some more water at room temperature if you nee. Now the dough is ready  to make Rities.
• Unlike wheat flour chapattis n purees here settling time is zero. So you can start making right away else it will be difficult to make roties.
• On a flat surface such kitchen counter or the rolling board beat the circular dough with the palm of your hand. With your right hand beat it in the form of a circle. Keep low pressure to maintain a circle. You could also a rolling pin but make sure you roll it out lightly.
• Pre heat the tawa  and put the roti on it. Here we are not using any oil so in the next few seconds, as the roti gets a little dry, use a piece of clean muslin cloth , dip in clean water and apply a thin layer on the upper surface.
• When the applied water layer evaporates flip it over and leave for few seconds. Now press slightly with a soft cloth to make sure it is done properly on all sides. Now the Roti is ready.
• Keep it on mild flame for crisp / kadak Roti.

Serve hot with Stuffed Brinjal sabji ( curry), Shenga Ballolli Chateny ( Peanut + Garlic Chateny.), Spring onion sabji (dry) , salad, fresh curds n not fresh white butter. You may add sprouts sabji n jhunaka also.

Simple but staple food our North Karnataka.