Jonna Roti or Jonna Rotte or Jowar Roti

jonna rotte

” Eat Right and Stay Healthy “

Don’t stop making roti’s with Wheat flour . Try other healthy flour’s like Jowar flour or Raagi Flour or Millet flour or any other flour. Today I have made Jowar roti.Be experimental and stay healthy. Jonnalu is called Sorghum in English,Jola in Kannada, Cholam in Tamil or Jowar.

I have seen this art of making roti’s in my sister’s mother-in-law house. My aunty made these jonna rotte within minutes and they are so tasty. I have asked her how to make jonna rotte or jowar roti or jonna roti .  She had showed me how to make jonna rotte them .She didn’t use any rolling pin she rolled them with her palm and fingers. I though what the heck ? It is so easy I can do this.

After couple of months I bought the flour from Indian store and started to prepare them and it was a complete disaster. I added too much water in them and I was not able to roll them with rolling pin.

I have called my sister and again asked her MIL for the recipe and procedure. It came out perfectly after that..See experience makes it perfect.

Ingredients for Jonna Roti or Jowar Roti or Jonna Rotte or Sorghum Roti.

  1. Jowar Flour or Jonna Pindi 1 cup
  2. Water 1 cup
  3. Onions finely chopped or Onion Paste
  4. Ginger and Green chilli paste 1 tbsp
  5. Cumin 1 tsp
  6. Salt as required

Making of Jonna Roti or Jowar Roti or Jonna Rotte or Sorghum Roti.

First start boiling water in large or medium pan. When the water is boiling, reduce the heat and add salt , onion, green chilly and ginger paste to it. Add few cumin seeds to the boiling water.

Now slowly add jowar flour to the boiling water and mix properly without forming any lumps. If you see the mixture is too watery add more flour. You can switch off the stove. Allow the mixture to cool. It will take 3-5 min . Now dump the jowar flour or jonna mixture on to a wooden board or kitchen counterpart and start needing. Be careful , don’t kneed when it it too hot.

Initially the mixture will not be like dough but, as you start kneading it, it will turn into the dough form.

Divide into equal sized balls. Cover them with damp cloth.

Start rolling them with rolling pin like chapathi’s.

jonna rotte

Cover them with damp cloth or they will become very dry.

Heat tawa or griddle and cook them on medium to high heat. They will start to puff up like regular chapathis and flip them. Please don’t add any oil. Press them with damp cloth and flip over.

jonna roti cooking

jonna roti making

Cook on both sides. Serve them with any dal curry or besan curry or tomato curry. I have served them with tomato curry.

jowar roti

I have prepared these for breakfast. Everything is done in half an hour. It is up to you . You can prepare them for dinner. Try these instead of chapathi’s and let me know what you think 🙂 Try Jonna Idly or Jonna dosa too. They are delicious and healthy.

Check this Ragi roti with drumstick leaves and peanuts as well.

Have a Good Day Girls / Ladies 🙂

jonna rotte
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Jonna Roti or Jonna Rotte or Jowar Roti

Making of Jonna Roti or Jonna Rotte or Jowar Roti
Course Breakfast
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Author Sravanthi

Ingredients

  • Jowar Flour or Jonna Pindi 1 cup
  • Water 1 cup
  • Onions finely chopped or Onion Paste
  • Ginger and Green chilli paste 1 tbsp
  • Cumin 1 tsp
  • Salt as required

Instructions

  1. First start boiling water in large or medium pan. When the water is boiling, reduce the heat and add salt , onion, green chilly and ginger paste to it. Add few cumin seeds to the boiling water.
  2. Now slowly add jowar flour to the boiling water and mix properly without forming any lumps. If you see the mixture is too watery add more flour. You can switch off the stove. Allow the mixture to cool. It will take 3-5 min . Now dump the jowar flour or jonna mixture on to a wooden board or kitchen counterpart and start needing. Be careful , don't kneed when it it too hot.
  3. Initially the mixture will not be like dough but, as you start kneading it, it will turn into the dough form.
  4. Divide into equal sized balls. Cover them with damp cloth.
  5. Start rolling them with rolling pin like chapathi's.
  6. Cover them with damp cloth or they will become very dry.
  7. Heat tawa or griddle and cook them on medium to high heat. They will start to puff up like regular chapathis and flip them. Please don't add any oil. Press them with damp cloth and flip over.
  8. Cook on both sides. Serve them with any dal curry or besan curry or tomato curry. I have served them with tomato curry.
3 comments… add one
  • lakshmi

    recipes

    • sravanthi

      Thanks Lakshmi for pointing this 😉 I lost data when I have imported from blogger 😉

  • Priya

    Wow just made this. It turned out awesome.

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