Jowar Onion Roti / Sorghum Onion Roti / Jola and Onion Rotti

Jowar Roti with a twist. Usually Jowar Roti is done without Onion or any other additives. However the Jowar Onion Roti is fusion of Jowar Roti of North Karnataka and Onion Akki / Rice Roti of South Karnataka.
Prep Time
10 Minutes
Cooking Time
30-35 Minutes
8 Roti’s
Jowar / Jola / Sorghum
Curry Leaves
Coriander Leaves
Cumin Seeds
Hot Water
2 Cups
½ Cup
2 Tsp.
To Taste
¾ to 1 cup
As Reqd.
1.      Chop Onion, green chillies, coriander leaves finely.
2.     In a mixing bowl, take the Jowar flour, add cumin seeds, all the chopped ones and salt.
3.     Mix well with hand. Add hot water slowly and mix into a dough (Not too soft and not too dry… should be softer than Chapati dough).
4.     Divide the dough into 8 portions
 5.     Take an Aluminum foil / Banana Leaf. Smear oil to the foil / leaf.
6.     Keep a portion of dough on the foil and pat it with hand into a round roti shape.
Note: Wet your hand slightly to avoid the dough sticking to hand and to be able to pat the dough to shape.
7.     Put a spoon of oil and smear over the roti.
8.     Heat a skillet on medium flame and on the skillet put the roti with foil still on top of the roti.
 9.     After a minute, take out the foil slowly and put another spoon of oil and cook for about a minute and flip over.
10.  Cook till the other side is done too.
11.   Serve hot with Ghee, Chutney Powder, BadaneKayi Palya


Popular Posts