Jonna rotte ~ jowar ki roti is prepared in many Indian states and is not regional only to Telangana. It is a common preparation in rural areas. The first time I saw these rottelu made at home was few years ago when amma found out she was diabetic. Jonnalu ~ jowar ~ sorghum is gluten free and rich in nutrients.
When growing up, only rottelu I knew about were wheat flour rotte(lu), which was a common breakfast item. These rottelu are prepared with atta or wheat flour, shaped into a triangle or circle, and prepared similar to North Indian parathas but rolled thinner than parathas. Other breakfast items frequently on the breakfast menu were atukulu, golichina annam ~ poni or poppu annam, attlu, poori and upma. Golichina annam is nothing but Indian style fried rice prepared with leftover rice. Golichina means fried.
Jonna rottelu were never prepared at home though I heard about it. I am told, though these were not made at home, it was a common preparation in villages and specially in peasant families. Amma started making it for herself in last few years but I never bothered to make or taste them. Last month I made these rottelu for the first time for this BM. In my first trial, rottelu where shapeless though the taste was fine. I made them again few days later and this time the rottelu were presentable. Difference between these rottelu and the wheat ones is that hot water is used to make the dough and the dough is always covered. The dough is soft and not as stiff as chapati or paratha dough. Jonna rottelu are rolled using hands but I used a rolling pin. I am told jonna rottelu come out really good with freshly ground jonnalu than with store bought jonna pindi (sorghum flour).
When making the list for this A-Z series Journey Through Telangana Cuisine, my first choice was J for jonna rotte and I did not even consider other dishes. When drafting the post last night, I tried to list vegetables and dishes starting with ‘J’ and I could not come up with any. Here are few fruits, spices and dishes I could think of starting with ‘J’.
Spices:
Jajikaya – Nutmeg
Jilakara – Cumin
Nuts:
Jeedipappu – Cashew nuts
Fruits:
Jamakaya – Guava
Dishes:
Jonnalu senagala gudalu (sauteed sorghum + black chana), junnu (sweet made with colostrum milk of a cow)
Yields: 3 – 4 depending on the size
Ingredients:
- ¾ cup Jonna Pindi ~ Jowar ka Atta ~ Sorghum Flour (more if required)
- ½ cup Water
- ¼ – ½ tsp. Salt (adjust to taste)
Preparation:
- In a saucepan bring water to boil and turn off the stove. Add salt. When the water is still hot, gradually add ½ cup + 1 tbsp. of flour, mix until flour is evenly mixed and comes together . Cover the pan and let it sit for 5 – 10 minutes until the dough is manageable with hand.
- Transfer the dough to a plate or to a clean countertop and knead to make a soft dough. If necessary, add some flour. Dough should be softer than chapati or roti dough but not very soft and sticky. Keep the dough covered at all times.
- Heat a griddle or tawa or a pan to roast rottelu.
- Divide the dough into 3 equal parts.
- Take one part of the dough, shape it into a ball, dust some flour and roll the dough ball into a circle. Edges will crack, even it with fingers. Do not apply to much pressure when rolling and gently roll the rotte, turning it around.
- Gently lift the rotte and transfer to the hot griddle.
- With a pastry brush or a kitchen towel, brush water on the top of the rotte. This is essential to keep the rotte from cracking
- Flip the rotte and cook on the other side until rotte is cooked on the other side.
- Transfer to a plate and keep it covered or wrap it in a cloth or a kitchen towel.
- Repeat the same with rest of the dough balls.
- Serve rotte with curry or with some ellipaya karam. I eat mine with some ellipaya karam and oil.
Notes:
- Use hot water to make the dough.
- Dough should always be covered.
- The dough is soft and not as stiff as chapati or paratha dough.
So far in this A-Z Journey Through Telangana Cuisine,
A for Attu Tunukala Koora
B for Biyyapattlu
C for Chegodi
D for Dondakaya Barada
E for Ellipaya Karam
F for Fenugreek (Menthi) Aaku Pesaru Pappu Koora
G for Garela Pulusu
H for Hyacinth Beans (Anapakaya) Annam
I for Iguru, Goru Chikkudukaya Iguru
Srivalli says
That’s a fantastic rotte Usha, I love this and would always prefer my athamma to make it, they have that art of rolling out these rottelu that I haven’t been able to get used to. The entire setup looks so classic and rustic..very pleasing..
Amara says
Love the presentation Usha, so earthy… Jonna rottelu are perfectly done. Lovely share:)
Pradnya says
one roti i hated growing up but cant have enough of now is jowar bhakri…the pic with karam is to die for
gayathriraani says
I prepare many millet based rotis like this. Boiling water gives the required stretch as these are gluten free. Your roti looks super inviting with karam…
cookingwithsapana says
Jowar roti looks very healthy and perfect.You have presented them so well.I want to grab a bite with that pickle.
srividhya says
can’t take my eyes off the pictures. Love that entire setup. So amazing.
Rajani says
There are so many different kinds of rotis we see nowadays. Thanks to including different kinds of grains our diet is a lot more diverse than it was before .
Pavani says
I think you made perfect jonna rottelu Usha, that too this being your second time. My MIL perfect jonna rottelu (we are not used to these in Andhra side) and when I tried to make them, I was sweating like hell in the kitchen for 2 hours but all I could manage were mini poori size rotis that were stiff as rocks — never went that way again. I usually add some atta and make rotis — makes my life much easier 🙂
Nalini says
Jonne Roti has come out so good.For the second looks almost perfect.It never comes out good for me,always with cracks..
Suma Gandlur says
I have heard that a little expertise is needed to make these rottes. As Pavani mentioned, we don’t prepare them on Andhra side and I have bought a bag of jowar flour only once in my life so far.
Your rottes are looking great, for it being only your second trial and the setting is perfect for this rustic meal.
Sandhya Ramakrishnan says
Using boiling water to make the aata is what really helps in making this roti. I have had couple of failures where I could have easily hurt someone with this rock hard rotis. But then I always used the boiling water trick and it was much more pliable. Frequently I add whole wheat along with jowar to make it work 🙂
Kalyani says
loved the action shots and the perfectly made rotis , rustic and with the pickle !!
Vaishali Sabnani says
This is a difficult one and to get it perfect is surely a task..love the way you have done it..beautifully presented Usha.
Priya Suresh says
Love the way your rotte came out Usha, super healthy and definitely a beautiful dish to enjoy thoroughly with some mango pickle.
Smruti | Herbivore Cucina says
Same pinch Usha!! I made the same roti! I loved your presentation and the earthy feel you gave to it. 🙂
harini says
The rustic setting for the jonna rottelu makes it look so authentic. My MIL gave me an idea of making these using the puri press and I make these once in a while.
MySpicyKitchen says
Poori press is a good idea. I don’t have a poori press. Maybe I should get one.
Padma Rekha says
You made it for second time and they came out so perfectly Usha. that rottelu with karam making me drool
Mireille Roc (@ChefMireille) says
love your rustic looking plates/bowls – makes everything look so authentic
VEENA KRISHNAKUMAR says
This looks beutiful Usha. I never get the proper round shape
ruchi indu says
the last pic makes me drool. The rottelu has come out in proper round shape. Cudos…