Jonna/Jowar/Sorghum millet Roti is a very healthy, strengthening food. It can be a good option for breakfast/lunch/dinner. It goes well with any dal, sambar, majjiga pulusu, cucumber perugu pachadi/raita, eggplant raita and any vegetable curry.
Jonna roti can be made in many ways. I have tried different ways of making these. Here I am sharing the easiest one. This method is the best to make very soft rotis. If you are interested, I will share the other ways also some time later.
Jonna/Jowar is a powerhouse of essential vitamins, antioxidants and minerals. It is loaded with good amounts of calcium, copper, zinc, phosphorous, potassium and cell-building B vitamins. The presence of these essential nutrients help keep the body healthy and keep all the ailments at bay. Jowar is high in fiber, and it keeps you full for longer periods, thus good for diabetics. Jowar Rotte/Roti aids in weight loss. Any one can enjoy these daily, especially summertime.
How to make Jonna Rotte/Jowar Roti
PREP TIME: 10 MINS COOK TIME: 20 MINS TOTAL TIME: 30 MINS COURSE: MAIN COURSE CUISINE: ANDHRA MAKES : 4-6
- jonna pindi/jowar flour – 1 cup (240 ml)
- salt – pinch
- water – 1 and 1/4th cup
- wheat flour – 1 tsp (optional)(helps to prevent breakage)
- oil – 1 tsp
Jonna/Jowar Roti – Step by step photo instructions
- Boil 1 and 1/4th cup water in bowl. Add a pinch of salt and 1 tsp oil.
2. When the water starts boiling, add 1 cup jowar flour and 1 tsp wheat flour (Wheat flour helps prevent cracking while rolling). Turn off the heat. Mix well. Cover and keep it for 10 mins.
3. Take the dough in a plate. Knead the dough well. Make equal size round balls.
4. Take some jowar flour in a plate for dusting. Dip the round dough ball in the flour. Sprinkle some flour on the board and place the dough ball on it. Start rolling like chapathi.
Make sure there is always some flour on the bottom while rolling roti. That helps to move the rolled roti freely.
We should roll it gently and slowly as it may break. Move it around when rolling.
If you keep it in one place and roll, it will stick to the board. If the edges are splitting/cracking, press the edges like shown in the picture.
5. Roll it as thin as you can.
6. Place a pan on medium high heat.
7. Then clear the flour on the sides of the board. Slowly transfer it directly onto heated pan.
8. take a cloth or thick paper napkin, dip it in the water and moist the top side of the roti with that wet cloth.
9. when the top side of the roti get dry, flip it onto the other side.
10. Cook till both sides are done.
- Roll all the rotis (follow step 4 and 5) and stack them up by placing a paper or paper towel between each of them. If making only 4 or 5 rotis, no need to layer them with papers. Just roll and stack them on the plate. (I usually make 10-12 rotis at a time, so I layered them with paper or wax paper or paper napkins)
- Transfer roti onto the heated pan, one at a time, and cook (follow steps 8-10).
3. You can substitute Little millet or Kodo or any millet flour for Jowar flour.
Use a following water measurement for millet flours..
- Little millet – 3/4 cup water for 1 cup flour
- Kodo millet – 3/4 cup water for 1 cup flour