Sorakaya Thappilent – is a healthy and easy version of making roti with Jowar flour. Jowar is a gluten-free grain and rich in antioxidants. And also an excellent source of fiber, protein and folate. Jowar is one of the most frequently used and most popular grain in Andhra Pradesh. Jowar is also called jonna in telugu, sorgham millet in english. Yes, this is also one of the grain from millet family.

Low glycemic index of jowar itself is a good reason for diabetics to include this grain more often in their daily diet. Add the high-fiber and good protein content of this grain in the diet is an excellent diabetic option. Both fiber and protein in food help slow down the release of sugars into the blood preventing spikes.

Combination of jowar flour, soaked chana and moong dal, grated bottle gourd and few spices makes it even more nutritious and this kind of roti is easy to make. Making dough does not need much water as grated bottle gourd has lots of water in it. If you are making roti on a cloth it may need 1/4 cup water, but if you are making roti on a paper or using press, it needs just 1-2 tbsp water is enough.

You can also deep fry these rotis until crisp to pack them for travel purposes.

How to make Sorakaya Thappilent

PREP TIME: 20 MINS COOK TIME: 5 MINS TOTAL TIME: 25 MINS COURSE: MAIN COURSE CUISINE: SOUTH INDIAN SERVINGS : 2

Ingredients

jowar flour – 1 cup
sorakaya/bottle gourd – grated – around 1/2 cup
onion – finely chopped – 1/2 cup
green chilly paste or green chillies – 1/2-1 tsp
salt – 1/3 tsp
chana dal, moong dal – 1 tsp each, soaked for 15-20 mins
sesame seeds – 1 tsp
cilantro

Instructions

Add jowar flour, chopped onions, grated bottle gourd, green chilly paste, soaked dals, salt, sesame seeds and cilantro in a mixing bowl or plate. Combine everything well.
Add just very little water as the bottle gourd has more water content. Adjust the water quantity as needed to form a soft dough. (Note: If making roti on a plastic sheet or a parchment paper, dough should be stiff and needs very little water).
Make equivalent size balls out of dough.
Spread a wet cloth on the counter or board.
Take a ball of dough and press it with your lower end of palm or with your fingers to spread the dough to the desired size and thickness. (refer to the video)
Take this cloth and place it upside down on a heated pan (rotis made on iron pan taste better than when made on a non-stick pan), and peel off the cloth.
Sprinkle a tsp of oil around the roti.
Once it gets dry on top, gently turn the roti to the other side and sprinkle 1 tsp of oil. Apply oil on both sides.
Cook both sides till you see brown spots.
Serve hot with dal or any vegetable curry or raita.

Tips

Don’t add too much water. Add water as needed.
You may also add other grated veggies like carrot, cucumber, beatroot, spinach…
when using a plastic sheet or a paper like parchment paper to make the rotis, dough should be stiff.
For cloth, dough can be soft.
Cook both sides using a little oil.
You can also deep fry this roti until crispy. For deep frying, make smaller size rotis.

Step by step photo instructions

Add jowar flour, chopped onions, grated bottle gourd, green chilly paste, soaked dals, salt, sesame seeds and cilantro in a mixing bowl or a plate. Combine everything well.

2. Add little water as the bottle gourd has more water content. Adjust the water quantity as needed to form a soft dough. (Note: If making roti on a plastic sheet or a parchment paper, dough should be stiff and needs very little water).

3. Make equivalent size balls out of dough.

4. Take a wet cloth, twist and drain excess water.

5. Take a ball and press it with your lower end of palm or with your fingers to spread the dough to the desired size and thickness. Fold the cloth from sides to trim the edges. (refer to the video)

6. Take this cloth and place it upside down on a heated pan (rotis made on iron pan taste better than when made on a non-stick pan), and peel off the cloth.