Masala Jowar Roti | Sorghum Millet Roti | Kaaram Jonna Rotte with veggies

Masala Jowar Roti – is a healthy and easy version of making gluten-free roti with Jowar flour. Adding more veggies with sorghum flour/jowar flour makes it even healthier to consume. Combination of Jowar flour, carrot, bottle gourd, cucumber, onion, leafy greens, sesame seeds and cilantro is a super healthy combo that explodes with all the nutrients like vitamins and minerals you need in your daily diet to keep you healthy! Add the veggies of your choice and availability. Other veggies you can add to this recipe are zucchini, cabbage, spring onions, spinach, drumstick leaves,…. and many more. This is a great lunch box option too. Serve this dish as a breakfast or lunch or dinner.

Masala Jowar Roti

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 Telegu, sorghum 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. Jowar/sorghum millet improves indigestion, It fights against free radicals, Boosts immunity and improves heart health.

If you’ve tried this Masala Jowar Roti recipe or any other recipe on Siri’s Food Lab, then don’t forget to rate, like and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Rating: 5 out of 5.

How to make Masala Jowar Roti-2

PREP TIME: 10-15 MINS  COOK TIME: 10 MINS  TOTAL TIME: 25 MINS  COURSE:MAIN COURSE  CUISINE: SOUTH INDIAN YIELDS : 4-5

Ingredients

jowar flour – 1 & 1/2 cupscumin seeds (jeera) – 1 tsp
onion – 1/2 cup, finely choppedsesame seeds – 1 tsp
carrot – 1/2 cup, gratedgreen chilly paste – 1 tsp
cucumber – 1/2 cup, gratedpepper – 1/4 tsp
bottle gourd (sora kaya) – 1/2 cup, gratedsalt – 1/2 tsp
methi or fenugreek leaves – 1/4 cup (use any leafy greens)turmeric – 1/4 tsp
cilantro

Instructions

  1. Add jowar flour, chopped onions, grated carrot, cucumber, bottle gourd, green chilly paste, methi leaves, cumin, sesame seeds, pepper, salt, and cilantro in a mixing bowl or plate. Combine everything well.
  2. Add hot water 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. Spread a wet cloth(squeeze out all the water) on the counter or board.
  5. 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)
  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.
    • or you can peel the pressed dough into your hand and place it on the hot tawa/pan.
  7. Sprinkle a tsp of oil around the roti and on top.
  8. 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.
  9. Cook both sides till you see brown spots.
  10. Serve hot or warm with dal or any vegetable curry or vegetable raita.

Tips

  1. Add water little by little, do not add all the water at once.
  2. You may also add other grated veggies like zucchini, cabbage, radish, any leafy greens like spinach or kale or drumstick leaves…
  3. when using a plastic sheet or a paper like parchment paper to make the rotis, dough should be stiff.

Step by step photo instructions

  1. Add 1 & 1/2 cups jowar flour, 1/2 cup chopped onions, 1/2 cup each grated carrot, cucumber, bottle gourd, 1 tsp green chilly paste, 1/4 cup methi leaves, 1 tsp cumin, 1 tsp sesame seeds, 1/4 tsp pepper, 1/2 tsp salt, and cilantro in a mixing bowl or plate. Combine everything well.

2. Add hot water 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. Spread a wet cloth (squeeze out all the water) on the counter or board.
4. 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)

5. 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.
or you can peel the pressed dough into your hand and place it on the hot tawa/pan.

6. Sprinkle a teaspoon of oil around the roti and on top.

7. 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.

8. Cook both sides till you see brown spots.

9. Serve hot or warm with dal or any vegetable curry or vegetable raita.

Gummadi kaaya Koora | Pumpkin Curry – Sankranthi Gummadi Koora

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