Jowar Rotti

1. 1

   Step 1

   • a.Prepare the Dough
   • b.In a large mixing bowl, combine the jowar flour and salt.
   • c.Bring 1.5 cups of water to a rolling boil. Carefully and gradually pour the boiling water into the flour mixture, stirring continuously with a spoon or spatula until a shaggy dough forms.
   • d.Cover the bowl and let the dough rest for 5-7 minutes. This allows the flour to absorb the steam and soften.
   • e.Once the dough is cool enough to handle but still warm, knead it for 4-5 minutes until it becomes smooth, soft, and pliable. If it feels dry, wet your hands with warm water and knead again.
2. 2

   Step 2

   • a.Shape the Rotti
   • b.Divide the dough into 8 equal-sized portions and roll them into smooth balls.
   • c.Generously dust a clean, flat surface or a rolling board (chakla) with rice flour.
   • d.Take one dough ball, flatten it gently, and coat it well on both sides with the rice flour.
   • e.Using your fingertips and palm, start patting the dough from the center outwards, rotating it as you go to maintain a circular shape. This requires a gentle, rhythmic motion.
   • f.Continue patting until you have a thin, even rotti about 6-7 inches in diameter. Minor cracks at the edges are normal.
3. 3

   Step 3

   • a.Cook the Rotti
   • b.Heat a cast-iron tawa or griddle over medium-high heat. It must be sufficiently hot before you begin.
   • c.Carefully lift the patted rotti and place it on the hot tawa.
   • d.After 30-40 seconds, use your fingers or a wet cloth to apply a thin layer of water over the entire top surface of the rotti.
   • e.Allow it to cook until the water evaporates and the top looks dry, about 1 minute. Flip the rotti.
   • f.Cook the second side for another 1-2 minutes until light brown spots appear.
   • g.Flip it one last time. Using a folded kitchen towel or a flat spatula, gently press down on the edges of the rotti. This will help it puff up like a balloon.
   • h.Cook for another 30 seconds until both sides are cooked through with some golden-brown spots.
4. 4

   Step 4

   • a.Serve
   • b.Remove the cooked rotti from the tawa. If desired, smear a little ghee on top for added flavor and softness.
   • c.Place the hot rotti in a casserole or a container lined with a clean cloth to keep it warm and soft.
   • d.Repeat the shaping and cooking process for the remaining dough balls.
   • e.Serve Jowar Rotti immediately with spicy curries like Pithla, Brinjal Curry (Ennegayi), or any dal.

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