Jolada rotti
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| Alternative names | Bijapur billi jollad rotti |
|---|---|
| Type | Bread |
| Place of origin | India |
| Region or state | Karnataka |
| Serving temperature | Both hot and normal |
| Main ingredients | Flour |
 Cookbook: Jolada rotti  Media: Jolada rotti | |
Jolada rotti (Kannada: ಜೋಳದ ರೊಟ್ಟಿ) is an unleavened Indian bread made out of jowar (sorghum), originating from North Karnataka.[1] It is coarser than a roti. It can be either soft or hard in texture, compared to a khakhra or cracker with respect to hardness. The name literally translates into sorghum bread, jolada rotti is also called as Bhakri in neighboring Maharastra.
Jolada rotti is part of the staple diet of most of the districts of North Karnataka, where it is eaten with pulse curries such as jhunka, enne gai or with assorted chutnies.
See also
References
- ↑ Rotti, Jowar. "Jowar rotti (Jolad rotti)". Aayis Recipes. Shilpa. Retrieved 9 January 2015.
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This article is issued from Wikipedia - version of the 11/4/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.