Jola or Millet is a staple food of Indians. Millet is one of the ancient food grain. People of North Canara are expert in preparing Jola/Millet roti. It is healthy and helps to stay long.
I have used Millet/Jola flour, a little salt and boiling water.
Let us see some benefits of eating Jola/ Millet in our diet.
Doctors advise diabetic people to intake jola instead of rice, since it contains lots of fiber and it is gluten free. Anyone suffering from constipation should use jola so that they can overcome their problem of constipation. It is high in protein, rich in nutrients and great energy source for kids and ideal to have Jola in their diet. Jola is packed with vitamins and mineral.
Here I have prepared Jolada Rotti which is the daily diet and North Kannada people are expert in preparing Rotti from Jola. I am sure all age group will love to have this rotti. It can be eaten for breakfast, lunch or dinner with any spicy curry or simply with curd and chutney pudi.
Things Needed:
Jola (Millet) flour: 2 Cups
Hot water: 1 1/2 Cups
Salt: to taste:
Water: required
Method:
1. Keep 1 1/2 cup/glasses of water for boiling.
2. Let the water boil.
3. Add millet flour slowly to the boiling water and mix it nicely.
4. Put off the fire and let it rest as it is for 2 minutes.
5. Mix the flour slowly. (Be careful because it is still hot). Mix it and prepare the dough. Use little normal water if required.
7. Take a ball size dough kneed it nicely and then flatten a bit with hand.
8. Keep 1/2 cup of dry millet flour in a bowl. Just dip the small portion both sides.
9. Now roll on with the roller, slowly. Do not put pressure. (The dough will be very soft).
10. Keep a pan or tava on the fire. Heat. Put the rolled rotti very carefully on the tava.
11. Press the rotti with a clean handkerchief or a small towel. Turn the other side and cook for 10 seconds.
12. Now put the cooked roti on a flame and let it cook on both sides (like dry phulkas). Remove from the fire and put it on a plate.
13. Apply butter or ghee immediately on the rotti and serve hot Millet Rotti with your favourite dish.
14 Repeat the same way with the rest of the dough.
15. You can cook roti on tava it self. Put roti on hot tava and press with a spatula slightly. It turns fluffy. Turn the other side and repeat the same. Let the flame be medium.
16. Serve Hot Jola/Millet Roti with the side dish you have prepared.
Note:
Adding the millet flour to boiling water helps the flour to be soft and sticky. You should kneed the dough nicely or it breaks up while rolling. You can prepare flatten roti by using your finger if you are an expert. Do not put any pressure while rolling. It might stick or break. One should handle the rolled roti very gently.
Quantity : 1 glass of flour = 1/2 cup of water will do. You can use normal water if you need.
3 to 4 serves.
Time taken : 20 to 30 minutes.
I have used Millet/Jola flour, a little salt and boiling water.
Let us see some benefits of eating Jola/ Millet in our diet.
Doctors advise diabetic people to intake jola instead of rice, since it contains lots of fiber and it is gluten free. Anyone suffering from constipation should use jola so that they can overcome their problem of constipation. It is high in protein, rich in nutrients and great energy source for kids and ideal to have Jola in their diet. Jola is packed with vitamins and mineral.
Here I have prepared Jolada Rotti which is the daily diet and North Kannada people are expert in preparing Rotti from Jola. I am sure all age group will love to have this rotti. It can be eaten for breakfast, lunch or dinner with any spicy curry or simply with curd and chutney pudi.
Jola (Millet) flour: 2 Cups
Hot water: 1 1/2 Cups
Salt: to taste:
Water: required
1. Keep 1 1/2 cup/glasses of water for boiling.
2. Let the water boil.
3. Add millet flour slowly to the boiling water and mix it nicely.
4. Put off the fire and let it rest as it is for 2 minutes.
5. Mix the flour slowly. (Be careful because it is still hot). Mix it and prepare the dough. Use little normal water if required.
7. Take a ball size dough kneed it nicely and then flatten a bit with hand.
8. Keep 1/2 cup of dry millet flour in a bowl. Just dip the small portion both sides.
9. Now roll on with the roller, slowly. Do not put pressure. (The dough will be very soft).
10. Keep a pan or tava on the fire. Heat. Put the rolled rotti very carefully on the tava.
11. Press the rotti with a clean handkerchief or a small towel. Turn the other side and cook for 10 seconds.
12. Now put the cooked roti on a flame and let it cook on both sides (like dry phulkas). Remove from the fire and put it on a plate.
13. Apply butter or ghee immediately on the rotti and serve hot Millet Rotti with your favourite dish.
14 Repeat the same way with the rest of the dough.
15. You can cook roti on tava it self. Put roti on hot tava and press with a spatula slightly. It turns fluffy. Turn the other side and repeat the same. Let the flame be medium.
16. Serve Hot Jola/Millet Roti with the side dish you have prepared.
Note:
Adding the millet flour to boiling water helps the flour to be soft and sticky. You should kneed the dough nicely or it breaks up while rolling. You can prepare flatten roti by using your finger if you are an expert. Do not put any pressure while rolling. It might stick or break. One should handle the rolled roti very gently.
Quantity : 1 glass of flour = 1/2 cup of water will do. You can use normal water if you need.
3 to 4 serves.
Time taken : 20 to 30 minutes.
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