Description

Jolada rotti is a traditional unleavened Indian bread originating from the state of Karnataka, particularly popular in the northern regions. This flatbread is made primarily from jowar (sorghum) flour, which gives it a distinct taste and texture. Jolada rotti is gluten-free and rich in fiber, making it a healthy choice for those with dietary restrictions or preferences.

The preparation of jolada rotti involves mixing jowar flour with water to form a stiff dough, which is then divided into portions and shaped into round discs by hand. Unlike many other Indian breads, jolada rotti is not fermented or allowed to rise, resulting in a dense yet soft texture when cooked.

Traditionally, jolada rotti is cooked on a hot griddle or tava without any oil, until both sides are evenly cooked and develop a golden brown color. The flatbread is typically served hot, accompanied by various side dishes such as chutneys, curries, or yogurt-based dips. It is a staple part of the Kannadiga cuisine and is often enjoyed