JONNA ROTE / JOLA ROTE / JOWAR KI ROTI

Jowar or jonna rote is one such  dish  that is traditional in some parts of Andhra and  more in karnataka .From my child hood  I am seeing this dish but started eating from my 11th standard  in my aunt's house .but learn to make when I am carrying my second one in my inlaws house.It is quite artistic work but can learn .This is very healthy food and good for weight loosers / diabetes . For this side dishes are nune vankaya /masala vankaya /allam vankaya /sambar/sorrakaya kura /tiyya chikkudukaya kura/tiyya gummadikaya kura .

Ingredients =

• jowar flour /jonna pindi - 1 glass 
• salt to taste
• hot water for mixing 

Method of  preparation = 

In towns or villages , they pond the flour directly from the grains.But these days you get ready flour of this   in  super markets in cities where we can't get jower grains and pond machines ,those can try like this add wheat flour 2- 3 tsp for stickiness as the readymade flour lack stickiness as we use only hot water for mixing it.

1. In a flat big plate take the flour add salt and pour boiled water [the water should be boiled well]on the flour and mix with spoon roughly .[for glass of  flour should add 1/2 glass of  boiling water]when it is cooled dipping hand in cold water mix well the small part of the flour ;which we want to make one roti .The dough should be little loose than chapathi dough [we should press with our plam the dough for 1 mint so the dough will become smooth and rote will be smooth ,finally you make ball of that and .......................
2. Take enough flour for dusting ,[on chapathi  palaka /base where we pess chepathi] spread and place the prepared ball on the flour and dip your fingers in the dry flour so it won't stick to wet dough while making as we have to make roti with your fingers and palm .With your fingers hit on it slowly.It should expand and rotate not to break down .keep dusting flour by smoothly lifting the roti if necessary .When is small in shape you will use fingers ,later it will expand to entire hand .

finally it will be like this full roti 

While you were preparing roti keep the flat pan to get hot .Gently lift the palaka [means my palaka is the white one which you can see in pic ]with your left hand and slowly transfer the roti to your right hand plam and 

twilt /place  it on to the hot tawa .The one you have spread should be facing up .

In a bowel keep water and small cloth to spread on roti .

After 2 mint's [means when the roti is looking like this ]

take the cloth dipped in water and spread on the roti not leaving an inch.

After spreading water  the to the roti 

And turn immediately not wasting time so that no cracks will come .

 After 2 mint's turn to other side and press with the turning stick or gently beat the roti so that it will puff up nicely .The puffy of this roti depands on the variety of jonnalu we used and the freshness of the flour and also readymade or made at machine /girni .If the flour is fresh means upto 15 - 20 days the roti will be soft and it won't break while making also .

Gently turn to other side after 1 mint and check when you see brown spots on roti then it is ready to serve /eat .Apply ghee on hot hot roti and keep to small children with jaggery /even we also eat with ghee it tastes heavenly .

 With gongura pappu also we will eat by touching fresh onion as side by applying fresh butter [Home made is preferable ]




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