Comments on: Sorghum Roti (Jonna Rotte, Jowar Roti)

by: suryanarayana

Mon, 12 Jul 2010 16:38:10 +0000

its very very good we enjoyed the recipe

regards surya

by: Sreed

Wed, 24 Feb 2010 10:01:36 +0000

Hi,

Any Machine available for making Jowar Roti for bulk requirement?

Regards
Sreedevi

by: aarti advani

Tue, 09 Feb 2010 00:23:32 +0000

dear indira, please help me with this do you or anybody know how much cabohydrates does a jawar ki roti have as i have herd that jawar helps controling diabetis does anyone know if its true?please help with this one. thanking you a lot.

by: Yadgiri

Sun, 20 Sep 2009 01:59:57 +0000

This is a classic Telangana dish, I guess even in Rayalseema too. Until Andhra politicians came with rice schemes to promote Andhra farmers. Slowly with cheap rice, and looking down on this dish as Majdoor(labour) roti, This dish has become extinct. North Karnataka, is the place to eat now. They continue the tradition to this day and i hope they continue it and keep this very healthy dish alive.

by: Pramada

Thu, 30 Jul 2009 17:38:16 +0000

Indira, very nice presentstion. My mother-in-law makes such a good jonna rotti,God!! I can’t forger the taste till today. We are Kannada speaking and we used to make them very often.Here in US I did not try so far. I will try it very soon
Pramada

by: pragathi

Fri, 12 Jun 2009 02:18:05 +0000

What is jowar atta in Tamil? Please let me know.

by: Srilatha

Fri, 03 Oct 2008 16:32:34 +0000

Hi Indira,

I always visit your blog. For making dishes like bobbatlu, paratha(stuffed) or jonna roti, I have a very good tip. Use parchment paper and roll the dough on it, either with your hands or a rolling pin. It will easily come out, or you can invert it right on the tava and pull out the parchment paper.

by: tony arnold

Fri, 08 Aug 2008 20:54:21 +0000

i live in UK and love good Indian food. I stumbled across a site yesterday that linked to this and have bought the Sorgam flour and the tava. I hadn’t heard of either beofe and am looking forward to trying it now!

by: rajani (US)

Sat, 15 Mar 2008 21:42:23 +0000

I just started making jowar/jonna roi. It tastes good but not easy to make. It is time consuming… time taken for 1 roti equal to 3 regular wheat rotis. Since we like the taste I make it every alternate day since 2 months. Its expensive than wheat flour. Pallavi.. I’m gonna try your method. I usually add warm water and try to make it in wet cloth or put oil to polythene cover to spread it with hand and put to pan….

by: Deepa

Wed, 13 Feb 2008 14:11:15 +0000

Hi Indira,
Ur recipe sounds very good and m going to try it now.Can u just tell me what sort of curries ll go with jonnarotte.
and I also have a small query, “Is jonnarotte easily digestable”?
Hope to see your reply,
Thanks
Deepa